A light and fruity vegan cake is lower in sugar due to the natural sweetness incorporated from the blueberries. Delicious hot or cold.
Serves: 8
Dietary: Suitable for vegan, vegetarian, nut-free, egg-free and milk-free diets.
Contains: wheat, gluten (flour, baking powder), soya (yoghurt),
Preparation time: 15 minutes
Cooking time: 40 minutes
INGREDIENTS
1 ¼ cups (160 g) plain flour
1 ½ tsp baking powder
½ tsp baking soda
4 Tbsp (180 g) soya yoghurt, plain
4 Tbsp (60 ml) vegetable oil
1 tsp vanilla extract
1 lemon, juice and zest
1/3 cup (85 g) sugar
125 g blueberries
METHOD
- Preheat your oven to 180˚
- Sift your flour, baking powder, and baking soda in a large bowl. Use a whisk to mix the ingredients together and then put them aside.
- In a separate bowl, add your sugar, vegetable oil, vanilla extract, yoghurt, lemon juice and zest. Whisk together until all is combined.
- Combine the wet ingredients into the flour mix by folding the two together in a figure 8 motion with a silicone spatula or wooden spoon.
- Take your time to ensure the batter is smooth without over mixing. Once smooth, mix in your blueberries.
- Tip your batter into a greased 8-inch cake tin ( cm); you can use vegetable oil or vegetable spread to grease both the bottom and sides of the container or use parchment paper.
- Use a spatula to smooth the cake batter in the tin, ensuring it is evenly distributed.
- Place the cake tin into the preheated oven for 40 minutes, cook until golden.
- To check the cake is ready, insert a toothpick or butter knife into the centre of the cake; it should come out clean of the mixture. If not, let the cake cook for 5-10 minutes longer and check again.
- Let the cake cool in the tin for 15 minutes; gently use a knife around the edges of the cake to lift away from the sides before carefully turning it onto a cooling rack.
This recipe has been donated by Olivia Booker, Registered Associate Nutritionist.
NUTRITION INFORMATION
Per serving:
Total calories: 196 kcal
Fat: 7.7 g
Saturated Fat: 0.6 g
Carbohydrate: 28 g
Total sugar: 13 g
Free sugars: 10.6 g
Fibre: 1.4 g
Protein: 3.1 g
Salt: 0.45 g
NUTRITION FACTS
- Sugar content has been reduced by the incorporation of blueberries.
- Blueberries are also a good source of antioxidants (anthocyanidins) which may assist in the prevention of heart disease. Anthocyanidins are evident from the blue/purplish colour of the berry.
- This recipe is a good source of vitamin E, which contributes to protecting our cells, DNA, proteins and lipids from oxidative stress, and phosphorus needed for the normal growth and development of bones.
VARIATIONS
- Substitute half of the plain flour with wholemeal flour to increase the fibre content.
- Use frozen blueberries to reduce the cost.
PHOTOS
