Vegan Blueberry Cake with Bilberry Icing

Vegan Blueberry Cake with Bilberry Icing
8
Vegan, Vegetarian, Dairy Free
STORAGE
Store in an airtight container at room temperature. Eat within 2 days.

This easy to make vegan blueberry cake looks impressive and is soft & fluffy. With a delectable bilberry water icing, this cake is bursting with juicy colour and flavour.


Ingredients
Equipment
  • 1 x deep-sided 8-inch springform cake tin
Method

Print

  1. Begin by making the buttermilk - put the milk and lemon juice into a small bowl, stir and leave for 5-10 minutes to curdle (some milk curdles more obviously than others)
  2. Meanwhile, reheat the oven to 180C / 350F / GM4 and grease and line a deep-sided 8-inch springform cake tin with baking parchment
  3. Take 1 tsp of flour and toss the dried blueberries in it and set aside
  4. Pour the rest of the flour into a medium-sized mixing bowl along with the baking powder, baking soda, salt and sugar and whisk together briefly
  5. When the buttermilk has curdled, stir in the oil and almond extract
  6. Pour the wet ingredients into the dry and whisk for around 1 minute until the batter is just smooth
  7. Pour half of the batter into the prepared tin and sprinkle half of the blueberries and half the bilberry powder over the batter
  8. Drizzle 3 tbsp of the remaining batter over the cake (it won't cover it entirely). Add the remaining blueberries and bilberry powder
  9. Spoon the remaining batter over the top and use the back of a teaspoon to ensure that all the blueberries are covered
  10. Bake for 35-40 minutes until the cake is well risen, golden and a cocktail pick inserted into the centre comes out clean
  11. Let the cake cool completely in the tin before removing from the tin - the sponge is quite delicate so remove the parchment carefully
  12. Put the icing sugar and bilberry powder into a small mixing bowl and add just enough water to form a soft icing that drips from the knife easily
  13. Check the colour of the icing, add a little more bilberry powder if you want to deepen the colour
  14. When ready, drizzle the icing over the top of the cake, then top with dried blueberries and almond slices
  15. Allow to set for at least 30 minutes before serving
  16. Store for 48 hours in an airtight container at room temperature

Notes

  • Almond or oat milk both work well, but avoid coconut
Vegan Blueberry Cake with Packet Vegan Blueberry Cake Slice on Plate Vegan Blueberry Cake no Icing Fruit Powder and Berry Packets and Contents

Click to enlarge

23 July 2020 - 11:46am