Blueberry Cake
A scrumptious vanilla cake with fresh blueberries. This gluten-free vegan cake is oil-free and refined sugar-free, and has the loveliest crumb and texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9 slices
- Category: Cake
- Method: Baked
- Cuisine: Vegan
- Diet: Gluten Free
Ingredients
Liquid Cake:
- ¼ cup unsweetened vanilla almond milk
- 1 tbsp apple cider vinegar
- 1 cup maple syrup
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
Dry Cake:
- ¾ cup white rice flour
- ½ cup tapioca starch
- 6 tbsp sweet sticky rice flour/glutinous rice flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1/4 tsp salt
"Butter" Mixture:
- ½ cup cashew butter
- ½ cup boiling water
Fold-Ins
- 1 1/2 cups fresh blueberries
Instructions
- Pre-heat the oven to 350F. Oil an 8x8 square cake pan. Set aside.
- In a small bowl combine the plant milk with vinegar and set aside, allowing it to curdle a little while working on next step.
- Combine all dry ingredients in a large mixing bow. Add in all liquid cake ingredients, including the almond vinegar mixture, and mix everything thoroughly to combine.
- In a separate bowl combine the cashew butter with the boiled water and stir to thin out and dissolve the cashew butter. Add this to the cake batter and mix everything to combine.
- Fold in the fresh blueberries.
- Pour the batter into prepared cake pan.
- Bake in a preheated oven for approximately 45 mins (until the top is nicely golden and a skewer inserted in the center of the cake comes out completely dry). Remove from oven and cool on a cooling rack. Enjoy!
Notes
Store leftovers in the fridge. This cake freezes relatively well, though best served fresh for an occasion.
Find it online: https://www.unconventionalbaker.com/blueberry-cake/