A good berry cake goes incredibly well with cream cheese frosting. The lemon brings a slight sourness to the blueberries, balancing the sweetness in the frosting. A non-vegan would never be able to tell the difference between this cake and one that contains dairy.
LINE AND GREASE
A 6” pan
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon flaxseed powder mixed with 1 tablespoon water
1 tablespoon applesauce
1/2 cup vegetable oil
1/2 cup coconut yoghurt
1 teaspoon vanilla essence
2 tablespoons lemon juice (add more if necessary)
1/3 cup oatmilk if batter seems thick
1/2 cup blueberries rolled in flour
POUR batter into 2 lined and greased 6″cake tins. Distribute 1/2 cup blueberries on top of batter.
BAKE at 320 F/160 C for 20-30 mins, checking if skewer inserted in the middle comes out clean but slightly sticky.
Vegan cream cheese frosting
COMBINE until homogeneous
4 oz cream cheese
113g (1 stick) vegan butter
1 teaspoon vanilla bean paste
2 cups powdered sugar
Continue beating until smooth, adding more if consistency is too runny.
So pretty much the same as the non-vegan version.