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

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