Ingredients
Units
Scale
Egg Replacer
- 1 tbsp ground flaxseed
- 2 1/2 tbsp boiling water
Dry Ingredients
- 180 g plain all-purpose flour + extra
- 25 g cornflour or cornstarch
- 160 g white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 160 ml soy milk
- 1 tbsp white vinegar
- 70 ml lemon juice ((can use water))
- 2 1/2 tbs vegetable oil
- 1 tsp vanilla bean paste
- 1 tsp lemon essence
Filling / Topping
- 100 g blueberries (fresh or frozen – any berries work)
- Flaked almonds (can use any nuts you have handy)
LEMON SYRUP
- 250 ml water
- 112 g white sugar
- Rind from one whole organic lemon
Instructions
TO MAKE CAKE
- Preheat oven to 160C / 320F. Grease an 8 inch round ring cake tin.
- Sprinkle flaked almonds around the bottom of your cake tin.
- Coat blueberries in flour.
- In a small bowl, mix together flaxseed and boiling water to make a paste. Set aside for later.
- In a large mixing bowl, mix together flour, cornflour/cornstarch, sugar, baking powder, baking soda and salt until combined.
- In a measuring jug mix together soy milk and vinegar until it becomes slightly thicker. Add egg replacer, lemon juice, oil, lemon essence and vanilla. Mix together well.
- Make a well in your flour mix and pour in wet ingredients. Gently mix wet into dry with a whisk until just combined. Don't over mix.
- Pour batter into your cake tin. Sprinkle blueberries over the top evenly. Bake for 27 to 30 minutes or until a skewer comes out clean when poked in the middle.
- Once out of the oven allow to sit for 5 minutes. Flip the cake out of the tin onto a cooling rack and allow to cool.
- Pour syrup over the top of the cake and serve.
TO MAKE SYRUP
- Place all ingredients in a small saucepan and bring to the boil whilst stirring gently. Once all sugar has dissolved remove from heat and allow to cool.
Notes
This cake will store in the fridge for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cake
Keywords: almond, blueberry, cake, lemon, vegan
