A vegan cake, simple and full of flavor for a snack made with seasonal produce. Are you in?
This recipe comes in handy for putting to use the first blueberries of the year. The idea came from the mind of Graziela Leite, whom everyone knows from the page Vegana no Mundo (Vegan in the World).
This blueberry cake is easy to make, with no complicated ingredients, and will look great on any spring table. Shall we go to the recipe?
. 2 cups of flour
. 1 cup of brown sugar
. 1 cup vegetable milk
. 1 flaxseed egg
. 1/3 cup vegetable oil
. 1 cup blueberries
. 1 c. tablespoon of yeast
. 1/2 c. teaspoon of salt
Mix the ingredients together, leaving the yeast and blueberries last. Pour the batter into an English cake tin and bake at 180 degrees for about 50 minutes
To serve, make a topping with 1 cup of confectioners’ sugar and 3 tablespoons of lemon juice. It is optional, but Graziela guarantees that it complements the recipe very well.