Blueberry Streusel Cake Vegan Gluten Free Recipes
VEGAN BLUEBERRY CAKE
Quick and easy Vegan Blueberry Cake made in 1 bowl with just 8 ingredients. With a golden crust and soft, fluffy, blueberry packed sponge it's perfect for all occasions. Can be made in a loaf pan or round cake pan. Glaze optional but recommended!
Provided by Melanie McDonald
Categories Baked Goods
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 °F (190 °C) and grease the line the bottom of a 9 x 5-inch loaf pan or a 9-inch round cake pan.
- To a large mixing bowl add the flour, sugar, baking powder and salt. Whisk them together to combine well.
- Make a well in the centre of the dry ingredients and add the milk, oil and vanilla. Mix gently until everything is combined to form a thick batter. Don't over mix.
- Add ⅔ of the blueberries to the batter. Fold them through gently then spoon the batter into the prepared pan and level the top with a spatula.
- Add the remaining blueberries to the top and scatter with a generous amount of coarse sugar. This sugar is optional but gives the cake a gorgeously crunchy top!
- Place on the middle shelf of the oven and bake for 75 to 80 minutes if in a loaf pan or 55 to 60 minutes if in a round pan. All ovens vary. Test doneness with a toothpick, skewer or thin knife inserted into the middle of the cake. It will come out clean when the cake is done. Please note that times are for a light coloured pan. If using a dark pan be aware that your cake will be ready a little sooner.
- Leave in the pan for 10 minutes then transfer carefully to a wire cooling rack. Allow to cool completely before glazing or cutting.
Nutrition Facts : Calories 371 kcal, Carbohydrate 60 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Sodium 131 mg, Fiber 2 g, Sugar 33 g, UnsaturatedFat 11 g, ServingSize 1 serving
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