<data:blog.pageTitle/>

This Page

has moved to a new address:

http://atravellingcook.com

Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service
A Travelling Cook: Vegan blueberry cake

Vegan blueberry cake

          


I was lucky to find a big tub of blueberries this week. I love blueberries and I remember when they were $12AUD for 300grams. So of course, I bought them. I have been making cocktails with them, sprinkling them on my cereal, nibbling them by the handful. I had some leftover so I decided to make a cake. I wanted to try making a vegan cake without using the usual egg replacer variations (chickpea flour, faux egg, mashed banana etc) so I can up with this recipe. It's not as sweet as I originally intended, a little bit more like a muffin perhaps, so i have adjusted the measurements slightly to reflect this. Next time I will also try an extra half cup of milk. It's lovely and moist and it's a really easy cake, goes great with a big cup of tea! 

                   

Ingredients
Instructions
  1. Preheat your oven to 175 C.
  2. Dust blueberries with 2 tablespoons of the flour and set aside. The flour will help them stay float in the cake rather than sink to the bottom. 
  3. Mix flour, sugar (if using), cinnamon and baking powder. Add agave (if using) milk and vanilla. 
  4. Mix gently until combined.
  5. Fold in berries
  6. Transfer into an oiled or lined baking pan. Bake until cake springs back when touched, or when a toothpick inserted in cake comes out clean.
  7. Dust with icing sugar if desired and serve






Labels: , ,

A Travelling Cook: Vegan blueberry cake

Friday, August 29, 2014

Vegan blueberry cake

          


I was lucky to find a big tub of blueberries this week. I love blueberries and I remember when they were $12AUD for 300grams. So of course, I bought them. I have been making cocktails with them, sprinkling them on my cereal, nibbling them by the handful. I had some leftover so I decided to make a cake. I wanted to try making a vegan cake without using the usual egg replacer variations (chickpea flour, faux egg, mashed banana etc) so I can up with this recipe. It's not as sweet as I originally intended, a little bit more like a muffin perhaps, so i have adjusted the measurements slightly to reflect this. Next time I will also try an extra half cup of milk. It's lovely and moist and it's a really easy cake, goes great with a big cup of tea! 

                   

Ingredients
  • 3 cups flour
  • 1 cup agave nectar (or 1 1/4 cup sugar)
  • 2 tsp baking powder
  • 130 g butter or 1 cup oil
  • 1 tsp vanilla powder/essence
  • 1 teaspoon cinnamon
  • 1 1/2 – 2 cups milk 
  • 1 cup blueberries
Instructions
  1. Preheat your oven to 175 C.
  2. Dust blueberries with 2 tablespoons of the flour and set aside. The flour will help them stay float in the cake rather than sink to the bottom. 
  3. Mix flour, sugar (if using), cinnamon and baking powder. Add agave (if using) milk and vanilla. 
  4. Mix gently until combined.
  5. Fold in berries
  6. Transfer into an oiled or lined baking pan. Bake until cake springs back when touched, or when a toothpick inserted in cake comes out clean.
  7. Dust with icing sugar if desired and serve






Labels: , ,

3 Comments:

At August 29, 2014 at 3:48 PM , Blogger Johanna GGG said...

mmm blueberry cake sounds delicious - and lots of blueberries is a treat - strawberries have been really cheap here lately but seem to up in price a bit today - I have been making chia seed jam - would be great with blueberries.

 
At August 29, 2014 at 4:08 PM , Blogger Cate Lawrence said...

ha ha I bought chia seed yesterday only to discover it was linseed. Oops. I'd spent so long translating all the different flours and grains my brain got a bit fried!

 
At September 6, 2014 at 8:12 AM , Blogger Mihl said...

That is such a wonderfully simple recipe! I love blueberries, too and I am sad the season will be over soon.

 

Post a Comment

Subscribe to Post Comments [Atom]

<< Home