Blueberry and Almond cake
Prep time
Cook time
Total time
It's blueberry season here but if you've got frozen blueberries you can make this cake all year. You could divide it into muffin tins or a friand pan if you prefer. I dust it with icing / powdered sugar to serve.
Author: Rachel
Recipe type: baking
Cuisine: oil-free, vegan
Serves: 10
Ingredients
- 1 medium banana (120g peeled weight)
- ½ cup plant milk
- ½ cup hot water
- 20g chia seeds
- 1 Tbsp apple cider vinegar
- ½ tsp natural almond essence
- 200g plain flour
- 100g wholemeal flour
- 150g blueberries (frozen or fresh)
- 80g almond meal / ground almonds (I make my own by grinding raw almonds in a spice grinder)
- 80g sugar
- 1 Tbsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 180 degrees C / 350 degrees F
- Line a baking tin with baking / parchment paper. I use silicone mat in a 20 cm / 8" square tin. A 23cm / 9" round silicone mould would also work
- In a mixing bowl mash the banana together with the milk,
- Add the hot water, chia seeds, vinegar almond essence and mix well. Allow to stand while you mix the dry ingredients.
- In another mixing bowl mix the plain flour, wholemeal flour, blueberries, almond meal, sugar, baking powder and salt.
- Add the liquid ingredients to the dry ingredients and mix together gently.
- Pour quickly into the prepared tin and level the surface with a spatula.
- Bake in the pre-heated oven for about 40 minutes, a little less if the blueberries are fresh or for muffins.
- Leave the cake to cool for ten minutes or so in the tin before lifting it onto a cooling rack.
- Cut into 9-10 slices or squares. Freezes well.