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Easy vegan blueberry cake
And with most of my recipes you can get literally all ingredients in your local supermarket!
I also made this cae when my mum came to visit. I didn't have time because I was frantically cleaning my flat (as you do as a good son when your mum comes over hehe). So I needed a recipe that was super quick to make while also being up to scratch to my mum's expectations. Not that she would judge me, but I was so excited to see her after such a long time (she lives in Austria, the land of cakes) and I really wanted to impress her. And she really loved it! We had it for breakfast every day and she even asked for the recipe. So I'm very proud of this recipe and how well the flavours turned out. You should deffo give this a try, literally anyone can make this cake.
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I have made this cake a few times now, especially for when I expect visitors and don't have a lot of time to prepare. It's so quick to make you wouldn't believe it. You can even prepare it in the morning, then have a shower and by the time you are ready the cake is baked!
I love the richness of the blueberries mixed in with a fluffy and moist dough. Utterly delicious!
My cake goes really well with cae or tea! You don't need any cream as it's moist already. I also made sure it has the perfect ration of sugar so the sweetness doesn't overpower the blueberry flavour.
My mouth is watering seeing this picture again. I can't wait to bake another one soon! I even bring this one to meetings in our office because it's so quick and easy to make.
INGREDIENTS BLUEBERRY CAKE:
- 200g self-raising flour
- 110g brown sugar
- 1 tsp baking powder
- 150ml dairy-free milk
- 75ml sunflower oil
- 2 tsp vanilla essence
- 1 tbsp apple cider vinegar
- 200G blueberries
- Vegan butter to grease the baking tin
- Baking paper
- Icing sugar
Preheat your oven to 180C (360F).
Mix together all dry ingredients in a large bowl. Make sure that there are no lumps. If you don't have self-raising flour then just use normal flour and add 2 tsp baking powder instead of just 1.
The mix together all wet ingredients in a separate bowl.
Combine the dry and wet ingredients and mix well until you get a smooth batter (with no lumps).
Then carefully fold in the blueberries.
Line a baking tin with baking paper and grease the sides with vegan butter.
Pour the batter into the baking tin and even it out with a spatula.
Bake for 35 min.
Take out of the oven and let cool down thoroughly. Then sprinkle icing sugar on top.
Done! That was it! Cut yourself a nice slice and enjoy!
I achieved the best results with soy or oat milk, but any milk that's similar to cow's milk in terms of consistency will work. I recently used a super cheap almond milk that was almost a bit transparent and that didn't work well at all (the first batch was still liquid after 35 min in the oven). The dough was too runny and I had to add extra flour (50g) to it.
It's best to use fresh blueberries (and make sure they are well drained). If you use frozen ones there is a danger of the dough baking to slowly around the blueberries and them sinking to the ground. If you only have frozen ones at home, add a little bit more flour to the dough (e.g. 25g more) to thicken the consistency of the dough a bit. This way the blueberries should stay evenly distributed within the cake.
And if you like purple food then also check out my beetroot pancakes with artichokes, rocket and tahini sauce here.
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