Vegan Blueberry Cake
This light and fluffy vegan blueberry cake topped with a crunchy crumble topping is certainly a crowd-pleaser! It’s secretly easy and healthy and can be made gluten-free!
Equipment
- 8-inch cake tin (see notes for different sizes)
Ingredients
For the Crumble Topping
- 80 g Whole Wheat Flour (or gluten-free flour - ¾ cup)
- 1 tbsp Olive Oil
- 2 tbsp Liquid Sweetener
For the Vegan Blueberry Cake
- 2 tbsp Olive Oil
- 125 ml Milk of Choice (½ cup)
- 80 g Liquid Sweetener (¼ cup)
- 1 tsp Vanilla Extract
- Juice & Zest of 1 lemon (1 tbsp)
- 80 g Almond Meal (1 cup)
- 120 g Whole Wheat Flour (or gluten-free flour - 1 cup)
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 100 g Blueberries (1 cup)
Instructions
Make the Crumble Topping:
- With your hands or a spatula - combine the crumble ingredients in a bowl until all the ingredients are evenly distributed the set it aside.
Make the Vegan Blueberry Cake
- Preheat your oven to 180°C / 350°F / 160°C fan and line your cake tin with grease-proof paper or grease well.
- Add your oil, milk, syrup, vanilla, lemon juice and zest to a bowl and whisk to combine. Set aside.
- In a large mixing bowl - add your sifted flour, ground almonds, baking powder, baking soda, and salt and mix until combined.
- Pour in your wet ingredients and mix until almost combined.
- Gently fold in the blueberries.
- Transfer the batter to your cake tin and smooth out the top. Sprinkle the crumble on top, making sure to cover the whole top of the cake.
- Bake for 25-30 minutes - insert a skewer to check the doneness - it should come out with just a few moist crumbs.
- Leave to cool for around 10 minutes, then remove from the cake tin and leave on a wired rack to cool completely before slicing!
- Serve with custard, cream or enjoy as is!
Video
Notes
If you need this cake to be Vegan: remember to use a vegan liquid sweetener such as maple syrup, agave or date syrup and use a dairy-free milk alternative.
If you need this cake to be gluten-free: use a gluten-free flour blend and double check the labels of the rest of the ingredients like baking powder, milk etc. to ensure that they are gluten-free.
MEASUREMENTS:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your eggs will come out perfectly.
MORE INFO:
Read the blog post for a more in-depth explanation of how to make these Chocolate Truffle Easter Eggs and more tips and storage instructions.
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
Vegan Blueberry Cake
Serving Size
1 slice
Amount per Serving
Calories
248
% Daily Value*
Fat
12
g
18
%
Carbohydrates
33.4
g
11
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki