Blueberry Vanilla Cake

A simple yet satisfying plant-based recipe, combining great taste with effortless preparation.

Ingredients

  • 250g self-raising flour
  • 150g caster sugar
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 220ml of Alpro Soya Original alternative to milk
  • 120ml of sunflower or rapeseed oil
  • 1 tsp vanilla extract or essence
  • Grated zest and juice of one lemon
  • 80g blueberries
  • 3 tbsp of flaked almonds
 
Make this recipe gluten free by using a gluten free self-raising flour.

Preparation

  1. Preheat your oven to 180°C /160 fan/ gas mark4 .  Line a 20cm round cake tin with parchment paper.
  2. In a mixing bowl, stir together the self-raising flour, sugar, baking powder and bicarbonate of soda. Add the Alpro Soya Original, oil, zest and juice of one lemon, and vanilla essence. Mix together until combined. Gently fold in the blueberries.
  3. Pour the mixture into your tin, sprinkle over the flaked almonds and bake for 30-35  minutes . Test by piercing with a wooden skewer – when it comes out clean, your cake is ready.
  4. Let the cake cool in the tin for 10—15 minutes, then transfer the cake to a wire rack and cool completely (We know, hard not to dive in straightaway!). Fab with coffee at any time, or as a dessert with fresh fruit and a spoonful of Alpro alternative to yogurt
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