Description
This vegan blueberry buckle is bursting with flavor! It makes a joyful treat and looks so pretty perched on a cake stand.
Ingredients
Scale
Crumb Topping:
- 1/2 cup whole wheat pastry flour
- 1/2 cup unbleached flour
- 1/4 cup all-natural cane sugar
- 1/2 teaspoon cardamom
- 1/4 teaspoon salt
- 3 tablespoons + 1 teaspoon coconut oil
Cake batter:
- 3/4 cup milk
- 1 tablespoon ground flax seed
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1 cup unbleached flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon cardamon
- 2 cups of fresh blueberries
- 2/3 cup sugar
- 1/2 cup coconut oil
Instructions
Crumb Topping:
- Mix together until it resembles crumbs (not too dry, but not loose as this just blends into the cake), and set aside.
Cake batter:
- Preheat oven to 375F.
- Mix milk, ground flaxseeds, lemon juice, and vanilla extract. Set aside.
- In a separate bowl, mix wheat pastry flour, unbleached flour, baking powder, salt, ginger, and cardamom.
- Add 1-2 tablespoons of the dry mixture to the fresh blueberries and mix to coat them; this will help them not sink to the bottom of the cake.
- In a separate bowl, cream sugar and coconut oil together.
- Alternate adding dry and wet mixture to the creamed batter.
- Fold in blueberries and place in a greased cake form.
- Add crumb topping.
- Bake at 375F for 40-45 min.
Notes
I have also made this cake with maple syrup instead of sugar, which also works well, but you will need to decrease the milk by about half. The batter should be thick but not dry.