Blueberry Breakfast Cake Vegan Recipe

You know that feeling when you’re about to create something that’s both utterly delicious and secretly good for you? That’s exactly the journey you’re about to embark upon with this blueberry lemon cake – a delightful balance of tangy, sweet, and oh-so-comfy baking vibes using simple, wholesome ingredients. Let’s get to it! 🍋🫐

Begin your day with my delectable Breakfast Cake that’s not only vegan but also gives a moist rendition of a breakfast requisite. Made with the creaminess of unsweetened almond milk and a dash of apple cider vinegar, this cake employs all-purpose flour and fresh blueberries to serve up a delicious (and antioxidant-rich) breakfast option.

I love how this recipe takes coconut oil and lemon zest to achieve breakfast cake heights. Whip this together, and you have a prizeworthy morning treat.

Ingredients

• Unsweetened Almond Milk: Low-calorie alternative, rich in vitamin E, provides creaminess.
• Coconut Oil: Adds richness, stabilizes baked goods, source of healthy fats.
• Blueberries: High in antioxidants, add natural sweetness and juicy texture.
• Apple Cider Vinegar: Aids in leavening, provides slight tang, enhances flavors.
• Lemon Zest: Boosts citrus aroma, adds a bright, zesty touch.

Ingredient Quantities

• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tablespoon lemon zest

How to Make this

1. Set your oven to 350°F (175°C) to preheat, and then either greasing an 8×8-inch baking dish or lining it with parchment paper, get ready for a baking adventure in said dish.

2. Mix the almond milk with the apple cider vinegar in a small bowl. Let it sit for about 5 minutes to turn it into a vegan buttermilk.

3. In a big mixing bowl, combine together for a good mix the all-purpose flour, the granulated sugar, the baking powder, the baking soda, and the salt.

4. Include the melted coconut oil and vanilla extract in the mixture of almond milk, and stir to combine.

5. Combine the wet ingredients with the dry ingredients. Mix until just combined and avoid overmixing. Overmixing will lead to a dense cake.

6. Carefully incorporate the blueberries and lemon zest into the batter, guaranteeing that they are completely mixed in all over.

7. Evenly pour the batter into your prepared baking dish. Use a spatula to spread it out into the corners so the cake will be even instead of domed.

8. Bake in the oven that has been preheated to 350 degrees for 45-50 minutes. Test for doneness by inserting a toothpick into the center of the dish. If it comes out clean, the dish is done.

9. Let the cake cool in the pan for approximately 10 minutes; then, move it to a wire rack to achieve complete coolness.

10. Cut and dish out the cake warm or at room temperature, with maybe a light snowfall of powdered sugar or a big spoonful of yogurt, if you’re feeling especially indulgent. Enjoy!

Equipment Needed

1. Oven
2. 8×8-inch baking dish
3. Parchment paper (optional)
4. Small bowl
5. Large mixing bowl
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Whisk
10. Spatula
11. Toothpick
12. Wire rack

FAQ

• Can I use frozen blueberries instead of fresh?Indeed, frozen blueberries can be used. However, it is essential to first thaw and drain them to eliminate any extra moisture that could potentially make the cake soggy.
• What can I substitute for almond milk?Any plant-based milk works fine as a substitute for almond milk. Soy, oat, or cashew milk are just as good. Or bad. Or whatever.
• Is there a gluten-free alternative for the all-purpose flour?Indeed, for a gluten-free version of this cake, you can use an equal amount of gluten-free all-purpose flour blend.
• Can I replace the coconut oil with another type of oil?Using any neutral-flavored oil is acceptable in place of coconut oil; this includes canola oil and vegetable oil, among others.
• What is the purpose of the apple cider vinegar?The almond milk curdles due to the apple cider vinegar, creating a vegan buttermilk that helps the cake rise and stay tender.
• How do I store leftovers?Keep any remaining food in a sealed container at room temperature for up to 2 days, or chill it for up to a week.

Blueberry Breakfast Cake Vegan Recipe Substitutions and Variations

Soy milk or oat milk can be used instead of 1 cup unsweetened almond milk to yield similar results.
1/3 cup melted coconut oil can be substituted with melted vegan butter or vegetable oil.
1 cup granulated sugar could be replaced with coconut sugar or maple syrup, though this might affect texture slightly.
1 1/2 cups fresh blueberries can may be substituted with frozen blueberries (ensure they are thawed and drained) or, for a tart twist, raspberries.

Pro Tips

1. Coat the Blueberries: To prevent the blueberries from sinking to the bottom of the cake, toss them in a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed throughout the cake.