Vegan Blueberry Cake À La Mäusle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g blueberries, fresh
- 215 g spelled flour, fine
- 25 g cornstarch
- 175 grams sugar
- 15 g soy flour
- 1 pinch (s) vanilla powder
- 1 pinch (s) salt
- 2 teaspoons tartar baking powder
- 200 g mararine, liquid
- 200 g soy drink, natural
- possibly water
Print Recipe
Pin Recipe Instructions
- Sort and wash the blueberries, drain very well.
- Note: So far I have only made the cake with fresh blueberries!
- Stretch parchment paper in a 26-inch springform pan. Lightly grease the edge with margarine
- Preheat the oven to 200 degrees top / bottom heat.
- Mix the spelled flour, cornstarch, sugar, soy flour, vanilla powder, tartar baking powder and salt together.
- Weigh in the liquid (cooled) margarine and soy drink and stir everything into a dough. It should be a creamy, tough dough, otherwise add a little more water.
- Pour the batter into the mold, spread the blueberries on top and carefully press into the batter.
- Bake the cake for about 30 minutes.
- Let cool in the mold and ideally let it rest overnight in the refrigerator.
- Tips: If you like it more vanilla, simply take vanilla soy drink instead of natural soy drink.
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