Blueberry Vegan Cake

This vegan blueberry cake is quick and easy to prepare and great way to use blueberries. This cake is very moist, melt-in-your-mouth, eggless, butter less and healthy as it is made of using wheat pastry flour and blueberries.

Blueberries have many health benefits and they are rich in anti-oxidants, high in fiber, high in potassium, and low in sodium.

Ingredients:       

•     1 cup fresh blueberry
•     1 tablespoon all purpose flour
•     1 cup whole wheat pastry flour
•     1 cup all-purpose flour
•     1 cup sugar
•     1 teaspoon baking powder
•     1 teaspoon baking soda
•     ½ teaspoon salt
•     ½ teaspoon ground cinnamon
•     1 cup rice milk / almond milk
•     ½ cup oil (canola/vegetable/olive)
•     1 tablespoon vanilla essence
•     1 tablespoon apple cider vinegar

Method :

1. Preheat oven to 350 degrees F. Prepare 9" cake pan by buttering/greasing and lightly flouring.
2. In a bowl, toss the blueberries with 1 tablespoon of all purpose flour.
3. For the cake:
4. Add all purpose flour, wheat pastry flour, baking powder, baking soda, ground cinnamon and salt to a bowl. Stir through flour mixture until combined well.
5. In a large bowl, beat oil, rice milk / almond milk, apple cider vinegar and sugar on medium speed by using hand mixture until combined well.   
6. Then add vanilla essence and flour mixture, mix together and beat on medium speed until well combined.
7. Beat on high speed for about 1 minute to add air to the batter.
8. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
9. Pour the cake batter evenly in the prepared cake pan.
10. Bake the cake for 40-50 minutes until a toothpick / cake tester inserted in the center comes out clean.
11. Remove from the oven and allow to cool in the pan for 15 minutes and then turn over the cooling rack and cool completely.