Vegan Blueberry Cake
Author:Quick and easy Vegan Blueberry Cake made in one bowl with just 8 ingredients. With a golden crust and soft, fluffy, blueberry-packed sponge, it's perfect for all occasions.
Ingredients
- 2½ cups (312 grams) all purpose flour , (plain flour in the UK). Use Bob's Red Mill Gluten-Free 1 for 1 Baking Flour for GF.
- 1 cup (200 grams) white or cane sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1¼ cup (300 ml) plant milk , unsweetened & unflavoured
- ½ cup (120 mls) oil , a neutral one such as light olive, refined avocado, vegetable, sunflower or canola
- 1 tablespoon + 1 teaspoon (20 ml) vanilla extract
- 2 cup (250 grams) fresh or frozen blueberries , divided, if using frozen don’t defrost them
- OPTIONAL 1 tablespoon coarse sugar for the top
For the optional glaze
- ¾ cup (95 grams) powdered sugar
- 2 to 4 tablespoons plant milk , the amount needed will vary. See directions.
INSTRUCTIONS
- Preheat oven to 375 °F (190 °C) and grease the line the bottom of a 9 x 5-inch loaf pan or a 9-inch round cake pan.
- To a large mixing bowl add the flour, sugar, baking powder and salt. Whisk them together to combine well.
- Make a well in the centre of the dry ingredients and add the milk, oil and vanilla. Mix gently until everything is combined to form a thick batter. Don't over mix.
- Add ⅔ of the blueberries to the batter. Fold them through gently then spoon the batter into the prepared pan and level the top with a spatula.
- Add the remaining blueberries to the top and scatter with a generous amount of coarse sugar. This sugar is optional but gives the cake a gorgeously crunchy top!
- Place on the middle shelf of the oven and bake for 75 to 80 minutes if in a loaf pan or 55 to 60 minutes if in a round pan. All ovens vary. Test doneness with a toothpick, skewer or thin knife inserted into the middle of the cake. It will come out clean when the cake is done. Please note that times are for a light coloured pan. If using a dark pan be aware that your cake will be ready a little sooner.
- Leave in the pan for 10 minutes then transfer carefully to a wire cooling rack. Allow to cool completely before glazing or cutting.
For the glaze
- To a small bowl add the powdered sugar. Gradually add the milk a drop at a time, stirring really well between each addition, until a thick but droppable glaze is formed. Drizzle with a spoon all over the top of the cooled cake in a zig zag motion.
NOTES
Storing - Because of all of the moisture from the fruit, this cake has a tendency to get a bit soggy if wrapped in plastic. So, to keep it nice and crusty on the outside, once it's cooled on a wire rack, I like to store it on the wire rack, a cutting board or plate at room temperature with a clean tea towel draped over it. Once cut, store it cut side down on the plate or cutting board, or wrap it tightly in parchment paper so that it can breath.
Freezing - Place completely cooled cake in a freezer bag or container and freeze for up to 3 months. Defrost unwrapped on a wire rack.
NUTRITION
Calories: 371kcal | Carbohydrates: 60g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 131mg | Potassium: 218mg | Fiber: 2g | Sugar: 33g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg
