Moist Vegan Blueberry Sponge Cake
Ingredients
- 120 grams of vegan butter
- 2 teaspoons of vanilla essence
- 1 cup of maple syrup
- 2 egg replacement (I use Organ)
- 2 cups of self raising flour
- 2/3 cup of almond milk or milk of choice
- 1/2 cup of blueberries
Preparation
Cream butter, maple syrup and vanilla essence until light and fluffy.
Then add replacement eggs and beat until pale in colour.
Add the flour and combine well then fold in the blueberries.
Preheat oven to 180°C for 10 minutes
Line a 20 cm round tin and place the batter.
Cook for 35 minutes or until cake is cooked.
