Vegan Monday. Time to shake off all that yummy but bad-for-you food you indulged in this past weekend. I am starting the new week with a delicious and healthy Vegan Chocolate Chip Breakfast Cake. I started with the idea to make a homemade Vegan scone but it came out more cake-like so I just changed the name of the recipe from “scone” to “cake”. I’m not giving up on perfecting the Vegan scone at home, but both Chad and I ended up really like this a lot, so I decided to keep the recipe as is.
So many variations can be made here. You can substitute blueberries or raspberries, add pecans or walnuts, maybe add some vanilla protein powder or flax seed for an extra healthy boost. The cake is also very dry like a scone should be. Perfect for dipping into a nice cold glass of almond milk!
We didn’t get too fancy this time, I just served the pie with a few fresh blueberries. If I had a carton of frozen Vanilla yogurt, I would have topped each slice with a scoop. We eat yogurt for breakfast all the time so why can’t we eat it frozen in the morning too?
What are you serving up this Vegan/Meatless Monday?