Looking to savor the essence of summer? Look no further than my Vegan Blueberry Cake! Bursting with the delectable flavors of blueberry, lemon, and vanilla, this cake is the ultimate treat for the season. With a straightforward preparation process, you can effortlessly impress your guests with this delightful dessert. Get ready to indulge in a slice of pure summer bliss!
What's a Vegan Blueberry Summer Cake?
A vegan blueberry summer cake is a delicious cake baked in a bundt cake tin. It's filled with summer flavors (blueberries, vanilla and lemon). It's very easy to make and it tastes just like summer.
VEGAN BLUEBERRY SUMMER CAKE
INGREDIENTS
Cake
200 ml vegetable oil (neutral)
180 ml plant milk
2 tbsp vanilla extract
Juice from 1 lemon juice
4 flax eggs (or use 2 tbsp Orgran, according to instructions)
300 g plain flour
150 g white sugar
2 tsp baking powder
1 tsp baking soda
100 g blueberries (coated in flour: it will prevent them from sinking to the bottom of the cake)
5 tbsp of oil (for the cake tin)
Topping
1 cup icing sugar
2 tbsp cold water
a few drops of blueberry essence
INSTRUCTIONS
1. Pre-heat oven to 180°C.
2. Add all the wet ingredients to a large bowl (oil, milk, vanilla, lemon juice and flax eggs, mix well.
3. Then add all the dry ingredients (flour, sugar, baking powder and baking soda) and mix well.
4. Add the batter to a greased bundt cake tin (I used this) and tap it a few times to get rid of any air bubbles. Bake for 25-35 minutes at 180°C.
5. Leave the cake to rest.
6. Add frosting by adding icing sugar, blueberry essence and water to a bowl, mix well. Add the frosting on top of the cake followed by blueberries and some (optional) mint leaves.
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