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Rustic Vegan Almond Blueberry Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 pieces
Calories 350
A deliciously moist and flavorful vegan cake featuring fresh blueberries and crunchy almonds, perfect for any occasion.

Ingredients

Dough

  • 115 grams Plant Based Butter (unsalted) (1/2 US Cup)
  • 200 grams White Sugar (1 US Cup)
  • 1 teaspoon Almond Extract
  • 100 grams Apple Sauce (1/2 US Cup)
  • 1 teaspoon Vanilla Bean Paste
  • 160 grams All Purpose Flour (1 1/3 US Cup)
  • 25 grams Almond Flour (1/4 US Cup)
  • 7.5 grams Baking Powder
  • 4 grams Salt
  • 180 mililitres Vegan Buttermilk (3/4 US Cup)
  • 300 grams Blueberries
  • 1 tablespoon All Purpose Flour (For coating the berries)
  • 30 grams Sliced Almonds
  • 30 grams Turbinado Sugar (See recipe note)

Instructions 

  • Preheat oven to 350°F (175°C). Grease a cake pan.
  • Cream together vegan butter and sugar until fluffy.
  • Add apple sauce, vanilla, and almond extract; mix well.
  • In a separate bowl, combine flour, almond flour, baking powder, and salt. Gradually add to wet ingredients.
  • Fold in blueberries coated with flour. Pour batter into prepared pan. Top with sliced almonds and turbinado sugar.
  • Bake for 40 minutes or until a toothpick inserted comes out clean. Cool before serving.

Notes

For best results, use fresh blueberries and ensure the batter is not overmixed.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: Almond, Blueberry, vegan cake