Vegan blueberry cake
Autumn has arrived and with it my craving for food that pampers you during the cold days. And that's why I present you my faithful companion for this autumn-winter: the vegan blueberry cake! It's a kind of fluffy, irresistible plumcake that will make you and all the people you give it to fall in love with it. If you are in the mood to make cakes and other tasty vegan desserts, also try my Recipe for vegan and fluffy banana bread or my vegan french toast.
Why you will love this vegan blueberry cake
- Only 1 bowl: When you can avoid washing an extra plate or bowl, I am always happy. For this cake you will only need one large bowl.
- You can use frozen blueberries: If it is not blueberry season, you can also buy frozen blueberries from the supermarket.
- Very quick: In just 5 minutes your vegan cake will be rising in the oven.
- Versatile: You can use this recipe with other fruits such as apples, chocolate. Or you can use this impact to make vegan blueberry muffins.
Here are all the ingredients you'll need
Naturally, our blueberry cake is without butter and eggs. You will only need six ingredients:
- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 cup room temperature water
- 1.41 oz seeds oil (sunflower, peanut, ...)
- 1/3 cup frozen blueberries
- 1/5 cup cane sugar
More desserts with blueberries that will blow your mind
Blueberries are such a hit! If you also love blueberries in dessert recipes, you've come to the right place. Here are some recipes you can find on my blog that contain this magical blue ingredient:
Vegan cake with frozen blueberries
As you may have noticed in the previous photos I used frozen blueberries for this cake. However, if you have fresh blueberries don't hesitate to use them in your cake, you will get a great result. In this case, however, there is a risk that during baking the fresh blueberries will settle to the bottom of the cake.
One trick is to sprinkle the fresh blueberries with plain flour to prevent the blueberries from all concentrating at the bottom.
I'm sure your blueberry pie will be delicious, too. Have fun in the kitchen!
Blueberry Cake
Ingredients
- 220 g all purpose flour 0 o 00
- 2 tsp Baking powder
- 125 ml water at room temperature
- 40 ml seeds oil (sunflower, peanut, ...)
- 70 g blueberries frozen or fresh
- 50 g brown sugar
For the surface
- 1 Tbsp brown sugar
- 1 Tbsp Almond granules (optional)
Instructions
- Turn on the oven at 180°C static function top and bottom.
- In a bowl put all the dry ingredients (flour, sugar, baking powder) and mix with a kitchen whisk.
- Add the water and oil and mix until you have a well-blended mixture.
- Take a rectangular baking pan (30x10cm) and butter it with vegan butter and then flour it with a dusting of flour.
- Add the blueberries to the dough and then pour the dough into the baking dish.
For the surface
- Sprinkle the surface with a spoonful of brown sugar and almond granules.
- Bake the cake and let it bake for at least 45-50 minutes. Remember to do the toothpick test to make sure the cake is cooked: Insert a toothpick into the cake; the cake will be ready if it is dry when you take it out.
I so hope you enjoyed this recipe and felt pamperedə by the sweetness of this eggless cake.
