Vegan Blueberry Cake with Vanilla Pudding
Ingredients
- 350 g all-purpose flour
- 1 packet baking powder
- 1 packet vanilla pudding powder
- Zest of 1 organic lemon
- 180 g sugar
- 1 pinch salt
- 180 ml neutral vegetable oil (such as rapeseed oil)
- 250 ml soy milk (or oat milk)
- 200 g frozen blueberries (or fresh blueberries)
- Vegan butter (for greasing the pan)
- Powdered sugar (for dusting)
Preparation
Preheat the oven to 180°C conventional or 160°C fan-forced
Grease a 25x11 cm loaf pan and line it with a strip of parchment paper
Mix together the flour, baking powder, and vanilla pudding powder in a bowl
Wash the lemon in hot water, dry it, and finely zest
Add the lemon zest, sugar, and salt to the flour mixture
Add the oil and soy milk and mix with an electric hand mixer until smooth
Gently fold in the frozen blueberries
Pour the batter into the prepared loaf pan
Bake in the lower third of the preheated oven for about 55 minutes
Let the cake cool completely in the pan
Remove the cake from the pan using the parchment paper strip
Dust with powdered sugar and serve
Notes
The cake yields about 16 slices
