Vegan Spiced Blueberry Breakfast Cake

Name: Vegan Spiced Blueberry Breakfast Cake
Ingredients: 1 cup unsweetened applesauce; ¼ cup pure maple syrup; ½ cup coconut sugar; ½ cup almond butter; 1 cup unsweetened almond milk; 1½ teaspoons pure vanilla extract; 1¾ cups plus 2 tablespoons whole-grain spelt flour, divided; ½ cup old-fashioned rolled oats; 2 teaspoons ground cinnamon; 1½ teaspoons baking powder; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon ground allspice; ¼ teaspoon baking soda; ¼ teaspoon fine sea salt; 1½ cups fresh or defrosted frozen blueberries; ½ cup shelled pistachios (about 60 grams, or 4 ounces unshelled pistachios), finely chopped

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Free of refined sugars and packed with fibers, it’s the one cake you can eat for breakfast and still feel great about.

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Loaf pan
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Ingredients

1 cup unsweetened applesauce
¼ cup pure maple syrup
½ cup coconut sugar
½ cup almond butter
1 cup unsweetened almond milk
1½ teaspoons pure vanilla extract
1¾ cups plus 2 tablespoons whole-grain spelt flour, divided
½ cup old-fashioned rolled oats
2 teaspoons ground cinnamon
1½ teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon baking soda
¼ teaspoon fine sea salt
1½ cups fresh or defrosted frozen blueberries
½ cup shelled pistachios (about 60 grams, or 4 ounces unshelled pistachios), finely chopped