Made with almond milk, applesauce and whole grain spelt flour, this is the perfect recipe to start your day with. You won’t have to worry about getting enough protein with this spiced blueberry breakfast cake as each serving provides 10 grams.

Prep Time – 20 minutes
Cook Time – 1 hour
Serves 10


1 cup unsweetened applesauce
¼ cup maple syrup
½ cup coconut sugar
½ cup almond butter or cashew butter
1 cup almond milk
1 ½ tsp. vanilla extract
1 ¾ cups whole-grain spelt flour + 2 Tbsp., divided
½ cup rolled oats
2 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. ground ginger
½ tsp. ground allspice
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. fine sea salt
1 ½ cup fresh or defrosted frozen blueberries
½ cup shelled pistachios, finely chopped


  1. Preheat the oven to 350 F. Line a 9×5 inch loaf pan with parchment paper, letting the paper extend by a few inches to make it easy to remove the cake.
  2. In a medium bowl, whisk together the applesauce, maple syrup, coconut sugar, almond butter, almond milk and vanilla extract until smooth.
  3. In a large bowl, combine 1 ¾ cups of the spelt flour, the rolled oats, cinnamon, baking powder, ginger, nutmeg, allspice, baking soda and salt.
  4. Pour the wet ingredients into the dry, stirring to combine with a wooden spoon until well incorporated.
  5. In a small bowl, combine the blueberries with the remaining 2 Tbsp. spelt flour, tossing to coat (this prevents the blueberries from sinking to the bottom of the cake). Using a rubber spatula, fold the blueberries and chopped pistachios into the cake batter. Pour the batter into the prepared loaf pan.
  6. Bake the loaf until a toothpick inserted into the centre comes out clean, 55 to 60 minutes. Allow to cool in the pan on top of a wire rack, then lift the bread out of the pan using the parchment as handles. Serve warm or at room temperature.

Nutrition facts per serving Calories 371; protein 10 g; fat 12 g; carbs 56 g.

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Photography – Nisha Vora

IMPACT Fall Fitness & Food Issue

Read This Story in Our 2023 Fall Fitness & Food Issue
Featuring this year’s winners of the Amazing Race Canada, Ty Smith and Kat Kastner on our cover. Inside our latest issue, you’ll find all the inspiration you need to carry you through the autumn season. From delicious high-protein recipes and how to resist the crunch of potato chips to running through the high peaks of the Colorado Rockies and the latest in nutrition and fitness, these pages are packed with expert knowledge and advice.