Rustic Vegan Almond Blueberry Cake
A warm slice of rustic vegan almond blueberry cake is the perfect choice for an afternoon treat or a cozy dessert any time of day. The delicate layers create a light and moist cake, bursting with rich flavours that are so good you'll be reaching for another slice. Check out the recipe notes for some extra tips.
Equipment
- Two Small Bowls
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the cake batter
- 115 grams Plant Based Butter (unsalted) (1/2 US Cup)
- 200 grams White Sugar ( 1 US Cup)
- 1 teaspoon Almond Extract
- 100 grams Apple Sauce (1/2 US Cup)
- 1 teaspoon Vanilla Bean Paste
- 160 grams All Purpose Flour (1 1/3 US Cup)
- 25 grams Almond Flour (1/4 US Cup)
- 7.5 grams Baking Powder
- 4 grams Salt
- 180 mililitres Vegan Buttermilk (3/4 US Cup - to make your own, see recipe notes for my quick recipe)
- 300 grams Blueberries
- 1 tablespoon All Purpose Flour (For coating the berries)
For the toppings:
- 30 grams Sliced Almonds
- 30 grams Turbinado Sugar See recipe note
Instructions
Prep:
- Preheat your oven to 350°F (175°C) and gather your ingredients and equipment. Note: make your buttermilk at this stage.
- Grease the bottom and sides of the 9-inch cake pan and line the bottom with a parchment circle.
Making the cake batter:
- Cream together 115 grams Plant Based Butter (unsalted) and 200 grams White Sugar in a mixing bowl.
- Add 100 grams Apple Sauce, 1 teaspoon Almond Extract and 1 teaspoon Vanilla Bean Paste and stir until combined.
- In a separate bowl, combine 160 grams All Purpose Flour, 25 grams Almond Flour, 7.5 grams Baking Powder and 4 grams Salt. Add the dry ingredients to the batter in stages to avoid overmixing. Alternate with 180 mililitres Vegan Buttermilk to maintain a light texture.
- In a small bowl, toss 300 grams Blueberries in 1 tablespoon All Purpose Flour. This prevents them from sinking to the bottom of the cake.
- Add half of the cake batter to the prepared cake pan. Top with the coated blueberries then spread the remaining cake batter on top. Sprinkle on 30 grams Turbinado Sugar and 30 grams Turbinado Sugar on top.
- Bake at 350°F for 55 minutes until golden brown. Allow the cake to cool for 30 minutes before turning out onto a serving plate. Enjoy a warm slice with a side of vanilla ice cream or whipping cream!
Video
Notes
- Yield: This recipe makes one 9-inch round cake, yielding approximately 8 generous slices.
- Gluten-Free?: Swap the all-purpose flour for your preferred gluten-free baking alternative. Check out the full recipe post for additional substitution information.
- Buttermilk: To make buttermilk, add 1 tbsp white vinegar to 180ml (3/4 US Cup) plant-based milk. Let it sit for 10 minutes to curdle before adding to the batter. Read more about homemade buttermilk in my detailed post.
- Storage: This cake is best enjoyed on the day of baking but will store well in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
- Serving Suggestions: Delicious served warm with vanilla ice cream or whipped cream.
- Nutrition: Nutrition information is based on 1 slice per serving with approximately 8 servings per recipe and is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes.
Nutrition
Serving: 1 SliceCalories: 365kcalCarbohydrates: 54.5gProtein: 4.1gFat: 15.5gSaturated Fat: 1.9gCholesterol: 1mgSodium: 315mgPotassium: 186mgFiber: 2.4gSugar: 35.9gCalcium: 109mgIron: 2mg
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