Blueberry Breakfast Cake from Fatfreevegan.com
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Dry Ingredients:1 cup quick or whole oats (not instant)1 cup whole wheat flour1/2 cup vegan sugar2 tsp baking powder1/2 teaspoon baking soda1 1/2 teaspoon Ener-G Egg Replacer or substitute1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/2 teaspoon saltBlueberries:1 1/4 cup blueberries, dividedWet Ingredients:1/2 cup water1 tablespoon lemon juice1/3 cup unsweetened applesauce1/2 teaspoon vanilla extractTopping:2 tablespoons coarse sugar, such as demerara or raw sugar1/2 teaspoon cinnamon
Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.)
Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they’re uniformly ground.
Mix the oat flour with the other dry ingredients. Stir in 1/4 cup of the blueberries.
Put the remaining cup blueberries into a blender or food processor with the water. Pulse (quickly turn on and off) to coarsely chop the blueberries, but do not completely puree. Make a well in the center of the dry ingredients and pour in blueberry mixture and other wet ingredients. Stir until moistened and completely combined, but don’t over-mix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.
Bake for 25-35 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes. Eat and celebrate!
For a slightly lighter cake, add one tablespoon canola oil with the wet ingredients. This adds 14 calories and 1.5 grams of fat per serving.
Servings: 9
Serving Size: 9 1 inch squares
Number of Servings: 9
Recipe submitted by SparkPeople user ROSANNAIGNOTO.
Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they’re uniformly ground.
Mix the oat flour with the other dry ingredients. Stir in 1/4 cup of the blueberries.
Put the remaining cup blueberries into a blender or food processor with the water. Pulse (quickly turn on and off) to coarsely chop the blueberries, but do not completely puree. Make a well in the center of the dry ingredients and pour in blueberry mixture and other wet ingredients. Stir until moistened and completely combined, but don’t over-mix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.
Bake for 25-35 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes. Eat and celebrate!
For a slightly lighter cake, add one tablespoon canola oil with the wet ingredients. This adds 14 calories and 1.5 grams of fat per serving.
Servings: 9
Serving Size: 9 1 inch squares
Number of Servings: 9
Recipe submitted by SparkPeople user ROSANNAIGNOTO.
Nutritional Info Amount Per Serving
- Calories: 239.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 373.5 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 4.0 g
- Protein: 3.9 g
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