I went blueberry picking with my family this summer and we came home with more blueberries than we knew what to do with! My first order of business was making an easy blueberry cake so we could enjoy the fresh berries right away.
My go-to vegan blueberry cake recipe is this one: it’s moist, decadent and bursting with blueberry flavour. It’s not overly sweet, but it hits the spot on a lazy summer afternoon.
It’s especially good with an espresso!
This recipe doesn’t have any eggs or egg replacer. Instead, the home-made vegan buttermilk combined with the baking powder and cornstarch gives the cake the structure, fluffiness and moistness it needs.
This cake can be made with fresh blueberries (hand-picked Manitoba blueberries are the best!) or frozen blueberries. I like buying the frozen wild blueberries from Superstore. They’re small, packed with flavour and antioxidents.
Vegan Blueberry Cake (easy recipe)
Ingredients
- 1 1/4 cups oat milk
- 1 tsp apple cider vinegar
- 2 cups flour
- 1 cup white sugar
- 1 tbsp corn starch
- 2 tsp baking powder
- pinch of salt
- 1/3 cup neutral oil (olive, avocado, etc.)
- 1 tsp vanilla extract
- 1 1/2 cups blueberries (I use frozen wild blueberries)
Instructions
- In a small bowl, combine the vinegar and the oat milk. Let stand for 5 minutes.
- Preheat the oven to 400 degrees F. Grease an 9×12 baking dish.
- In a large bowl, mix the flour, sugar, cornstarch, baking powder and salt.
- Add the oil and vanilla to the oat milk mixture. Mix well.
- Pour the milk mixture into the dried ingredients. Mix until fully combined. Do not over mix.
- Fold in the blueberries gently so as to not break them.
- Pour the batter into the baking dish. Bake for 22-24 minutes. When the top is golden brown and a toothpick comes out clean, the cake is ready.
- Let cool for 30 minutes before cutting into it.
Notes
