Blueberry Breakfast Cake

by on October 8, 2010
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Lightly sweet and subtly spiced, this low-fat blueberry coffee cake can be made with fresh or frozen blueberries for a treat you can make year-round.

Blueberry Breakfast Cake

Confession: My freezer is full of bulging gallon bags of the blueberries that we picked this summer, and rather than feel grateful that I’ll have blueberries all year round, I often feel pressured just to eat the darn things up so I can have my freezer space back.  I want to be making Octobery desserts with the two exotic pumpkins that I just bought but feel compelled to use blueberries every chance I get.  Last weekend I made this blueberry coffee cake for my daughter E and her friend’s breakfast, and when E saw it she said, “Why didn’t you make a pumpkin cake?”  It looks like being ungrateful for what you have runs in the family!

Still, E and her friend ate the whole cake, except for the 3 pieces D and I managed to grab. It’s a breakfast or coffee cake, so it’s not supposed to be super sweet (though try telling that to E, who poured agave nectar over hers because she thought it wasn’t sweet enough).  If you have blueberries in your freezer, you can enjoy this little taste of summer when it’s cool enough to want to turn the oven on.  Who wouldn’t be grateful for that?
Blueberry Breakfast Cake

Blueberry Breakfast Cake
Prep time
Cook time
Total time
Lightly sweet and subtly spiced, this low-fat breakfast cake can be made with fresh or frozen blueberries. If using frozen, measure first and then defrost.
Serves: 9
Dry Ingredients:
  • 1 cup quick or whole oats (not instant)
  • 1 cup whole wheat flour
  • 1/2 cup vegan sugar
  • 2 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon Ener-G Egg Replacer or substitute
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/4 cup blueberries, divided
Wet Ingredients:
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1/3 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coarse sugar, such as demerara or raw sugar
  • 1/2 teaspoon cinnamon
  1. Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.)
  2. Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.
  3. Mix the oat flour with the other dry ingredients. Stir in 1/4 cup of the blueberries.
  4. Put the remaining cup blueberries into a blender or food processor with the water. Pulse (quickly turn on and off) to coarsely chop the blueberries, but do not completely puree. Make a well in the center of the dry ingredients and pour in blueberry mixture and other wet ingredients. Stir until moistened and completely combined, but don't over-mix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.
  5. Bake for 25-35 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes. Eat and celebrate!
For a slightly lighter--but not fat-free--cake, add one tablespoon canola oil with the wet ingredients. This adds 14 calories and 1.5 grams of fat per serving.
Nutrition Information
Serving size: 1 piece Calories: 143 Fat: less than 1g Carbohydrates: 33g Sugar: 16.5g Sodium: 308mg Fiber: 1.7g Protein: 2.3g

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Lightly sweet and subtly spiced, this vegan, low-fat blueberry coffee cake can be made with fresh or frozen blueberries for a treat you can make year-round.

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{ 78 comments… read them below or add one }

1 Christy October 8, 2010 at 11:48 am

My daughters will love this! Can’t wait to make it with them this weekend! Might just turn into a birthday breakfast tradition. Little one turning 3 and she LOVES her BBs! Thank you for all you do to help our vegan family!


2 Lisa October 8, 2010 at 11:55 am

What a great recipe! Is there any way to use the usual mixture of ground flax seeds and water to substitute the egg replacer? Will it work the same way?
I don’t have potato flour, so it is somewhat problematic to mix my own…


3 SusanV October 8, 2010 at 1:27 pm

It won’t work the same way, but there’s enough other leavening in this recipe that it will probably come out okay. Let me know if you try it.


4 Lisa October 8, 2010 at 10:54 pm

It was great! I added ground flax seeds, used soy milk instead of water and added 2T of canola oil. I liked the fact that it wasn’t too sweet as a lot of desserts are. And actually my cake turned out purple 🙂


5 Allison October 8, 2010 at 11:56 am

This looks a-MAY-zing – can’t wait to try it when my hubby gets back to town. Two questions:

1. What do you mean by vegan sugar – I’m assuming that means anything other than honey, but liquid sugar vs. granulated can be quite different in measurement so I want to make sure I know what’s called for here.

2. Can you just use oat flour rather than grinding oats? And, if so, would the measurement be the same or a little more than one cup?

Thanks so much! And, not to be jumping on the ungrateful train, but it would great to get a pumpkin breakfast cake recipe. I’m not doing pumpkin pie for T-giving this year (found an interesting recipe for Maple Bundt Cake and will be doing that instead) and thought starting the day with a pumpkin breakfast cake would be fun! 🙂


6 SusanV October 8, 2010 at 1:32 pm

1. Granulated sugar. I used demerara, which is a coarse, raw sugar, but white sugar will work too. Some sugars are processed using bone char, which is why I specified vegan sugar.

2. The measurement will be a little different for oat flour. I’m guessing you should use about 3/4 of a cup. If the batter seems too thin, add a tablespoon or two more.

I’m definitely going to do a pumpkin breakfast cake, but in the meantime, have you tried my Pumpkin Spice Bread? It’s delicious!


7 Allison October 10, 2010 at 1:24 pm

Thanks, Susan! 🙂


8 Allison October 10, 2010 at 1:55 pm

Argh! I have one more question. How many eggs are being replaced with the substitute? I like to use flaxseed mixed with water rather than Ener-G. Thanks! 🙂


9 Losang Dechen October 8, 2010 at 12:37 pm

I do not know where to start. I am a vegan and on a weight-loss mission and it is no lie when I say that your recipes, especially the scrumptious cake and muffin ones, keep me sane! Thank you so much!


10 upstatelisa October 8, 2010 at 12:41 pm

thanks for the recipe! we loooove blueberries at our house. Unfortunately, the blueberries were not plentiful in upstate NY this summer because of a late frost so our chances of picking were foiled 🙁


11 Lea @ Healthy Coconut October 8, 2010 at 12:43 pm

Hi Susan,

Do you think I can substitute maple sugar (liquid form) or brown rice syrup for the vegan sugar?

That will change the dry and liquid ratio of the ingredients, but I think it should be ok.

Your thoughts?


12 SusanV October 8, 2010 at 1:36 pm

Lea, I would really hesitate to substitute a syrup for the sugar in this recipe without making some other changes. You can decrease the water a little and increase the flour a little, but I’m afraid that it still won’t come out like the original. Syrups have a way of making cakes gummy.


13 Lori October 8, 2010 at 2:34 pm

This came in divine timing, I’m having a birthday party for my son tomorrow, and so family will be here from out of town, I have a whole bag of whole wheat flour that I didn’t know what to do with since we are now gluten free. My family is going to love this!!! Thank you thank you!!!


14 Ana October 8, 2010 at 5:43 pm

The cake looks amazingly good! I also have frozen blueberries picked during the summer but I have to say that I managed to make a huge dent on my stash in the past couple months. I love smoothies for breakfast and have them daily during warm weather. Since blueberry season is super short around here by August I am already getting deep into my frozen berries!
I will definitely make this cake sometime soon!


15 Paula October 9, 2010 at 3:33 am

this looks so delicious!

have a nice time!


16 Free Recipes Online October 9, 2010 at 11:13 am

wow I just love the blueberries. I would love to try this recipe. I think I’ll do it tomorrow morning. Thanks for sharing.


17 Jennifer @ Maple n Cornbread October 9, 2010 at 3:18 pm

What a fabulous breakfast cake! Love the whole grains and health kick!


18 MC October 9, 2010 at 3:42 pm

What a delicious way to start the day! I too still have bagfuls of frozen blueberries picked over the summer. I’ll definitely give this cake a try…


19 Mary (What's Cookin' with Mary) October 9, 2010 at 11:01 pm

One of my most favorite fruits is the blueberry! This sounds like a great recipe I need to put in the ‘try me’ pile. Thanks Susan!


20 Debbie October 10, 2010 at 2:00 am

This looks so delicious!


21 Cherine October 10, 2010 at 5:07 am

Would love to have a piece of this cake with my morning coffee! Looks delicious!


22 Jen October 10, 2010 at 1:21 pm

Could you replace the applesauce with pumpkin?


23 Racheli October 11, 2010 at 10:10 am

This cake looks absolutely divine and delicious! I always have such a hard time with my breakfasts (so sick of cereals), and this recipe is a wonderful new option.

I do have one question, though: as there are no fresh blueberries around here and the frozen ones are very expensive, is there any other fruit I can use instead?



24 SusanV October 11, 2010 at 10:14 am

If you like pineapple, check out my Pineapple Coffee Cake, which this one is based on. Also, any other type of berries should work.


25 Sagan October 11, 2010 at 1:43 pm

Mmmmm! Love the looks of this one.


26 BlessedMama October 11, 2010 at 3:25 pm

I can totally relate to using up food to get your freezer back. What I need is a huge freezer, so I can take my time on eating our food. Recipe looks delicious.


27 MyVeganJournal.Com October 11, 2010 at 6:39 pm

oh my GOSH that looks Scrumptious!! 😀 I love blueberries & I love cake!! 😀


28 The Sweetest Vegan October 13, 2010 at 8:50 am

It must be nice to have your own blueberries. I feel like I paid a fortune for frozen blueberries at the grocery store. I plan on making blueberry cobbler late this week


29 Ana October 13, 2010 at 4:27 pm

Hi Susan
I wanted to send you an e-mail regarding a recipe but I couldn’t find one on your main page so I am writing here in the comment section of this recipe.
I was looking for an apple cake recipe and found your “appley apple cake”, I have a question, is it really 12 cups of chopped apples that goes on that cake?


30 SusanV October 13, 2010 at 5:08 pm

Hi Ana, Actually, that isn’t my recipe–it’s one of the ones submitted to my site–so I don’t have personal experience making it. It does have a good rating, so it does seem to have worked for at least one person. There’s also an applesauce cake which I have made, and it’s very good.


31 Ana October 13, 2010 at 6:27 pm

Thanks Susan, I appreciate your quick reply!
I will check out your applesauce cake, I loved all of your recipes I have tried!


32 CZ October 14, 2010 at 6:33 am

I made this cake last night and while yours looks brown with the berries on the bottom, mine is well, purple! My kids asked why I was baking a “smurf cake”! How did you get yours to look like that!? (Color aside, it was delicious!)


33 SusanV October 14, 2010 at 7:28 am

Hmmm. I think mine was more purple on the inside than it looks in the photo. The outside probably just looks brown because of the brownish sugar and cinnamon on top. I also used white whole wheat flour, but I don’t know if that would make a difference or not.


34 GemueseGirl October 14, 2010 at 7:14 am

Tried this and am impressed with the fluffiness. There is a slight bitter aftertaste. Could that be the baking soda? Would it taste better with baking powder?
I left off the sugar topping and instead smeared some low fat tart lemon frosting on top. Got rave reviews – including from me 😉
Susan, your site is great. Discovered it last year when Dr Esselstyn’s book got me started. One of my favorites is the crustless mini quiche recipe. Always a hit. Keep up the good work and thanks for all the great recipes. I am spreading the word whenever I can.


35 SusanV October 14, 2010 at 7:31 am

You shouldn’t taste the baking soda; the lemon juice activates it and helps with the fluffiness. Could the blueberries have been bitter?

The low-fat tart lemon frosting sounds great. I’d love to have that recipe! And thanks for recommending the site. I’m a big fan of Dr. Esselstyn, too.


36 CZ October 14, 2010 at 2:03 pm

Thanks, Susan. I used the white whole wheat too. I did leave out the topping. Maybe that was why mine was purple 🙂
thanks again


37 VeganNutritionista October 14, 2010 at 2:07 pm

Great recipe, Susan! What about a pumpkin blueberry cake? Or pumpkin blueberry muffins?! I’m thinking something with cinnamon (which I love with blueberries in oatmeal, so why wouldn’t it be good in a muffin?) and in place of chocolate chips in a muffin/bread. Mmmm!


38 Bonnie October 17, 2010 at 7:47 pm

I baked this cake tonight, and it was the best tasting dessert-type recipe I have made from your site! My trying-hard-to-be-a -vegetarian teen daughter couldn’t get over how good it is. I did not defrost my berries, so I assume that is why my cake was purple. Also, the toothpick was clean after 25 minutes, but the center was not completely done. It tastes great, but I will bake it at least 5 minutes longer next time.


39 Fort Lauderdale Divorce Lawyer October 19, 2010 at 9:09 pm

This recipe looks really good. I love coffee cake type things and we always have frozen berries, especially blueberries, in the freezer. I have already got my mom on board to try this recipe so I’m very excited to do so.


40 Amandah October 19, 2010 at 10:13 pm

Ahhh, I’m all about blueberries and this looks scrumptious!:) – just started this up, let me know what you think!


41 Jacqueline October 24, 2010 at 10:36 am

This is the BEST breakfast cake I have ever made. I checked the nutrition facts twice becuase I didn’t believe the calories could be so low.

I love the pastries at the coffee shops and am now not even tempted becuae this cake is so much better. Thank you so much. I am now going to try your other cakes too.


42 Franny October 26, 2010 at 6:21 am

WOW! This came out totally perfect, even though I accidentally blitzed the blueberries so they were totally puréed, I think it just made it taste fruitier! Great recipe!


43 Jaye October 28, 2010 at 12:20 am

Hi, Susan…I am writing in the comments section because I don’t see any other way to contact you with a question. I used the search feature to find a vegan quesadilla, but the box came up empty. So, I’d like to send you a vegan quesadilla recipe of my own that’s easy and good, but I don’t know how to send it to you. (A techie I am NOT!) If you want the recipe, I should warn you that it doesn’t include dietary/nutritional information. It is not gluten-free because I use whole wheat soft tortillas, but they are almost fat-free (96%) and have no trans fats. The other ingredients are healthy, too. You can probably dress the recipe up a bit to make it fancier. I’m a lazy cook, so easy works fine for me. If you send me an email, I can attach the recipe (on a Word document) and send it back to you. I just typed it down after I made it the first time so I wouldn’t forget the ingredients. No photos.

I also made up a pasta/cannelini bean/Italian green bean soup that I really enjoy, and I did happen to make a photo of it because it’s colorful. My photography can in no way compare to yours, but it would give you an idea. If you’re interested in that recipe, you’re welcome to it also. Actually, I can only give you ingredients, because I never measure anything when I make soup. I just keep adding to the pot until it’s nearly full, then simmer.

The blueberry breakfast cake looks delish, and I keep frozen blueberries and other fruits in my freezer all the time. I will give this recipe a whirl real soon. Thanks, Jaye (P.S. Since I wrote to ask you those questions above, feel free to edit all that out of this comment or even delete the entire thing.)


44 April at Kitchen Blender Reviews November 11, 2010 at 9:30 pm

Hi Susan,
Every Christmas morning we eat breakfast at my folks and I have signed up to bring the ‘breakfast’ cake. I am scouring your blog for healthy cakes. You were the first site I thought of with great tasting and healthy foods. My family is not vegan, but they will never know they are eating a vegan cake.

I like this recipe, and also the blueberry cake too…not sure which one to bring…


45 SusanV November 11, 2010 at 9:49 pm

Hi April,

Honestly, I prefer this one or the pineapple coffee cake over the blueberry-chocolate cake. Whichever one you choose, I hope your family enjoys it.


46 Ariana November 13, 2010 at 1:25 am

HI! So I made this cake this week and let me tell you it turned out absolutely amazing. I loved the banana brad consistency of it, especially the day after. I used frozen blueberries, but it probably would have been even better with fresh blueberries. Instead of the Ener G egg replacer, I used 1 tbsp ground flaxseed and added 1 tbsp water. You used 1 1/2 tsp Ener G egg replacer which I assumed was for one egg, which calls for 2 tbsp of water. 1 egg = 1 tbsp ground flaxseed + 3 tbsp water so that’s why I added the extra water.
I will be making this again…but may also try your blueberry banana bread next. Thank you, Susan!


47 Angela November 15, 2010 at 5:35 pm

We also have freezer space taken up by blueberries. This looks wonderful and I believe we already have all of the ingredients here. Can’t wait to try it!


48 Patty Moore November 23, 2010 at 12:15 pm

I made this wonderful cake and served it to all non-vegans-aka-carnivores. It was such a hit and we loved the texture and the fact it was not sugary sweet. I used 1tbsp. flax meal and 3 tbsp. water and put in the food processor. I could see no problem with the finished product and it is purplish due to the blueberries. Thanks for this great goodie.


49 J November 25, 2010 at 3:24 am

Thanks for the recipe! i made this but did a few substitutions – i used 1/4 cup of blueberries (mixed through the dry ingredients) but then instead of the other cup of berries i used 1 cup of stewed apple, and also added 100g of chopped walnuts. It turned out great. I didn’t do the topping either, although i may put icing on it as i’m taking a few peices to work for some non vegans who are probably used to much sweeter cake.


50 jessica December 13, 2010 at 11:15 am

Hi! Would it be ok to use two cups of oats instead of the wheat flour? Thanks 🙂


51 SusanV December 13, 2010 at 12:09 pm

It won’t really form a cake with just oat flour. It’s best to use some wheat flour or a gluten-free flour to get a cakey texture.


52 Phoebe December 21, 2010 at 5:56 am

This looks delicious! I love blueberries and I will certainly try and make this cake 🙂


53 Elyssa January 11, 2011 at 9:59 am

This is fabulous!


54 Paulina February 8, 2011 at 9:18 pm

I made this on Sunday and it turned out amazing. I used strawberries and grapes in the mix too. It was awesome! My family loved it, which made me super happy since this is the first vegan cake I’ve made 😀 Thank you! Here’s the result if you wanna check it out!


55 KCalla March 20, 2011 at 11:44 am

Just finished our first Blueberry Breakfast Cake. WOW!!!! I wanted something special our lazy weekend morning – hanging around, reading the paper, looking out the windows and grateful to see signs of spring. This was perfect, thank you so much. I made the recipe as directed except that I did not defrost the frozen blueberries for either blueberry step (mine were just average sized store bought frozen blueberries in a bag, not the giant plumpers I sometimes see fresh in season). I baked it for 35 minutes. This will become a regular family recipe for us and is certainly “company worthy”. Thank you again for all of the wonderful recipes.


56 Get Skinny, Go Vegan. March 20, 2011 at 7:05 pm

This looks amazing!


57 Crystal December 10, 2011 at 11:28 am

Great recipe! It will definitely go in my keeper file. :). Thanks for the yummy recipe!!


58 Carolyn January 8, 2012 at 3:50 pm

This was really yummy! I adapted it to be gluten-free by replacing the whole wheat flour with 2/3 cup of sorgum flower and 1/3 cup of cornstarch, plus I added 1/4 tsp guar gum for good measure. I will definitely be making this again.


59 susan January 16, 2012 at 8:04 pm

Made this tonight- very nice!

I added a bit more sugar, a few more blueberries and some walnuts.

It’s awesome…don’t know if it will last for breakfast!


60 Annemarie April 8, 2012 at 8:59 am

Would this recipe work to make as muffins?


61 Susan Voisin April 8, 2012 at 9:04 am

I can’t see why not. Give it a try!


62 Annemarie April 8, 2012 at 7:53 pm

Thanks so much for your quick response! I made the recipe as muffins for Easter brunch and everyone loved them. My boyfriend had 3!


63 Esther J May 11, 2012 at 4:21 pm

This is delicious, Susan! And I love the texture.

I made it today Friday afternoon for Saturday and Sunday mornings (trying to keep my sweets for special occasions). Big mistake – I just had a chunk with tea (just to taste ;D) and am eyeing it as I type for another chunk, er, slice.

I sub’d blackberries for the blueberries as that’s what I had on hand and it’s still very yummy!

I’m deeply concerned about how much will make it through to tomorrow, never mind the rest of Mother’s Day weekend. ;D

Thanks and hope you have a love-filled Mother’s Day!


64 Krista English July 7, 2012 at 2:37 pm

I made this cake this morning for breakfast. My 2 boys and husband scarfed it down in one sitting so it was good definitely. I think I needed to bake it a wee bit longer b/c it was a little on the doughy side for me. I used date sugar and xylitol as my sugar which is not my favorite, but it’s what I had and it did the job. I used flaxseed and water for the egg substitute. I added some walnuts and 1 T canola oil. The walnuts were a great addition. The canola oil, not sure it added to the goodness so I’d leave it out next time. Thanks for the recipes! I look forward to trying more!


65 Jamie July 10, 2012 at 7:00 pm

I thought this was GREAT! I did make some changes because I’m trying to be all sugar free besides fruit. Instead of sugar, I added 1/2 of my “date paste” (puréed dates soaked in water). I used a whole egg (since I’m not a vegan) and omitted the water. Topped with some cinnamon and baked in individual little custard dishes. They freeze great and I have been taking one a day for a snack! Thank you so much for this recipe!!


66 April Schreifels August 5, 2012 at 7:42 pm

I know this vegan, however if I chose to use egg how many eggs would I need? I am not vegan I just follow a diet that doesn’t include meat very often thanks for the recipes!!


67 Sandra Werner May 4, 2013 at 1:00 pm

I just want to say I would love to see some recipes that are for people with allergies to cinnamon. Mace is a substitute but changes the taste dramatically and not always favorable.


68 Kath (My Funny Little Life) July 7, 2013 at 12:53 pm

I made an adaptation of this today because I had to bake a cake for a birthday and the recipe was easy to convert to gluten-free and low in fructose. It turned out so well and tasted so good! This was the first time I’ve made a gluten-free cake, and I’m very happy there are a few leftovers! 🙂


69 Cathy October 8, 2013 at 7:23 pm

This sounds amazing! My daughter needs gluten free, which is new since this past summer. Suggestions for making this GF?


70 Susan Voisin October 8, 2013 at 8:28 pm

You should be able to substitute a gluten-free flour blend for the flour. You can buy one (find one that doesn’t have baking soda or powder added) or do a search to find a recipe to make your own. Gluten-free flours work best when several are blended because they have different properties, but I’m not an accomplished gluten-free baker, so I don’t have a recipe of my own to recommend.


71 Fran March 26, 2014 at 9:54 am

Hi Susan,
I tried making this today. Was looking for recipes using flours other than wheat and landed up on your page. The cake looks wonderful, even when cut and tastes good but unfortunately has a gooey feel. Is it supposed to be like that? I used flaxseed instead of Ener- G Egg Replacer. I ‘ve never used flaxseed as a substitute for egg before so I don’t know what to expect.

A tip for those who ended up with a purple cake – mine didn’t! I used fresh berries and used a knife to chop them coarsely – each berry into 4-6 pieces. I added the water to the flour and mixed, adding the berries last. Could that be the reason for the gooey texture??



72 Susan Voisin March 26, 2014 at 10:03 am

Fran, I suspect the flaxseed is the culprit. It doesn’t contain any leaveners like Ener-G, so instead of helping the cake rise, it thickens and gets gummy. I hope it’s still edible, though!


73 Fran March 26, 2014 at 2:28 pm

Thanks for your repsonse. It’s still edible. Have to try it again as it tastes pretty good. 🙂


74 Hadas November 3, 2015 at 7:40 pm

Thanks for another fantastic recipe! I used ground flax in place of the egg replacer and didn’t run into any problems. The cake came out so moist and flavorful and the crunchy topping is perfect.


75 Cheryl Schistad January 10, 2016 at 8:43 am

I want to send riffs link to a friend bit cannot figure out how to do that, Even from the desktop version… Help!


76 Susan Voisin January 10, 2016 at 9:43 am

I’m not sure what the problem is, but the link to this post is Hope that helps!


77 Cheryl Schistad January 10, 2016 at 11:16 am

I figured it out thanks!


78 Cheryl Schistad January 10, 2016 at 11:22 am

Susan, this is superb! I modified a bit, used 1T ground flax in with the oats I ground up, put the cup of blueberries in the dry ingredients while frozen, and the 1/4 cup in the blender, used one 🍌 instead of applesauce, used almond flavor instead of vanilla. Made a double batch the cake is just like cake, very fluffy and not too sweet. Thank you!


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