Vegan Breakfast Fruit Cake

I woke up early on Saturday to a gray and quiet morning. Even though I had a large to-do list, I thought starting the day with this pretty cake would provide proper sustenance as  I attacked my list. I also happened to go stone fruit crazy the night before and knew it would have to factor into my weekend baking. All of the blogging and tweeting about the dwindling supply of peaches and plums really got to me, you know?

Our Whole Foods has local red velvet apricots that I just cannot get over. They are my new fruit crush and I hope to seek them out every year. They look like a little plum, but their skin has a touch of fuzz. The orange flesh is sweet and covered in tart red skin. I mixed slices of my new favorite fruit with red plums and if they weren’t already the prettiest thing I’d ever seen, a warm fig jam glaze gave the pretty slices a glow.

I started the day with a square of this, my first vegan cake and I am glad I made it. It’s hard to top butter and sugar, but the cake reminded me a little of banana bread, but much less sweet. The sweetness comes from the glazed fruit on top. I think I might try adding a small dice of fruit to the batter, too, next time. I had a few good reasons to make this cake and maybe now, you have a few of your own.

Vegan Breakfast Fruit Cake

Adapted from Anecdotes and Apple Cores

2 C. white whole-wheat flour

4 t. baking powder

1 t. kosher salt

1 t. cinnamon

2 T. ground flaxseed

6 T. water

2/3 C. almond milk

1/3 C. honey (or agave nectar)

1/4 C. vegetable oil

1 large red plum, cut into thin slices

1 small red velvet apricot, cut into thin slices (or your favorite fruit)

1/4 C. fig jam (warmed)

1. Preheat oven to 425 degrees F. Grease an 8×8 baking pan.

2. In a small bowl, combine the ground flaxseed and water. Refrigerate mixture for 15 minutes or up to an hour until thickened.

3. In a large bowl combine flour, baking powder, salt and cinnamon. Whisk to combine. Add soy milk, nectar oil and flax seed mixture. Fold gently with a spatula until just combined.

4. Using a spatula, scrape the batter into the prepared pan. Arrange fruit slices over the cake in a pretty pattern. Bake in a preheated oven for 13-17 minutes or until toothpick inserted in the center comes out clean. Do not overbake! During the last few minutes of baking, warm the jam in a small saucepan over low heat.

5. While cake is still warm, brush the warm jam over the top of the cake with a pastry brush. Allow cake to cool to room temperature before serving. Cake will keep for 2 or 3 days. Store in a reusable container with lid to keep from drying out.

10 Notes Leave a Note

  1. I have never even seen a red velvet apricot…sounds so pretty! I totally wish there were a Whole Foods closer to Lansing. The cake looks great and sounds perfect for breakfast, especially since it is less sweet.

    • Cindy+Nancy+Kasey – Thank you, ladies! I only have two red velvet apricots left and I’m plotting a trip back to get more. They are the cutest little apricot/plum mix.

  2. Red Velvet Apricots, eh? I didn’t see any at the Troy Whole Foods. Have to look again this week. Looks luscious!!

    • Try a farmers market, I live in Bucks County, PA and there are a few great choices for fresh fruit and vegetables. The place I like the most is Tanner Family Market, they have their own dairy farm and the freshest milk and homemade ice cream. There produce is fresh and much cheaper then super markets. The red apricots this year are very juicy and sweet, though they only last in stores for a few weeks, so look and get them while they last.

  3. Red velvet apricots? I have never heard of such a thing! I wonder if my Whole Foods would have it. Hmmm…Looks like a delicious way to start the morning!

    • Megan – Thanks! I’ve been dreaming about adding smashed banana to the cake to make it really banana bread-like. Heck yeah.

      Genevieve – Thank you! I say a big YES to pumpkin butter with these! Genius.

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