This breakfast cake is tender, moist and not sweet. Perfect in the morning with coffee or tea, it will add a smile to your morning. Whole grain and kissed by cinnamon, this cake is bursting with blueberries!
1 1/3 cups whole wheat pastry flour
¾ cup old fashioned rolled oats
1/3 cup organic sugar, coconut sugar or date sugar
2 ½ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
¾ cup unsweetened plain plant milk
¼ cup unsweetened apple sauce
¼ cup silken tofu
1 ½ cups blueberries, fresh or frozen
½ cup chopped walnuts, pecans or hazelnuts, optional
2 TBSP organic powdered sugar, optional
Preheat oven to 400°. Line an 8-inch cake pan with parchment paper and set aside.
In a medium bowl, whisk together the flour, oats, sugar, baking powder, salt and cinnamon. Set aside.
In a blender, combine the plant milk, applesauce and tofu and blend until smooth. Pour into the flour and stir just to combine. Fold in the blueberries and nuts. Spread batter into the prepared baking pan.
Bake until golden and a tester comes out clean, 20-25 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack. Sprinkle with organic powdered sugar if desired.
Serve warm or at room temperature. Cooled cake freezes well.
Plant Chef Club Tip:
Fresh Blueberries are great for this cake, but if you don't have any use frozen blueberries instead. The cake will still be delicious!
For a twist, try making this with raspberries or blackberries instead!