Vegan breakfast cake with blueberries

On the menu today: vegan breakfast cake with blueberries, a recipe from my new cookbook ‘Goed Eten’. 

This delicious breakfast cake will satisfy your sweet tooth without any sugar crash + boost your energy and happy hormones.

The base of the cake is a mix of oats, almond flour and ripe banana. It is so delicious that you can even serve it for dessert with a cup of tea or coffee, fresh whipped cream optional. ;-) Also delicious with a big spoonful of (plant-based) yoghurt for breakfast.

I like to enjoy it as a snack after a long walk, somehow it tastes even better after a good hike.

Would you like more gluten-free baking recipes? I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments. 

Looking for more healthy comfort food recipes? Have a look at my latest cookbook ‘Goed Eten’, with 60 new recipes and lots of nutrition tips to help calm your nervous system and stabilize your blood sugar levels. The key to a healthy weight, more energy and a better night's sleep.

The recipes are gluten-free, sugar-free, mostly lactose-free and a combination of vegan, vegetarian, fish and poultry. Much of the recipes are low carb. They also include kid-proof comfort foods like breakfast pancakes, chicken schnitzel, meatballs and vanilla pudding with gingerbread cookies.

Enjoy!

Love,

Vegan breakfast cake with blueberries, from my new cookbook Goed Eten

DIRECTIONS:

1. Preheat the oven to 175 °C.
2. Cover a cake tin with baking paper or grease the tin generously with coconut oil (or butter for a non-vegan version).
3. Mix the bananas, almond milk, nut paste, vanilla protein or other sweetener, melted coconut oil, baking powder, cinnamon and sea salt until smooth. You can also mash and mix this by hand.
4. Add the oat flakes and almond flour and mix into a smooth dough.
5. Pour the dough into the cake tin and top with the fresh or frozen blueberries. Push them slightly into the cake dough and finish with some coconut flakes or chopped nuts.
6. Place the cake tin in the preheated oven for 50 minutes. Use a fork or skewer to check if the cake is done. Be careful not to place the cake too close to the grill so that the top does not burn.
7. Let the cake cool completely. The cooler the cake, the firmer it becomes.
8. Serve with a spoonful of (plant-based) yoghurt if desired. I love the cake with vegan coconut yoghurt and a sprinkle of lime zest.

JULIE’S TIPS & TRICKS:

• The combination of the oat flakes with the almond flour gives a smooth texture and delicious flavor. You could also just use oat flakes (2 cups), but then the cake will be less airy and stickier.
• Also try this cake with sweet pears or mango (fresh or frozen and thawed) instead of banana.
• As a sugar alternative and to boost the protein content, I like to use this vanilla protein powder with stevia to sweeten the cake. You can also use another sweetener, such as maple syrup, coconut blossom sugar or erythritol.

I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments. You can also tag me on Instagram @julieslifestyleofficial so I can see and share your photos.