Vegan Blueberry Cake
Light, fluffy blueberry sheet cake with dairy-free cream cheese frosting.
Ingredients
- 250 ml Unsweetened soy milk (1 cup)
- 2 Teaspoons Apple cider vinegar (or lemon juice)
- 230 g Self-raising flour (1+¾ cups)
- ½ Teaspoon Bicarbonate of soda (baking soda)
- 180 g Caster sugar (¾ Cup + 2 tablespoons)
- 95 ml Oil (⅓ Cup + 1 tablespoon) I used sunflower oil
- 2 Teaspoons Vanilla extract
- 150 g Fresh blueberries, coated in ½ tablespoon of flour (1 cup) the flour stops the blueberries from sinking to the bottom of the cake
For the cream cheese frosting
- 60 g Dairy-free cream cheese (4 tablespoons) I recommend Violife for best texture and flavour
- 30 g Vegan margarine (2 tablespoons)
- 225 g Icing sugar (1+¾ cups)
- 1 Teaspoon Lemon extract (can omit or substitute for vanilla if you prefer)
Instructions
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Preheat your oven to 180°C/350°F (160°C/325°F for fan and convection ovens). Line an 8x10-inch tin with baking paper.
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In a small bowl, mix together the soy milk and apple cider vinegar. Set it aside for 5 minutes to curdle, then mix again briefly. This will act as your vegan buttermilk.
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In a large bowl, mix together the flour, bicarbonate of soda and caster sugar. Add your buttermilk along with the oil and vanilla extract. Mix well to make a smooth batter.
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Gently fold in the flour-coated blueberries.
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Transfer your cake batter to the lined tin and spread it out evenly. Bake for 22-25 minutes, or until a toothpick through the middle comes out clean.
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Let the cake cool in the tin for 10 minutes or so then carefully flip it out onto a wire rack and leave to cool completely.
For the cream cheese frosting
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In a large bowl, gently mix all of the ingredients together until smooth. If it's too thick, add a splash of plant-based milk to loosen it. If it's too soft, add some more icing sugar or pop it in the fridge for a while to stiffen.
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Spread a generous layer of the frosting over the top of your cooled cake. Let the icing set then cut into 12 squares and enjoy!
Recipe Notes
- Store in an airtight container in the fridge for up to 48 hours.