This healthy blueberry breakfast cake is made with grain free flours, lightly sweetened with honey or maple syrup and loaded with fresh blueberries. It's moist, tender and flavorful and tastes great topped with coconut cream. This paleo blueberry cake is the perfect breakfast treat and can be made ahead of time - it stores well in the fridge.
Cake for breakfast?! Well yes! Especially when it's a healthy blueberry breakfast cake like this.
My recipe is made with grain free flours, lightly sweetened with honey (maple syrup for vegan) and loaded with fresh blueberries. It's the perfect blueberry summer cake!
Better yet, this paleo blueberry cake recipe can be baked ahead of time. It's actually better after a night in the fridge (IMO). The cake is more flavorful and easier to cut after allowing to set overnight. Which, makes breakfast time that much easier and less chaotic 😉
Here's what you need to know about this easy blueberry cake recipe:
- Paleo and vegan friendly
- grain free and gluten free: made with almond flour, tapioca flour and coconut flour
- egg free: contains chia eggs (ground chia seeds and water)
- dairy free: made with coconut oil, no butter or cream
- easy to make: no complicated steps
This flourless blueberry cake is one to wow your guests with at brunch. Or, simply make for the family and enjoy throughout the week. Either way, you can't go wrong!
Ingredients in Blueberry Cake
Here's what you need to make this blueberry breakfast cake:
- chia eggs: ground chia seed and water (flax eggs or "real" eggs should work but I have not tested them)
- grain free flours: almond flour, tapioca flour, coconut flour
- baking soda: to help with the rise and texture
- salt: to bring out more flavor
- almond milk: to thin the batter
- melted coconut oil: for taste and texture. Grass fed or vegan butter should work too but I have not tested them.
- honey or maple syrup: to sweeten the cake
- lemon juice & zest: optional but creates a delicious lemony flavor
- vanilla extract: for flavor
- fresh blueberries: I have not tested this recipe with frozen blueberries
In addition, I frosted this cake with coconut cream. Yes, just pure coconut cream from a can of full fat coconut milk. Frosting is completely optional. In fact, I actually like the taste of this cake even better when it's not frosted - you really get the whole blueberry/lemon/honey flavor.
A simple icing, glaze or even cream cheese would work well for this cake too. I topped one batch with the icing from my zucchini breakfast cookies and it was marvelous.
How to Make a Healthy Blueberry Breakfast Cake
To make this blueberry cake recipe you'll need two mixing bowls, a whisk, spatula, proper measuring spoons/cups and a lined 8" x 8" glass baking pan.
First, preheat your oven to 350 degrees F. Line an 8" x 8" baking pan with parchment paper and set aside.
Make the Batter
Next, make the cake batter. In a small bowl, make the chia eggs by combining ground chia seeds and water. (I grind chia seeds using a coffee grinder.) Stir, then let sit for 5 minutes.
In a medium-sized mixing bowl, combine all of the dry ingredients. This includes the almond flour, tapioca flour, coconut flour, baking soda and salt.
In a separate bowl, whisk together the wet ingredients. This includes the chia eggs, almond milk, melted coconut oil, honey, lemon juice, lemon zest and vanilla extract.
Pour the wet mixture into the dry mixture and stir with a spatula. Then, fold the blueberries into the batter.
Pour the batter into the lined baking pan.
Bake the Cake
Place the blueberry cake in the preheated oven and bake at 350 degrees for 45 minutes. The edges should be golden brown and the center should be fairly firm when done.
Cool the Cake
Cool the cake in the pan to room temperature. This step is important because the cake needs to fully set before you remove it from the pan.
Even better, cool the cake in the pan and then set the cake in the fridge overnight (before cutting). This will ensure an even cut.
Frost the Cake
Lastly, frost the cake. This step is optional, as this vegan breakfast cake tastes amazing on its own. But, frosting sure does look pretty!
Add your favorite frosting to the cooled cake and top with blueberries, pumpkin seeds and bee pollen.
How to Store Blueberry Cake
Because this vegan blueberry cake is moist and free of preservatives, it needs to be stored in the fridge. Place the cake in a sealed container and keep it in the fridge up to one week.
The cake can be frozen, but definitely tastes best fresh or from the fridge. For the freezer, slice and store the cake in a sealed baggie or container up to 3 weeks. When you're ready to eat a slice, thaw it at room temperature or at a low temperature setting in the microwave.
More Paleo Vegan Breakfast Recipes
This healthy blueberry breakfast cake is a great weekend brunch dish. Paleo, vegan and gluten free!
- 2 chia eggs (2 Tbsp ground chia seed + 6 Tbsp water)
- 1 ½ cups blanched almond flour (128g)
- ⅓ cup tapioca flour (44g)
- 3 Tbsp coconut flour (22g)
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup + 2 Tbsp almond milk
- ¼ cup melted coconut oil
- 2 Tbsp honey
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ½ heaping cup fresh blueberries
- Preheat oven to 350 degrees F.
- Line an 8" x 8" baking pan with parchment paper, set aside.
- In a small dish, make the chia eggs* Set aside.
- In a medium-sized mixing bowl, combine the dry ingredients. This includes the almond four, tapioca flour, coconut flour, baking soda and salt.
- In a separate mixing bowl, whisk together the wet ingredients. This includes the chia eggs, almond milk, melted coconut oil, honey, lemon juice, lemon zest and vanilla.
- Pour the wet mixture into the dry mixture and mix with a spatula until well combined.
- Fold the blueberries into the mixture.
- Pour the batter into the lined baking pan.
- Bake in the oven at 350 degrees for 45 minutes.
- Remove pan from oven and cool cake to room temperature in the pan**
- Optional: frost cooled cake.***
- Cut and serve.
- Leftovers best stored in fridge.
**It is important to let the cake cool in the baking dish to room temperature before removing it from the pan. This allows the cake to fully set. Even better, let the cake cool overnight in the fridge for a perfectly even cut.
***Frosting is optional. I frosted this cake with coconut cream from a can of full fat coconut milk.
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