This cake was supposed to be 12 small blueberry muffins initially but I completely hijacked he original plan and made it into one big cake because I don’t have a muffin tray (and I don’t think I will ever invest in one). The gamble worked off because the inside of this cake is incredibly soft and moist while the outside remains textured. This recipe is great for your vegan friends and family and even for those wanting a healthier dessert option. I for one, prefer to have this for breakfast with a good ol’ black cup of coffee.
240g of either plain flour or whole grain flour, 140g of castor sugar, 1 tsp of cinnamon, 2 tsp baking powder, salt, 2 tbsp of flaxseeds, 1 tsp vanilla extract, 150g of berries, 2 bananas smashed, 70g of coconut oil, 90g of chopped walnuts, 420 ml soya milk
- Take the berries out of the freezer to defrost if using frozen berries and heat oven to 180 degrees.
- In a small bowl, add flaxseeds to 6 tablespoons of water and wait for around 5 minutes.
- While waiting, in a separate bowl, mix together the flour, sugar, cinnamon, baking powder, 1/2 a teaspoon of salt. Then add soya milk, coconut oil, vanilla extract and then flaxseeds and respective water. Then gently fold in the fruit and the chopped walnuts without breaking the berries. Bake in the oven for 30 minutes, but check with a toothpick at 25 minutes. It may need an additional 10 or 15 minutes.