Blueberry Vanilla Cake
Baking
Desserts
Lactose free
Vegetarian
Soya
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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.
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
A one-step cake that is a breeze to make, tra-la! Preheat your oven to 180°C and oil an 8" cake tin.
2
In a mixing bowl, stir together the self-raising flour, vanilla sugar, seeds of the vanilla pod (or essence) and a pinch of salt. Add the Alpro Soya Drink, sunflower oil and boiling water and whisk the whole lot until smooth.
3
Pour the mixture into your tin, sprinkle over the flaked almonds and bake for 40-45 minutes until a lovely golden brown. Test by piercing with a wooden skewer – when it comes out clean, your cake is ready.
4
Let the cake cool. (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 creaminess.
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