Vegan Spelt Blueberry Cake
Light and fluffy vegan spelt cake studded with juicy blueberries, perfect for any occasion.
Equipment
Ingredients
Sponge
light spelt flour
240 g
baking powder
2 tsp
baking soda
0.33 tsp
erythritol
120 g
soy milk
180 ml
apple cider vinegar
1 tbsp
neutral vegetable oil
80 g
salt
1 tsp
vanilla extract
1 tsp
Fruit
blueberries
300 g
potato starch
1 tbsp
Instructions
Prepare dry ingredients
Mix all dry ingredients in one bowl.
Prepare wet mixture
Add apple cider vinegar and oil to soy milk, stir and set aside for a few minutes to create buttermilk-like mixture.
Combine wet and dry ingredients
Add wet mixture to dry ingredients and mix thoroughly.
Prepare and add blueberries
Mix blueberries with potato starch, then gently fold into the batter.
Bake the cake
Pour batter into parchment-lined baking dish. Bake at 175°C for 45 minutes.
Finish and serve
Dust with powdered erythritol and serve.
Original recipe
Storage
Store in airtight container. Freeze slices individually wrapped for up to a month.
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