Blueberry Cake (vegan version)

Blueberry Cake - Vegan Version

I present to you a delicious recipe for blueberry cake, perfect for fasting days, but just as tasty at any other time of the year. This dessert has a soft, moist texture and an intense flavor, thanks to the combination of cocoa, coconut, and blueberries. It is an ideal choice for breakfast, a snack, or even a special dessert to enjoy with a cup of fragrant tea or plant-based milk.

Before we get started, let’s take a look at the ingredients and the time needed to prepare it.

Preparation time: 15 minutes
Baking time: 40-50 minutes
Total time: 55-65 minutes
Number of servings: 10

Ingredients:
- 2 cups of flour
- 1 cup of sugar
- ½ cup of oil (preferably sunflower or olive oil)
- 1 cup of sparkling water
- 10 g baking powder
- 1 vanilla essence
- Grated zest of one lemon
- 2 tablespoons of cocoa
- 2 tablespoons of cherry jam (or any other preferred jam)
- 3 tablespoons of coconut
- Frozen blueberries (or fresh, if available)
- A pinch of salt

A bit of history:
The cake is a traditional dessert, appreciated in many cultures, with a long history. Over time, countless variations have developed, each bringing a touch of the richness of local ingredients. The version we present today blends sweetness with tartness, creating a contrast of flavors that delights the taste buds.

Preparing the blueberry cake:
1. Mixing the dry ingredients: In a large bowl, start by combining the flour, sugar, baking powder, and a pinch of salt. Mix everything with a spatula or whisk to ensure an even distribution of ingredients.

2. Adding the liquid ingredients: In the center of the dry ingredient mixture, add the oil and sparkling water. Use a mixer or spatula to combine these ingredients until you achieve a smooth composition. If you want a fluffier cake, mix gently, but don’t overdo it.

3. Flavoring the mixture: Add the vanilla essence and grated lemon zest. These will give a wonderful aroma to your cake, making it even more appealing. Mix well to incorporate the flavors.

4. Dividing the mixture: Once the mixture is homogenized, divide it into two equal parts. In one half, add the 3 tablespoons of coconut, and in the other half, add the 2 tablespoons of cocoa and cherry jam. Mix each part separately until the ingredients are well integrated.

5. Creating the zebra effect: Prepare a loaf pan lined with baking paper. Using a spoon, alternately pour one tablespoon from each mixture into the pan. This will create a zebra-like appearance, making the cake not only tasty but also visually appealing.

6. Adding the blueberries: Before sending the cake to the oven, add the frozen or fresh blueberries, sprinkling them between the layers of batter. These will add a note of freshness and a contrast of textures.

7. Baking: Preheat the oven to 180°C. Once the oven is ready, place the loaf pan inside. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. If the toothpick remains wet, leave the cake in the oven for a few more minutes, checking periodically.

8. Cooling and serving: After the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a rack to cool completely. You can sprinkle some coconut on top for a decorative touch.

Helpful tips:
- For a moister cake, you can add a ripe banana to the mixture, which will enrich the texture and flavor.
- If you don’t have cherry jam, you can use another fruit jam, such as raspberry or peach.
- Make sure the blueberries are well frozen if using frozen ones, to avoid leaving juices in the mixture.

Nutritional benefits:
This blueberry cake is a healthier option, considering it is a vegan version. Blueberries are rich in antioxidants, vitamins (especially vitamin C), and fiber, having a positive impact on heart health and the immune system. Coconut brings healthy fats and an extra flavor, while using sparkling water helps achieve a fluffy texture.

Frequently asked questions:
1. Can I replace the oil with another ingredient?
Yes, you can use melted coconut oil or another type of vegetable oil. You can also try using applesauce to reduce fats.

2. How can I make this recipe gluten-free?
You can replace wheat flour with a gluten-free flour, such as almond or rice flour. Make sure to add a binding agent, such as xanthan gum.

3. What can I use instead of blueberries?
If you don’t have blueberries, you can use other berries, such as raspberries or blackberries, or even diced tropical fruits, such as mango or pineapple.

Related recipes:
This blueberry cake pairs wonderfully with a cup of fruit tea or almond milk. You can also enjoy a slice alongside vegan ice cream or with a fruit caramel sauce.

I hope you enjoy this recipe as much as I did! Enjoy your meal!

 Ingredients: The measurement is a 200 ml cup, the same for all ingredients. 2 cups of flour, 1 cup of sugar, 1/2 cup of oil, 1 cup of mineral water, 10 g of baking powder, vanilla essence, lemon zest, 2 tablespoons of cocoa, 2 tablespoons of cherry jam, 3 tablespoons of coconut, frozen blueberries, a pinch of salt.

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