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

COMBINE
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

FOLD in
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
BEAT in
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.

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