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Healthy vegan breakfast cake with blueberries

by tamarajune
Published: Last Updated on

Cake for breakfast?! If you’re trying to live healthy, you’re probably shaking your head right now. 🤦🏻‍♀️

But it does not have to be this way! 

Cake doesn’t have to be unhealthy, or something health-conscious people avoid. On the contrary, it can be nutritious, made from wholesome ingredients, and still be super tasty

How is that possible, you wonder? 

I’ll show you with this healthy vegan breakfast cake recipe.👇🏻

This vegan breakfast cake with blueberries and raisins is the ideal way to start your day. It’s not just a delight to your taste buds, but also provides you with valuable energy for the day. 

Plus, it is prepared in under 15 minutes. How awesome is that! 

Who wants to stand in the kitchen for a long time in the morning? Not me. 🙅🏼‍♀️ And I love cooking and baking. 

So, what makes this vegan breakfast cake so healthy? 

Vegan breakfast cake with blueberries on a white plate with the whole cake in the background

Well, let’s take a look at some of the key ingredients. 

Oats, for example, are an excellent source of fiber, antioxidants, magnesium, iron, zinc, folic acid, vitamin B1, and vitamin B5.

Raisins are very rich in fiber, which promotes healthy digestion, and potassium, which supports heart health. 

Furthermore, they have a positive impact on bone and dental health as well as improve the absorption of iron. 

Blueberries are also an excellent source of fiber. They are low in calories, yet rich in nutrients. Additionally, they contain large amounts of manganese, vitamin C, and Vitamin K. 

Blueberries are one of the most antioxidant-rich foods. They also promote heart health, muscle recovery, and memory function. They can also help reduce the risk of metabolic syndrome and Type 2 Diabetes.

Dates are the perfect natural sweetener and make for a healthy snack, especially if you crave something sweet. Among others, they are rich in fiber, antioxidants, potassium, magnesium, and vitamin B6.

Natural peanut butter is an excellent source of protein and healthy fats. It also contains many essential micronutrients such as vitamins E, B3, and B6, folic acid, magnesium, copper, biotin, iron, zinc, and antioxidants.

Put all of these amazing ingredients together, and you get a vegan breakfast cake rich in:

Slice of a vegan breakfast cake with blueberries with the whole cake and coffee cup in the background

Enough with the theory, let’s get cooking 👩🏻‍🍳

⏲️ BAKING TIME

The cake will take about 20 minutes in a pre-heated oven in a round 10-inch (25 cm) baking pan.

If you use a different shape or radius, you may have to adjust the baking time. 

Plan more time for a smaller radius, less for a larger one.

🥘 INGREDIENTS

For this delicious vegan breakfast cake you’ll need:

  • 200 g (7 oz) dates
  • 350 ml (1 ½ cup + 1 tbsp) apple juice
  • 300 g ( 3 cups) oats
  • 100 g (1 cup) blueberries
  • 50 g (⅓ cup) raisins
  • 4 tbsp natural peanut butter
  • 2 bananas
  • 1 tbsp Ceylon cinnamon
  • 1 pinch nutmeg
  • 1 ½ tbsp baking powder

🔪 INSTRUCTIONS

Slice of a vegan breakfast cake with blueberries with the whole cake and coffee cup in the background
  1. Preheat the oven to 180 °C (350 F).
  2. Put the apple juice and dates in a bowl and soak for 15 minutes.
  3. In another bowl, mix 2/3 (200 g or 2 cups) of the oats with the baking soda, Ceylon cinnamon, and nutmeg.
  4. In a blender, mix the bananas, remaining oats and soaked dates (including the apple juice) until you get a liquidy paste.
  5. Pour the paste into the bowl with the oat mixture. 
  6. Add the peanut butter and stir.
  7. Fold in blueberries and raisins.
  8. Pour the mixture into a round cake pan and bake for 20 minutes.
  9. Allow the cake to cool for about 10 minutes, then remove from the mold, cut into eight pieces, and enjoy.

💭 TIP

This breakfast cake is also great for on the go or as a snack. It will provide you with lasting energy, so you are ready for any adventures heading your way. 🙌🏻

Slice of a vegan breakfast cake with blueberries with the whole cake and coffee cup in the background

Vegan breakfast cake with blueberries – easy & healthy

Tamara June
Tired of your same old breakfast? Try this amazing vegan breakfast cake with blueberries. It's healthy, easy to make, nutrient-rich + ready in 35 minutes.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine Vegan
Servings 8 slices
Calories 338 kcal

Equipment

  • Blender or food processor – if you don’t have one, substitute the dates with agave syrup (see variations)
  • Round baking pan 25 cm (10 in)
  • Reusable parchment paper
  • 2 mixing bowls
  • Large spoon or whisk

Ingredients
  

  • 200 g dates
  • 350 ml apple juice
  • 300 g oats
  • 100 g blueberries
  • 50 g raisins
  • 4 tbsp natural peanut butter
  • 2 bananas
  • 1 tbsp Ceylon cinnamon
  • 1 pinch nutmeg
  • 1 ½ tbsp baking powder

Instructions
 

  • Preheat the oven to 180 °C (350 F).
  • Put the apple juice and dates in a bowl and soak for 15 minutes.
  • In another bowl, mix 2/3 (200 g or 2 cups) of the oats with the baking soda, Ceylon cinnamon, and nutmeg.
  • In a blender, mix the bananas, remaining oats and soaked dates (including the apple juice) until you get a liquidy paste.
  • Pour the paste into the bowl with the oat mixture.
  • Add the peanut butter and stir.
  • Fold in blueberries and raisins.
  • Pour the mixture into a round cake pan and bake for 20 minutes.
  • Allow the cake to cool for about 10 minutes, then remove from the mold, cut into eight pieces, and enjoy.
Keyword Blueberry, Breakfast cake, easy recipe, healthy, oil-free, wfpb

🥗 SIDE DISHES

One slice of this cake makes filling and nutritious breakfast. Still, if you’d like some more, great options area:

📖 VARIATIONS

Don’t like raisins? No problem. Until a few years ago, I absolutely couldn’t stand them; now we are BFFs 👯‍♀️(well, sort of). Anyhow, you can easily sub with cranberries or add some raspberries.

You can substitute peanut butter with almond butter or cashew butter. 

If you are not a fan of dates, you can use 140 g agave syrup instead. 

👪 SERVING SIZE

This recipe makes 8 slices. If you want more, just cut smaller slices 😉. Just kidding! 

You can easily double all the ingredients and then divided the batter into two different baking pans or bake them one after the other. 

🍽 EQUIPMENT

You don’t need any special equipment to prepare the vegan breakfast cake. If you don’t have a blender or food processor, sub the dates with agave syrup. 

  • Blender or food processor – if you don’t have one, substitute the dates with agave syrup (see variations)
  • Round baking tin 25 cm (10 in)
  • Reusable parchment paper
  • 2 mixing bowls 
  • Large spoon or whisk 

🌡 STORING LEFTOVERS

Store leftovers in an airtight container in the fridge. For best taste, consume within five days. 

✨What is your favorite breakfast food?✨

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