Fresh Blueberry Cake
Yummy bursting with fresh blueberries
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- 200g Self-raising Rye Flour
- 80g Dark Brown sugar
- 2 tsp Baking powder
- 150 ml Soya milk / Oat
- 75 ml sunflower oil
- 2 tsp Vanilla essence
- 1 tbsp Apple cider vinegar
- 125g / 200G Fresh Blueberries
Turn your oven on to 180C (360F) to preheat.
Mix all the dried ingredients together in a bowl ensuring there are no lumps.
Separately in a different bowl combine all the wet ingredients together.
I sometimes if I have spare time put the plant based milk and vinegar together first to allow to curdle for 20 minutes then add the oil. But if in a rush it will still turn out great.
Mix the dry and wet ingredients together well until its smooth and lump free cake mix.
Gently fold in the fresh blueberries into the cake mix.
Now get your baking tin ready. Either line your baking tin with baking paper or grease with vegan butter.
Then pour the cake mix into the tin and spread evenly with a spatula.
Bake for 30/35 min in a preheated oven.
Remove from oven and allow to cool down.
Then lightly sprinkle with icing sugar all over the top.
Now enjoy 🙂
I generally use soya milk or oat milk for my cakes but I am sure it will work as well with other plantbase milks