With the help of some pantry ingredients and frozen berries, you can whip up a delicious and quite decadent (vegan) blueberry cake in a jiffy. The ingredient list is eco-friendly from top to bottom and the outcome is guaranteed to satisfy all longings for summer, we promise.
Relying on frozen berries is key here, unless you live in a place where they’re in season currently. Using fresh ones imported from far away isn’t a smart environmental move in any way – and they’re typically way too tasteless and expensive for our taste anyway. No thawing is needed either – you just stir them right into the batter straight from the freezer, and about an hour later, your super moist cake will be ready for indulging. And this is one of those cakes that only gets better day two and three, so making it in advance is a good idea!
And isn’t a yummy, summer-y blueberry cake something we could all need right now? The world feels indeed upside-down and everywhere we look, we see bad, worse and the worst news. We’re of course proponents of staying informed and read up on what’s happening out there, but also feel like a certain amount of filtering is necessary to not go completely crazy. Knowing what’s going on and what you yourself can do to better the situation is one thing – feeding your brain with endless scrolling, partaking in discussions based on opinions as opposed to facts and not giving yourself a break from all the input is another. We’ve arrived at watching the news for about 30 min at night and checking our news apps in the morning is a good amount for us.
We keep our fingers crossed you’re all safe and sound out there, and hope with all of our hearts this will all calm down very, very soon.
För recept på svenska, klicka här: Enkel men ljuvlig vegansk blåbärskaka
Makes 1 round cake, approx. 20 cm in diameter
4 dl all purpose flour
2 dl rolled oats
2 dl sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tbsp freshly ground cardamom (equals 2 tsp whole seeds)
A pinch of salt
2 1/2 dl oat milk (or other plant based milk)
1 1/4 dl neutral oil, such as canola
2 tsp apple cider vinegar
250 g frozen blueberries
- Set the oven to 175ºC. Mix all the dry ingredients in a large bowl. Set aside.
- Whisk together the oat milk, oil and apple cider vinegar in a separate bowl.
- Pour the wet ingredients into the dry while whisking constantly (to avoid lumps). Fold in the frozen berries.
- Brush the inside of a 20 cm baking form (preferably a spring form) with canola oil, and pour in the batter. Bake in the middle of the oven for 60-65 min, or until completely set yet still moist. You can of course use a larger baking form, but the baking time will then be shorter, as it’s not as tall.
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– Sophia & Michael