Healthy Keto Blueberry Breakfast Cake (Vegan, Paleo)

A Healthy Keto Blueberry Breakfast Cake topped with a protein-rich frosting! Made with coconut flour and almond flour, it’s moist, fluffy and bursting with fresh blueberries. It also comes with a flourless, eggless and vegan option! Paleo, Low Carb. 

A slice of blueberry breakfast cake loaded with blueberries and topped with a thick, protein-rich frosting.

Healthy Blueberry Breakfast Cake

Growing up, one of my mum’s most made recipes was a healthy flourless Breakfast Cake.

Her blueberry loaf was different to most sweet breakfast cakes out there- She’d bake it in two layers; the bottom layer would be mostly blueberries with the upper layer being mostly ‘cake.’

Not only was it packed with protein, it didn’t taste the least bit healthy! 

HEALTHY BLUEBERRY CAKE

As with many things in life, the price of blueberries increased and mum stopped making it. That, or she was sick of me playing with my food and consistently polishing off the family tub of vanilla ice cream….on my own. 

My goal has been to attempt my mum’s famous breakfast cake, but there was a need for two pints- I was going to make one version completely eggless (vegan) and flourless.

The second would be 100% keto and paleo!

LOW CARB BLUEBERRY CAKE

It’s no secret that I’m a fan of healthy paleo and keto breakfasts, especially if they aren’t solely eggs. This breakfast cake fits the bill- It’s like dessert for breakfast and packed with protein. 

It’s also perfect for meal prepping, is freezer-friendly and is quick and easy to whip up.

Texture wise, it’s fluffy and moist on the inside (thanks to the blanched almond flour, coconut flour, and eggs), yet tender on the outside. It’s bursting with fresh blueberries too. 

It’s also naturally sweetened, thanks to the combination of unsweetened applesauce and monk fruit sweetened maple syrup. 

This maple syrup alternative is keto friendly, sugar free and super low carb. If you simply want this cake to be paleo and gluten-free, you are welcome to use pure maple syrup or agave nectar

HOW TO MAKE THIS CAKE EGGLESS AND VEGAN

To keep this blueberry breakfast cake eggless, vegan and flourless, you’ll make some swaps listed in the recipe card below.

The main two changes are that you’ll be using ground rolled oats and replacing the egg with a flax egg. 

FRESH BLUEBERRIES OR FROZEN BLUEBERRIES

I prefer using fresh blueberries, as they don’t ‘bleed’ into the cake batter as much as frozen blueberries do. However, you can use frozen blueberries if that is all you have on hand!

To use frozen blueberries, ensure they have thawed completely. Simply pat them dry before adding to the batter and you’ll be fine!

HEALTHY FROSTING RECIPES

While this healthy blueberry breakfast cake tastes delicious on its own, it tastes even better with a thick layer of frosting!

Healthy Cream Cheese Frosting-

  1. Soften 1 package (250 grams/8 ounces) of cream cheese of choice (dairy free or full-fat).
  2. In a large mixing bowl, add softened cream cheese with 3 tablespoons of sticky sweetener of choice (I used monk fruit maple syrup) and 1/2 teaspoon of cinnamon. Mix very well- If the batter is too thick, slowly add some milk of choice until thick and creamy.
  3. Spread the cream cheese frosting over the blueberry cake. 

Low Carb Protein Frosting- 

  1. Combine 1-2 scoops of vanilla protein powder, 1/2 teaspoon of cinnamon and 1/4 cup of your favorite granulated sweetener in a large mixing bowl. Mix well. 
  2. Add 1 cup of yogurt of choice (I used coconut) and a 1/4 teaspoon of vanilla extract and mix until fully incorporated- The batter should be incredibly thick. 
  3. Spread on top of your cooled blueberry cake. 

A piece of healthy flourless blueberry breakfast cake with an interior shot bursting with blueberries and topped with a vanilla cream frosting

Other ketogenic sweet breakfast recipe ideas-

WATCH HOW TO MAKE THE VEGAN VERSION BELOW!

 

A thick slice of flourless keto blueberry breakfast cake topped with a thick vanilla frosting, which is healthy!

Healthy Keto Blueberry Breakfast Cake (Vegan, Paleo)

PIN THIS RECIPE
A delicious quick and easy breakfast cake recipe loaded with blueberries and packed with protein! Perfect for meal prep, it's paleo and keto friendly, and with a vegan and flourless option!
Print Recipe
CourseBreakfast
CuisineAmerican
Keywordblueberry, breakfast cake, eggless, keto, paleo
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings12 Pieces
Calories135kcal
AuthorArman

Ingredients

Original Recipe (Keto, Paleo, Grain-Free)

Vegan Flourless Recipe (Gluten-Free)

Instructions

For the original recipe

  • Preheat the oven to 350F/175C. Line a square pan or loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. 
  • In a separate bowl, whisk your eggs well. Add your melted coconut oil, unsweetened applesauce and sticky sweetener of choice and mix very well. 
  • Combine your wet ingredients with your dry ingredients and mix very well. Fold through your blueberries.
  • Pour your blueberry breakfast cake batter in the lined pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center. Allow cooling in the pan for 10 minutes, before transferring to a wire rack to cool completely. 
  • Once the cake is cooled, prepare your frosting before topping the cake and cutting into slices. 

For the flourless vegan recipe

  • Combine all ingredients in a high-speed blender and blend until a smooth batter remains. Follow the instructions as above. 

Notes

* I used a monk fruit sweetened maple syrup. Paleo friendly sweeteners include pure maple syrup and agave nectar.
Healthy Keto Blueberry Breakfast Cake (Vegan, Paleo) should be kept refrigerated, for up to 5 days. It's freezer friendly and keeps for up to 2 months. 
To enjoy as breakfast meal prep, freeze individual slices in parchment paper and thaw overnight. 
TRIED THIS RECIPE?Mention @thebigmansworld or tag #thebigmansworld!

Nutrition

Serving: 1Slice | Calories: 135kcal | Carbohydrates: 7g | Protein: 8g | Fat: 11g | Fiber: 4g | Vitamin A: 4% | Vitamin C: 3% | Calcium: 2% | Iron: 4%

A collage of two slices of flourless keto blueberry breakfast cake loaded with blueberries and topped with a white cream frosting

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Categories:

Breakfast cakes and muffins gluten free Healthy Breakfasts Healthy Pies and Cakes keto paleo vegan

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Comments

155 thoughts on “Healthy Keto Blueberry Breakfast Cake (Vegan, Paleo)

  1. My mom used to make banana cake really often when I was growing up. Basically a standard vanilla cake with mashed bananas and chocolate chips and some sort of frosting. She also made blondes a lot but they were always so dry I kind of hated them. No in my wise old age of 24 have I found a good way to make blondes.
    Standard breakfast right now is any version of mug cake I can make in the microwave. I have a Pinterest board of ideas but I use a basic recipe and change up the add ins.
    Have a great weekend Arman 🙂

  2. Wow, I’m always floored at how you make so many delicious allergy friendly options that look EXACTLY like a version that isn’t as allergy friendly. My current standard breakfast is definitely a bowl of yogurt with toppings. Sometimes I have pancakes for the fam or oatmeal. 🙂

  3. Oh my lordy lord lord GIMME! I dont care if your mom is upset with you [sorry, just being honest here] because this recipe is like HEAVEN to me. I love that you kept it split in half like your mom’s original version. What a great ode to her!
    But seriousy…that frosting? Yep, count me in.

  4. Coconut flour is the best Paleo baking flour anyways! I used to LOVE this cinnamon coffee cake from Corner Bakery and this blueberry lemon loaf found in Gelson’s Market! I think the Paleo version of this breakfast cake would taste AWESOME! 😀

  5. Dear Arman’s mum, don’t take it the wrong way but I’m so glad he decided to anger you healthifying your cake because it looks insanely good. Seriously, I haven’t been as enchanted by a cake in a long time. And coconut flour-less, too [as much as I like it this isn’t an ingredient my budget allows too much off]. This cake is going to happen in my kitchen/office soon. Or as soon as I stop being scared of making my own cashew butter.

  6. Pingback: Coffee Talk #3
  7. I think I’ve died and gone to heaven, and I have two loaves of blueberry breakfast cake in my hand. One of yours, one of your mom’s. This should probably be called “Healthy Flourless Blueberry Breakfast Cake for Jess”.

  8. Hi Arman, looks like a delicious recipe, can’t wait to try it! One question though… I see the capital T in a lot of your recipes/ingredient lists and I’m not sure where it stands for (I’m from the Netherlands, maybe we don’t use that type of measurement). In this recipe it’s 1 T baking powder / 6 T nut butter of choice / and so on.. Could you help me out? Thanks in advance! Kind regards, Laura

      1. Thans so much for the quick reply, I’m really excited to have found your blog! Keep it up! Have a nice day, kind regards, Laura

  9. I am vegan and bought a large bag if coconut flour without knowing that you mainly need to use eggs with it 🙁 i have have been using it by replacing 1/4 of the regular flour called in the recipe of my choice and adding the same amount of liquid to balance how much liquid absorbs. I would love to use coconut flour in more recipes, it just doesn’t seem to hold up well without the use of eggs. Will def try the vegan version!!

  10. Wow! Arman, I have never met you, but reading your recipes- I think I love you! Shhhh don’t tell my husband….?. Seriously, you have fab recipes!

  11. Hello, I have just made this cake but have a few questions. Mine did not rise as much as yours (I did the Vegan version) and when I tried to melt my almond butter it just got thicker. I did manage to blend it in though. I just tasted a little corner of this cake (still cooling) it is very good. Can you tell me what needs to be done to make it rise more? It’s only 3/4 of an inch in height. Thank you.

    1. Hi Deanna! No worries at all- Was your almond butter drippy? That’s key in terms of it melting easily- Fresh or homemade almond butter tends to be thicker, but it shouldn’t when melted though!

      To make it rise more, I would recommend baking it on very high heat to start with (450 or so- this causes it to rise pretty fast) then turning it back down after a few minutes 🙂

      1. Thank you for the quick reply. I will try the high heat. I did make my own almond butter (no oil) I tried to microwave it, I will try in a pan next time. It was sticky and drippy prior to heating, I may be able to incorporate it without heating perhaps. This is delicious, No frosting even necessary, nice and moist! Do you think in the vegan version it’s possible to sub some of the sugar with applesauce and have it work?

  12. For the 2 cups of oats ground into flour version, what if I already have a gluten free flour? Would I still use 2 cups of my flour? Or does it need to be a different amount?

      1. Thanks. I made the Paleo version today. Honey instead of Maple Syrup and Coconut Oil instead of Nut Butter. I had to cook it for 40 minutes and could have cooked it another 5 minutes. Anyhow, it is DELICIOUS. Love it! So glad I came across this receipe. Wish the Paleo version didn’t have eggs though. I can’t do the Gluten version because of the oats.

        1. Thanks for this.. I cooked it for the 25-30 and it still wasn’t cooked.. I thought I did something wrong or didn’t add something for the Paleo version

  13. Hi I am new to a lot of the paleo low carb diet. I have diabetes and since I have really been watching what I eat I have lost 26 pounds. But I can’t deny that I miss sweets. I would like to try this recipe and use stevia but not sure how to grind the oats to make the flour do you use a food processor? I am going to try your 3 ingredient brownies today, since I love bananas, almond butter and chocolate I figured it was a win win situation. Thank you and be blessed

  14. Hi Arman! This recipe looks fabulous, I’m ready to try it…like, right now! This may be a silly question, but the Paleo version doesn’t list any milk in the ingredients, is there still 1 cup milk included? It’s in the directions, but I realize that may be referring to the nonPaleo version. Thanks so much!

      1. Thank you so much for a quick and clear reply! I’m excited to make this. My toddler and I just made some of your protein bars and we both loved them. Glad to find recipes the whole family adores 🙂 Your blog is wonderful!

  15. #1 this is not flourless – oat flour is a thing. Whether you grind it yourself or buy it pre-ground, it’s a flour. Can’t call this “flourless.”

    #2 Oats. Aren’t. Paleo. Not even if they’re gluten free. Not even a little bit.

    Please do not label recipes in a misleading way. Super frustrating.

    1. Hi there, sorry you find this misleading- Just to clarify your comments, after speaking to some other food bloggers, a recipe which uses oats ground into flour, I do classify as flourless. I’ve done it with all my recipes and continue to do so 🙂

      Secondly, I am well aware that oats aren’t paleo, hence the tested paleo option listed directly underneath the original option. This recipe has actually been made mostly by the paleo folk, and is well received!

      Have a great day!

  16. This looked so good, I tried to make it and the texture turned out like play dough for some reason. Could you think of why it would do that? Thanks!!

    1. Hi Griffin, I’m sorry that happened- Unfortunately, without being in your kitchen with you, I really don’t know what you would have done for it to result in that- Everyone else who has made it has raved about it and enjoyed the fluffy texture.

  17. Hi! I’m super confused… I couldn’t find any instructions on how to make the frosting??? Or, am I just blind and missing it. I see the ingredients but not the instructions. Can you help? I’ve already baked my loaf. Thanks!!

    1. Hey, so I just took my loaf out of the oven and it didn’t rise at all.. I followed your instructions completely for the vegan loaf. I have absolutely no idea what happened?!? I baked it for almost 45 minutes before the toothpick would even come out clean but it’s still just kind of like compacted mush. It doesn’t look anything like your picture, like a “spongy” cake/bread type consistency. I wish I could include a picture to show you. It doesn’t taste terrible, but I’m not liking the mushy consistency..

        1. Ps, I’m going to give this recipe another try because the first attempt, even though mushy, was absolutely amazing. I can’t imagine how much better it will be if it comes out correctly this time.

  18. Hi. Would love to try the paleo version of this recipe. However, I’m not sure what coconut butter is? Is it the same as coconut oil?

  19. Hi, I was just reading this recipe and I was wondering if I can substitute honey or maple syrup for the coconut sugar in the flourless (oat) version..? Would it be a one to one ratio? Should I decrease any of the other liquids?

  20. Almost couldn’t wait for it to cool! Ah…may…zing! Paleo sweets are not supposed to be so good that you just want to eat the whole pan and not share! ? Took the long way around making homemade applesauce and coconut butter first, and definitely worth the wait! Your mom should be really proud of you, feeding the paleo masses and all! Thank you so much for sharing, Arman! 3 ingredient flatbread is next! God bless you!

    1. Hahaha that’s what I like to hear- Great job on making homemade applesauce and coconut butter!!! I bought the wrong apples (the super tart ones!) which are delicious on their own, but not as good as the others for homemade applesauce!

      Thanks again for your kind words, Kelly! 🙂

  21. I made the breakfast cake into little cupcakes and they’re in the oven right now. The batter tastes amazing, so I have high hopes for this recipe. I halved the sugar, used my own flour blend, and used peanut butter as my nut butter of choice. It’s so difficult to find good egg-free recipes on the web, especially when you are dairy-free and gluten free. Luckily, I’m not vegan, but finding good baking recipes can be a challenge.

  22. Made the following adjustments, as required for our allergies: used real butter, used real egg, used real sugar. The cake didn’t make it to breakfast! My family was behaving like hound dogs halfway through baking. I served with no frosting (again, allergies) but with a scoop of vanilla ice cream. Now I’m having to bake it daily! I’m thinking of changing the blueberries with chocolate-chips (no soy, of course) to see what happens. Thank you for this wonderful recepe.

  23. I made this last night and it was really good. Used frozen raspberries, because that’s what I had. I made the paleo version, with coconut oil and honey. Baked it for 40 minutes. For the frosting, I mixed cream cheese with some honey. It was VERY moist, and well-received. Didn’t taste too coconut-y, like many cakes made with coconut flour. I will be making this again soon. Thank you!

  24. I absolutely LOVED this flourless blueberry breakfast cake! It tastes so amazing. Wasn’t a fan of the icing the protein powder I have just over powered the taste. Thankfully I followed your advice of storing the icing separate so it wasn’t on the cake. The cake was it of this world. I loved have the blueberry surprise on the bottom. Def wanna add more blueberries next time since I only had a 9×9 pan they are a little far apart. I just wanted to drop a line and tell you how much I enjoyed it (and my whole fam too). I just found your website through Pinterest and can’t wait to start trying more recipes out! Thanks again!

  25. Curious if you have the nutritional info for the recipes? Especially the Paleo, and especially the carbs/fats/proteins/calories & etc. Trying to fit this into macros for keto diet. Thanks for any help!

  26. Made this cake and it is really amazing! My kids (at two years old and 1) loved it so much! I used a different recipe for the frosting. I wish it was a bit fluffier, but that is just my preference. Thank you!

  27. Is the paleo options supposed to have dairy-free milk in the main cake part of the recipe? In the directions it says to mix the milk as part of the wet ingredients, but it isn’t listed in the ingredients on the Paleo other than for the frosting. Thanks!

  28. I have been LOVING this recipe! I’ve switched out the fruits and have done strawberry, strawberry rhubarb, blueberry, raspberry, blackberry, and now I have a peach and Apple version in the oven cooking up now. Best. Breakfast (and dessert). Ever! I bake it in bulk and will be taking a few loaves on a Labor Day trip in a few weeks. This recipe is a lifesaver. Thank you!!

  29. I made the vegan version of this and it was horrible! Truly a waste of good ingredients. Very dry and tasteless. Could barely tell it had any blueberries in it. It might taste good with way more blueberries than it calls for. We ended up putting lots more blueberries on top. I won’t make this recipe again.

  30. I am rescinding my previous bad review. You don’t need to print it. I didn’t make the icing for it! Didn’t even notice there was an icing recipe at the bottom. Sorry! It definitely would be better with an icing. Still think it would need more blueberries though.

  31. I love all your creative and tasty recips. Just made the flourless breakfast cake paleo option. Want to check if only half cup coconut flour is required? Mine was very moist and took and extra 10 Minutes to bake. Seemed strange that the vegan option needed 2 cups oat flour but paleo option only needed half coconut flour?

  32. Does the nut butter such as almond butter have a strong taste to in this. I keep trying to eat this instead of peanut butter and I really struggle with texture and taste.

  33. Really liked the recipe, like others, totally would add more blueberries. My one thing with the paleo version is probably cut back on the eggs by 1 or 2. I’m not sure if I didn’t bake it long enough or since coconut flour can be tricky, mine came out a little too wet for my liking. Still liked it and want to make it again!

  34. Tried out the paleo version with replacing some applesauce with buttermilk (anyway, I’m not on a paleo diet) and it’s marvelous. It tastes like light cheese cake. I believe it would have gone to the next level by cooling it in the refrigerator before I ate them all when warm.

  35. Hello. Do you have any idea what I could use instead of the applesauce? I’m low carb (lower carb than unsweetened applesauce). All I could find suggested online were other fruit purees (same sugar problem) or sour cream (sounds awful lol). Do you think I should try the sour cream? Any suggestions would be helpful- even if you haven’t actually made it that way before. Thanks!

      1. That sounds perfect! And who would have thought to sub pumpkin for applesauce, had I not asked? lol I’m making the cake today. I’ll report back with how the pumpkin version turned out. Thanks!

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