Simple, moist, vegan blueberry pie / blueberry cake. Made with only a few ingredients, fluffy, moist and pleasantly sweet. Refined with lemon zest and bourbon vanilla, this cake should not be missing at any coffee party.
Preheat oven to 175 degrees and fill a king cake pan (loaf pan) with some Grease oil and dust with flour (optional). Alternatively, like me, work with baking paper and line the mold with it. Trim off any overhanging ends, otherwise they may overlap the baking pan in the oven and interfere with the baking process.
FOR THE CAKE., almond milk, lemon juice, baking soda and oil in a large baking bowl and stir gently. The liquid should now begin to foam slightly.
180 ml Almond milk or another vegetable milk, 45 ml Lemon juice, ½ tbspn Baking soda, 45 ml Frying and baking oil
Add coconut yogurt, spelt flour (feel free to sift into the bowl), baking powder, raw cane sugar, lemon zest, bourbon vanilla, and sea salt and mix well once until everything is combined into a uniform dough. Be careful not to stir too long, otherwise the effect of the natron may be lost.
½ tbspn Baking soda, 125 ml Coconut yogurt, 250 g Spelt flour, 1 ½ tbspn Baking powder, 130 g Raw cane sugar, 12 g Lemon peel, ¼ tbspn Bourbon vanilla, ½ tbspn Sea salt
ALTERNATIVE: Place all ingredients in order in a high-powered blender (e.g. Blendtec) and process with the dough program to a homogeneous dough.
The dough should be neither too solid nor too liquid and should be easy to pour into the baking pan. If too firm, a little more Almond milkIf too liquid, add a little more flour.
As a last step, fold in the blueberries, pour the batter into the baking dish and put it in the oven.
100 g Organic blueberries
Bake for 55 minutes and test with a wooden stick if the cake is done. When the wooden stick comes out clean, then the cake is ready. Turn off oven and remove cake. Allow to cool completely (preferably one hour).
Slice cooled cake and enjoy!
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks.