This simple-to-assemble vegan oat and blueberry breakfast cake makes a satisfying and deliciously sweet breakfast treat any day of the week. Bonus: It doubles as a filling snack cake or wholesome dessert. Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © 2015 Laura Theodore. Reprinted by permission.
This simple-to-assemble vegan oat and blueberry breakfast cake makes a satisfying and deliciously sweet breakfast treat. You may use apricot, blueberry or strawberry preserves in place of the raspberry variety. After cooling the cake, invert it onto a wire rack and gently peel off the parchment paper. Carefully flip the cake, topside up, onto a decorative platter for serving. Stored in an airtight container in the refrigerator, leftover cake will keep for 3 days.Oat and Blueberry Breakfast Cake
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
6 Serving Size:
1
Amount Per Serving:Calories: 329 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 65mg Carbohydrates: 35g Fiber: 6g Sugar: 35g Protein: 7g
Laura Theodore is a recognized public television personality, 3-time TASTE award winning vegan chef, cookbook author, restaurateur and award-winning recording artist. Tune in for Season Seven of Laura’s vegan television show, Jazzy Vegetarian, airing nationally on the Create Network every Monday and Friday at 8am and 2pm EST (check local listings). Visit Laura on the web at Jazzy Vegetarian.
- See lots more of our easy vegan recipes and breakfasts.
Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet
is available on Amazon and wherever books are sold
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it’s a delicious treat, and when you have company – a true crowd pleaser!
Laura Theodore’s recipes never disappoint.
Very true! And she’s a great person and musician besides.
Thank you so very much Carol! I truly appreciate the kind words and I am so happy you like the Blueberry “Cake” recipe! You have brightened my day. Be Well, Laura