Vegan Spiced Blueberry Breakfast Cake

🥘 Ingredients

• unsweetened applesauce 1 cup
• pure maple syrup ¼ cup
• coconut sugar ½ cup
• almond butter or cashew butter ½ cup
• almond milk 1 cup
• pure vanilla extract 1 ½ tsp
• whole-grain spelt flour 1.88 cup
• rolled oats ½ cup
• ground cinnamon 2 tsp
• ground nutmeg ½ tsp
• ground ginger 1 tsp
• ground allspice ½ tsp
• baking powder 1 ½ tsp
• baking soda ¼ tsp
• fine sea salt ¼ tsp
• blueberries 1 ½ cup
• shelled pistachios ½ cup

1. 1

   Gather: unsweetened applesauce , pure maple syrup , coconut sugar , almond butter or cashew butter , almond milk , pure vanilla extract , whole-grain spelt flour , rolled oats , ground cinnamon , ground nutmeg , ground ginger , ground allspice , baking powder , baking soda , fine sea salt , blueberries , shelled pistachios .
2. 2

   Preheat the oven to 350°F / 176°C. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting the paper extend by a few inches to make it easy to remove the cake.
3. 3

   In a medium bowl, whisk together the applesauce, maple syrup, coconut sugar, almond butter, almond milk and vanilla extract until smooth.
4. 4

   In a large bowl, combine 1 3/4 cup of the spelt flour, the rolled oats, cinnamon, baking powder, ginger, nutmeg, allspice, baking soda and salt.
5. 5

   Pour the wet ingredients into the dry, stirring to combine with a wooden spoon until well incorporated.
6. 6

   In a small bowl, combine the blueberries with the remaining 2 tbsp spelt flour, tossing to coat (this prevents the blueberries from sinking to the bottom of the cake). Using a rubber spatula, fold the blueberries and chopped pistachios into the cake batter. Pour the batter into the prepared loaf pan.
7. 7

   Bake the loaf until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Allow to cool in the pan on top of a wire rack, then lift the bread out of the pan using the parchment as handles. Serve warm or at room temperature.