Easy Vegan Blueberry Cake
A rich recipe that's quick and delicious, and perfect to share
Ingredients
Dry ingredients:
- 200g self-raising flour
- 110g brown sugar
- 1 tsp baking powder
Wet ingredients:
- 150ml dairy-free milk
- 75ml sunflower oil
- 2 tsp vanilla essence
- 1 tbsp apple cider vinegar
Other ingredients:
- 200G blueberries
- Vegan butter to grease the baking tin
- Baking paper
- Icing sugar
Instructions
- 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!
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To get the best results with soy or oat milk, but any milk that's similar to cow's milk in terms of consistency will work.
Almond milk didn't work so well with this recipe as it makes the dough too runny - if your dough is too runny you might have to add some more flour!
A big thank you for the great vegan recipe Exceedingly Vegan!