Imagine sinking your fork into a moist, decadent cake bursting with juicy blueberries, without worrying about gluten or animal products. This isn't just another dessert – it's a game-changing recipe that proves healthy eating can be absolutely delicious! Whether you're a vegan, gluten-intolerant, or simply a dessert lover looking for a nutritious treat, this blueberry cake will revolutionize your baking game and leave your taste buds dancing with joy.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 1 ½ cups gluten-free flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup almond milk
- ½ cup maple syrup
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil or line with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the gluten-free flour, baking powder, baking soda, and salt. This ensures a smooth, lump-free batter and helps distribute the leavening agents evenly.
- In a separate medium bowl, whisk together the almond milk, maple syrup, and vanilla extract until well combined. The liquid ingredients should be thoroughly mixed to create a uniform base.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix, as this can lead to a dense, tough cake.
- Carefully fold in 3/4 of the fresh blueberries, reserving the remaining 1/4 for topping. Gently distribute the blueberries throughout the batter to ensure even distribution.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. Sprinkle the remaining blueberries on top of the batter.
- Place the cake pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, you can dust the cake with powdered sugar or serve as is. The cake is best enjoyed on the day it's made but can be stored in an airtight container at room temperature for up to 2 days.
Tips
- Flour Power: Always sift your gluten-free flour to prevent lumps and ensure a smooth, light texture.
- Blueberry Distribution: Fold blueberries gently to prevent them from sinking to the bottom of the cake. Coating them lightly in a bit of flour can help them stay suspended in the batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Check for Freshness: Use fresh, plump blueberries for the best flavor and texture.
- Cooling is Crucial: Allow the cake to cool completely before cutting to help it set and maintain its structure.
- Storage Tip: While best enjoyed fresh, you can store this cake in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
