This Vegan Breakfast cake is a favourite in our home. Who would not want cake for breakfast? It can be made the night before and baked in the morning which is perfect for weekend mornings when there is time for a leisurely breakfast.
The smell of it baking is better then any alarm clock at getting people out of bed!
It is soft and fluffy, moist and bursting with juicy berries. Using frozen berries which makes a Vegan Breakfast Cake easy to rustle up anytime. I prefer to buy frozen berries as fresh berries are very expensive here and they seem to go moldy very fast.
My freezer is always stocked with bags of several types of berries. We use them in smoothies, for baking and just to throw in a bowl of granola as they thaw very quickly, they are a must have for me!
A sure sign of summer here is the stalls along the roadside selling strawberries as County Wexford where I live is famous for growing them. From age eight to eighteen I spent every summer picking strawberries for jam and fresh fruit. It was always great craic as I had loads of cousins and we all went together.
We never earned much money as we spent most of the time talking, messing about and eating endless strawberries. What little money we did earn was immediately spend in the strawberry festival in a local town, it took all summer to get the strawberry stains off our hands.
Now I often think of how we all were out in the sun all day when there was no such thing as sunscreen. The first time I heard of sunscreen was when I had my own son. I was lucky as I tan easily but my poor sister does not so she got roasted every summer then peeling and burning again.
I dread to think of the damage we had done to our skin but that`s just the way it was. Thankfully we are wiser about sun damage now.
Any fruit fresh or frozen can be used in this recipe. I used frozen mixed berries in this cake but it is just as delicious with blueberries or raspberries.
Making a recipe vegan
This recipe was not vegan originally but it was very easy to adapt as are most recipes. Its just a matter of switching out the eggs with a suitable replacement depending on what you are making.
I used apple sauce in this case. Also it has buttermilk which I replaced with oat milk and vinegar.
Practically every baking recipe can be made vegan, it just takes a little bit of research to find which substitution suits your recipe best.
The Vegan Breakfast Cake could not be easier to make. Cream the margarine or vegan butter with the sugar keeping back one tablespoon of the sugar. Mix in the apple sauce and vanilla.
Toss the fruit in one tablespoon of flour.
Why?
Tossing the fruit in flour helps it to hold onto the batter and stops it sinking to the bottom of the cake.
Beat in the remaining flour, salt, baking powder and milk until smooth. Stir in the fruit, put in cake tin. It`s only a couple of minutes work and the mix can be put in the fridge overnight at this stage
When you are ready to bake it, sprinkle it with the tablespoon of sugar.
Why?
This gives it a nice crunchy top, just in case it wasn`t delicious enough!
Bake it for about 50 minutes until a knife comes out clean. I like to eat it with vegan yogurt sweetened with some maple syrup. You have to make this, believe me, you will make it again and again!!
This is the perfect recipe for people who think a vegan breakfast is boring!
Vegan Breakfast Cake
Ingredients
- 4 1/2 fl oz/ 245ml Vegan Milk
- 1 Tablespoon Vinegar
- 4oz/ 113g Margarine or Vegan Butter
- 8oz/ 225g Sugar Reserve one tablespoon
- 2 Tablespoons Apple Sauce
- 1 Teaspoon Vanilla Extract
- 8oz/ 250g Flour Reserve one Tablespoon
- 2 Teaspoons Baking powder
- 1 Teaspoon Salt
- 8oz/ 200g Fruit (fresh or frozen)
Instructions
- If baking straight away, preheat oven to 180C /350 F/Gas 4
- Add the vinegar to the milk and set aside.
- Cream the margarine with the sugar reserving one tablespoon of sugar. Beat until light and fluffy.
- Add the apple sauce and vanilla, stir in.
- Toss the fruit in a tablespoon of flour
- Beat in the flour, salt, baking powder along with the milk.
- Fold in the fruit.
- Pour into a greased 8 or 9 inch square tin. Sprinkle with the remaining sugar
- Bake for approximately 40 to 45 minutes until a knife comes out clean.
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks__ and tag @aveggiecooks__. I would love to see it!
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