Blueberry and walnut cake


Blueberry and walnut cake

Fresh out the oven, cooling on wire rack

This recipe is directly out of the wonderful book “Vegan with a Vengeance” by Isa Chandra Moskowitz, although she calls it a “coffee cake”, as it is to be served with coffee.  There is no coffee in either version!

Ingredients — topping

  • 4 tblsp plain flour
  • 3 tblsp brown sugar
  • ¼ tsp ground cinnamon
  • 1 tblsp rapeseed oil / sunflower oil
  • 115g / 4oz chopped walnuts

Ingredients — cake

  • 450g / 1lb plain flour
  • 1 tblsp baking powder
  • 1 tsp bicarbonate of soda
  • 1½ tsp salt
  • 1½ tsp ground cinnamon
  • 4 tsp ground allspice
  • 3 tblsp rapeseed oil / sunflower oil
  • 175g / 6oz (vanilla) soya yogurt
  • 250ml/8fl oz pure maple syrup (I used maple flavour golden syrup)
  • 250ml/8fl oz plain rice milk (or vanilla if plain soya yogurt)
  • 1 tsp vanilla extract
  • 225g/8 oz fresh blueberries  *

* If using frozen blueberries, keep in the freezer until the last moment, to avoid turning the batter purple.

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4.  Lightly grease or spray a 23 x 33cm/9 x 13in baking tin, or line with baking parchment.
  2. Make the topping: Sift together the flour, brown sugar and cinnamon.  Drizzle in the oil a little at a time and mix with your fingertips until crumbs form.  Add the walnuts and mix.
  3. Make the cake: Sift together the dry ingredients into a large bowl.  In a separate bowl whisk together the wet ingredients until well combined.  Add the wet ingredients to the dry and mix well.  Fold in the blueberries.
  4. Spread the batter in the prepared tin and sprinkle the topping over it.  Bake for 45 minutes or until a cocktail stick or knife comes out clean.  Tastes great still warm.
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