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Overhead view of a slice of blueberry breakfast cake in front of the rest of the cake
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5 from 2 votes

Blueberry Breakfast Cake

Melanie says, "Cake for breakfast is always a good thing! This one is stuffed full of healthy ingredients but still tastes like a treat, especially with the generous drizzle of sweet, tangy, yogurty frosting. Enjoy it fresh on the weekend - then eat the leftovers throughout the week.
Prep Time10 mins
Cook Time40 mins
Cooling Time1 hr
Total Time1 hr 50 mins
Course: Breakfast and Brunch
Cuisine: American
Diet: Vegan
Servings: 10 -12 slices
Calories: 142kcal


For the Berry Good Breakfast Cake

  • Oil or vegan butter for pan
  • cups (173 g) spelt flour
  • 2 tablespoons (14 g) ground flaxseeds
  • 1 cup (80 g) rolled oats plus a few more for sprinkling on the top
  • ¾ cup (150 g) coconut sugar
  • teaspoon (6 g) baking soda
  • 1 tablespoon (12 g) baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • tablespoons (23 ml) apple cider vinegar see note
  • ½ cup (123 g) unsweetened applesauce
  • cup (80 g) plain, coconut or vanilla flavor vegan yogurt
  • 1 teaspoon vanilla extract
  • 1 cup (148 g) fresh blueberries or 1 cup (155 g) frozen, plus a few to decorate the top

For the Frosting

  • ½ cup (130 g) powdered sugar
  • 2 to 3 tablespoons (30 to 45 g) plain, coconut or vanilla flavor vegan yogurt


  • Preheat the oven to 350°F (176°C). Grease the sides of an 8-
    or 9-inch (20.5- or 23-cm) round cake pan with a little oil or vegan butter and
    line the bottom with a circle of parchment paper.
  • In a large mixing bowl, combine the flour, ground flaxseeds,
    rolled oats, sugar, baking soda, baking powder, cinnamon and salt; then stir
  • In a separate bowl, combine the vinegar, applesauce, yogurt
    and vanilla and stir together.
  • Pour the wet ingredients into the dry and stir gently to
    combine. Don’t overmix. The batter will be very thick. Fold the blueberries
    into the batter.
  • Spoon into the prepared cake pan and sprinkle with a few
    more oats and blueberries. Bake for about 40 minutes, or until a toothpick
    inserted into the middle of the cake comes out clean. Remove from the oven and
    leave in the pan for 10 minutes. Then remove the cake, peel off the baking
    parchment circle and allow to cool completely on a cooling rack.
  • Once the cake is cool, prepare the frosting: Put the
    powdered sugar in a small bowl. Add the yogurt gradually, a tablespoon (15 g)
    at a time, stirring really well between each addition to smooth it out. Stop
    when you have a thick but drizzlable consistency.
  • Drizzle all over the top of the cake, allowing some to spill
    over the sides.
  • Store, covered, in the fridge. It will keep for 4 to 5 days.


"Melanie says "You will find apple cider vinegar in most of my cake and
sponge recipes. It is a must-have ingredient for any vegan baker. It might not
seem like an obvious ingredient to add to a cake batter, but when combined with baking soda, a chemical reaction happens, making bubbles, creating air pockets and providing leavening. This, along with a little extra baking powder, replaces the leavening action that would otherwise be provided by eggs, so you get a light and fluffy sponge. Don’t be tempted to skip it or you will end up with a flat cake!"
~Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald


Calories: 142kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Sodium: 380mg | Fiber: 3g | Sugar: 14g