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Vegan Red Lentil Blueberry Bread (GF, Oil-Free)

My vegan red lentil blueberry bread is oil-free, grain-free, gluten-free, and nut-free. Great for breakfast or snacks, It is delicious, as well as quick & easy to make.

overhead shot of blueberry bread made with red lentils

Vegan Oil-Free Breakfast Bread with Blueberries

I loved my 4th grade Sunday school teacher, Dr. Hale. Warm, funny, and witty, he had the perfect knack for teaching Bible stories in a way that was both illuminating and fun for an audience of 10-year-olds. (He was a brilliant History professor at UC Berkeley, too; I learned that much later).

Also, he brought coffee cake.

Every. Single. Sunday.

Not just any coffee cake, either. He greeted us each week with a fruit-loaded, almond icing-drizzled, pure butter puff-pastry coffee cake from the Swedish bakery he passed by on his way to church.

Can there be any question as to why I will forever associate Sundays with fruit coffee cake?

I am not giving it up, either. Lest you think that your coffee cake days are long past, think again, because I have a cinch of a recipe for blueberry breakfast bread that is exactly what your Sunday morning needs.

It is my Vegan Red Lentil Blueberry Bread, made with Red Lentils & Coconut Flour. And blueberries :).

a piece of blueberry lentil bread on a n olive green plate

I used my Red Lentil Sandwich Bread as the starting point for the recipe, and then tweaked it, adding coconut sugar, milk, vanilla and blueberries to create a morning bread treat.

I am calling it “bread” rather than “cake” because it is not too sweet, and can definitely be enjoyed as a snack at any time of the day.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Nut-free
  • High in fiber
  • Easy

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need some water, as well as some optional (but recommended) salt.

How to Make Vegan Red Lentil Blueberry Bread

Note that the complete directions are also in the recipe card below.

Step One: Soak the Lentils

Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 24 hours.

If you prefer, quick-soak the lentils by using boiling water. This method requires less than 30 minutes of soaking.

Step Two: Preheat Oven & Prepare Pan

Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper; spray or grease exposed sides.

Step Three: Blend All Ingredients (Except Blueberries)

Do not drain the lentils.Add the entire contents of the bowl (soaked lentils and remaining water), milk, coconut sugar, and vanilla to a blender.

Blend on HIGH speed until completely smooth (no tiny bumps), stopping once or twice to scrape down the sides of container.

Add the coconut flour, baking powder and salt to the blender; blend until combined, stopping to scrape down once or twice.

Step Four: Add to Prepared Pan

Spoon half of batter in pan and sprinkle with half of blueberries. Repeat with remaining batter and blueberries.

lentil bread batter in a pan with blueberries

Step Five: Bake

Bake in the preheated oven for 25 to 30 minutes or until the bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.

Cool bread in pan on a wire rack for 20 minutes. Use the parchment paper liner to remove the bread from the pan. Cut into squares and serve warm or cool completely.

overhead of vegan blueberry bread squares

Do not be fooled into thinking a 16th of this cake is a measly serving: the bread rises to a significant height, so one square feels generous. Also, like the Red Lentil Sandwich Bread, this bread is very filling and satisfying. Yum!

Bonus: you will have plenty of leftovers for breakfasts this week! The bread travels very well, so you can feel like its still the weekend as you nibble.

Happy baking , everyone!

close up of red lentil bread with blueberries

FAQ

How Should I Store the Bread?

Store the bread in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 3 months.

Can I Use Other Varieties of Lentils?

No, brown, green and black lentils have a a strong flavor that does not work well for this bread. The texture is also much rougher with other varieties of lentils.

Is There a Substitute for Coconut Flour?

No, it must be coconut flour for this particular recipe. I have some other delicious blueberry breads, made with other flours, in the related recipes below.

Yield: 16 pieces

Vegan Red Lentil Blueberry Bread (GF, Oil-free)

overhead shot of blueberry bread made with red lentils

Your newfangled coffee cake: vegan red lentil blueberry bread! Made with red lentils and coconut flour, it is oil-free, grain-free, gluten-free, and nut-free, too. Delicious, as well as quick & easy to make, it is perfect for snacking, too.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 cup (200 g) split red lentils, rinsed and drained
  • 1 cup (237 mL) water
  • 1 and 1/4 cups (296 mL) nondairy milk
  • 1/3 cup (64 g) coconut sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup (37 g) coconut flour (lightly spoon to measure; do not pack)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 and 1/2 cups (22 g) blueberries

Instructions

  1. Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 24 hours (see notes for fast soak in notes bleow).
  2. Preheat oven to 350F. Line a 9-inch baking pan with parchment paper; spray or grease exposed sides.
  3. Do not drain lentils.
  4. Add the entire contents of bowl (soaked lentils and remaining water), milk, sugar, and vanilla to a blender. Blend on HIGH speed until completely smooth (no tiny bumps), stopping once or twice to scrape down the sides of container.
  5. Add the remaining ingredients to the blender; blend until combined, stopping to scrape down once or twice.
  6. Spoon half of batter in pan and sprinkle with half of blueberries; repeat with remaining batter and blueberries,
  7. Bake in the preheated oven for 25 to 30 minutes or until bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.
  8. Cool bread in pan on a wire rack for 20 minutes. Use parchment to remove bread from pan and cool completely, or serve warm. Cut into 16 squares.

Notes

Storage: Store the cooled bread in a covered container at room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 3 months.

Fast soak option: If you like, fast-soak the lentils by using 1 cup (238 mL) boiling water in place of regular water. Soak the lentils for 30 minutes and then proceed as directed with the recipe.

Serving tip: Although the blueberry bread is still delicious when cold, it is most delicious when warmed a little bit. 10-15 seconds in the microwave is perfect.

Tip: Split red lentils have become widely available in recent years. You can find them in most grocery stores, shelved alongside other dry beans and legumes.

Nutrition Information

Yield

16

Serving Size

1 square (1/16 of pan)

Amount Per Serving Calories 88Total Fat 0.8gSaturated Fat 0.18gCholesterol 0mgSodium 147mgCarbohydrates 17.7gFiber 4.8gSugar 6.2gProtein 3.7g

Did you make this recipe?

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Melinda

Tuesday 6th of September 2022

I made this, using a banana instead of the palm sugar. The taste is good, but the texture never firmed up for me! I baked it for the 30 minutes, but it was still super batter-like, so I did another 10 mins, then another 10! The knife was still coming up wet, but I just gave up and took it out of the oven. The next day, the taste is fine but the texture is almost hummus-like - more like a pudding than a cake that you can cut into pieces.

Veronica

Monday 13th of July 2020

I just recently found your site and have already saved so many recipes. Your recipes are great, veggie filled with fun different and healthy types if flour, love it!! 😍 Just a quick question in regard to using the soaking water, is there a specific reason you want to use it - like it has starch that is needed for the recipe or so? I have always read that the soaking water from nuts and legumes should be discarded. Could I use fresh water and maybe add what is missing if not using the soaking water? Thanks for all your great recipes!!!

Camilla

Monday 28th of December 2020

Thank you so much, Veronica, so glad to connect!

Joy

Tuesday 7th of July 2020

Thanks for the great recipe idea. It worked perfect with all purpose flour and regular sugar, I just had to add a bit more to get the batter thick enough. Rather than soaking overnight, I added boiling water to the lentils and let it soak 15 mins. It's a good base for experimenting, like another commenter mentioned cinnamon and ginger. Next time I will try date paste instead of sugar to make it even healthier. Be sure to think of this as a 'bread' and not a 'cake', otherwise you might be tempted to add an icing or powdered sugar glaze, and doesn't that beat the purpose?! ;-)

Camilla

Tuesday 7th of July 2020

Hi Joy, so glad it worked with your smart adaptations! :)

Katrina

Saturday 13th of July 2019

Would this work with split peas? Thanks for any tips 🙂

Camilla

Wednesday 8th of January 2020

Hi Katrina, No, split peas do not work (I have tried them in other breads).

Misty

Thursday 21st of June 2018

I made this bread and it was surprisingly soft! I liked it a lot but I think it could be improved with some added flavor to the batter. It does contain vanilla but maybe cinnamon, nutmeg, almond extract, or lemon zest would be great! I enjoyed this cold from the fridge.

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