The first time I tried vegan baked goods, I was sold. There is nothing like’em. I have my dietitian friend, Estela, to thank for not only this recipe, but for the first vegan baked good recipe I ever tried — Vegan Fig Muffins on January 24th, 2010.
Memorable day, obviously. I’ve made many vegan baked goods since, and each one seems to be better than the next. 
The original recipe called this a “snack cake”. And if I could limit myself to a smaller portion, it would be a great snack option. I opt for a larger piece and make it into a meal. I mean, who doesn’t want cake for breakfast?
Vegan Blueberry Banana Breakfast Cake as seen on Weekly Bite
2 cups whole wheat pastry flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 Tbsp pure vanilla extract
4 over-ripe bananas
1 cup fresh blueberries
Directions:
Preheat over to 325 degrees.
Spray and 8-inch square baking dish with nonstick cooking spray. Set aside.
Combine all dry ingredients in a bowl. Whisk together to sift. In a separate bowl, whisk together all the wet ingredients except the bananas. Combine wet with dry ingredients. Mix with electric mixer. Slowly work in bananas. Blend just until combined. Fold in the blueberries.
Bake at 325 degrees for 1 hour. After an hour do the toothpick test to check for doneness. If toothpick comes out wet, bake for additional 15 minutes until done. Yield: 9 servings.
Nutrition Information (per serving): 306 calories; 12.9 g. fat; 0 mg. cholesterol; 331 mg. sodium; 46 g. carbohydrate; 4.7 g. fiber; 0.6 g. protein
Result: Moist, crumbly, sweet…but breakfast-appropriate, and very importantly, soooo good! This is like a light banana bread in cake form. I love the fiber content and the fact that the cake is whole wheat and contains heart-healthy monounsaturated fat from the canola oil. I enjoy pairing this with a serving of low-fat Greek yogurt or cottage cheese as a serving of protein which makes for a filling, delicious 400-ish calorie meal that is diabetic-friendly. Enjoy!
Last night’s group was amazing! I left feeling so high on life my workout was no sweat. Not literally, but figuratively
Question: Have you ever tried a vegan baked good?
Happy Hump Day!
WoW, this looks delicious. I’ll make it with my kids tonight. Looking forward for it.
I think if I actually made something vegan, I didn’t realize it at the time. I really like my eggs…
However, that looks lovely. Because you’re right- anytime you can turn cake into breakfast, it’s a pretty good thing.
Yum! I have a pint of blueberries that are ready to be baked.
mmm this looks great! I also enjoy vegan baked goods! Glad you worked out last night! I did an hour of yoga…felt amazing!! And then we got frozen yogurt haha
I’ve been loving blueberries lately! This reminds me of a slightly healthier version of my blueberry buckle, which also happens to be vegan. As much as I advocate eating vegan, baked goods are the one area I often splurge. If eat dessert, I want it to be great. But sometimes vegan baked goods do turn out GREAT, which is always so exciting!
Wow Nicole – this looks amazing! Your pictures make me want to bite it off the screen!
YUM. And way to go making a vegan baked good without gaur gum or whatever that stuff is!
Most of my baked items are vegan – I love experimenting with baked items! Thankfully {most} of them turn out great!
I am so glad you posted this! A friend told me about her blueberry banana bread she had a recipe for, and still hasn’t gotten the recipe to me, but this one looks more up my alley, anyway! Can’t wait to try it!
If I could have cake every day for breakfast, I’d definitely be okay with that! I’ve tried vegan baked goods (delicious!) but have never tried making my own. I need to fix that
I love vegan baked goods! Banana makes a great binder. My sisters and I picked four boxes of blueberries and this looks like a yummy, healthy way to use them up!
I haven’t had vegan baked goods, but it looks similar to a bakery in Oak Park – have you ever been to the Bleeding Heart bakery? It’s right down from where Competitive Foot is – I thought it was all vegan, but when I went on the website, I don’t think it is.
http://thebleedingheartbakery.com/bakeryhistory.htm
I’ve attempted to make a couple vegan things. I veganized my Grandma’s lemon loaf and it was amazing. My other attempt didnt turn out so well. I have made vegan pancakes though and they were delicious.
No vegan stuff, but cake for breakfast was my motto whenever we had leftover bday cake at home. Yum!
Vegan baked goods are pretty rocking! This one looks no different. And yes, I’ll take cake for breakfast!
I like to make fun of vegan goods, but I have to admit, a few that I’ve tried actually are pretty good! That’s because they use stellar ingredients.
The only vegan baked good I have had is cupcakes! And they were flipping amazing! My goal is to actually make and enjoy 1 vegan dessert before this year is up….
Two of my coworkers are vegan and we order them vegan baked goods for both of their birthdays. While I *can* tell a difference, the treats still are pretty tasty!
Hi Nicole! I just stumbled upon your blog today and I love your food philosophy. I have never tried making a vegan dessert, but this looks delicious. It’s a small world- I too live in Columbus and just started a food blog of my own!
I’ve been an ethical vegan for over 5 years now, so I’ve made (and eaten) my share of awesome vegan baked goods. I have pie crusts in the freezer as we speak for an apple pie tomorrow
Cookies, cupcakes, & quickbreads are super easy to veganize, generally. My current project is trying to find a really great scone recipe. Susan over at the Fat Free Vegan Kitchen blog has some amazing recipes for healthier baked goods, including a self-saucing cherry chocolate cake that blows my mind every time I make it. There’s also an amazing fig cobbler that has me waiting impatiently every May for the figs to ripen!
Made this over the weekend — fantastic! I’m vegan(ish), and always searching for recipes that focus on clean eating, and aren’t chock full of vegan substitutes. I’d rather cook and bake with whole, nutrient-rich ingredients as opposed to chemicals. What a great recipe. I’m going to play around with it and see if I can sub in shredded zucchini this weekend.