Blueberry Almond Cake

Vegan Blueberry Cake Topped with Sliced Almonds

For this recipe, the blueberry cake is dairy-free and egg-free. Depending on what sugar you use the loaf can also be refined sugar free.

I love making this cake in the summer and switching up the fruits I use. Since it is berry season, it always turn out so delicious and refreshing without being overly sweet.

This recipe is the perfect thing to make when hosting guests during the summer. It comes together super quickly and is always a crowd pleaser!

TIP: before adding your blueberries to the batter, coat them in 1-2 tablespoons of flour. This helps them not all sink to the bottom. Also, if you’re using frozen blueberries, it helps the muffins not become mushy when the liquid is released from them.

Vegan butter: any vegan butter will work. You may also be able to use melted oil. However, in my opinion the butter will taste better.

Sugar: I used normal white sugar in this recipe. You can use any granulated sugar you want. Keep in mind if you use a sugar like coconut sugar it will change the color of the loaf to a more brownish color.

Nondairy milk: I used unsweetened almond milk; however, any nondairy milk will work the same.

Blueberries: any fruit will work. Can be fresh or frozen.

I would not recommend substituting the applesauce or flours. They all work together to create the perfect fluffy texture. There are substitutions for applesauce, however, it will have a very different taste and texture.

The cake tastes super delicious with/without the glaze as well. You could also add vanilla frosting.

 Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy Milk

• Baking powder

• All-purpose flour

• Almond flour

• Blueberries

• Sliced almonds

• Powdered sugar

Recipe:

• 6 tablespoons melted butter

• 2/3 cup sugar

• 2/3 cup applesauce

• 1/2 cup almond milk

• 2 teaspoons baking powder

• 1 1/3 cup cup all-purpose flour

• 1/2 cup almond flour

• ½ cup – 1 cup blueberries

• 1 cup sliced almonds (can do more or less depending on preference)

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit. Line a circle cake pan with parchment paper or spray with cooking spray.

2.    In a small bowl, melt your butter. Once melted transfer to a large bowl and add in the sugar, applesauce, and almond milk. Stir well to combine.

3.    Add in the baking powder, all-purpose flour, and almond flour. Stir until a batter forms and there are no clumps. Fold in the blueberries.

4..    Transfer to the loaf pan. Top with sliced almonds.

5. Bake for 45 minutes or until a toothpick comes out clean.

Allow to completely cool before adding glaze. For the glaze, I always eyeball it. You want to start with a lot more powdered sugar than liquid and stir as you go. The amount of liquid will depend on the consistency you want.

Store in an airtight container in the refrigerator. It should last 1-2 weeks in the refrigerator. You can store in the freezer to last longer. If you try this recipe, please let me know what you think! I’d love to hear.