Vegan Recipes
Vegan Wild blueberry loaf cake
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Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup or agave nectar
- 1/3 cup coconut oil, melted (or other neutral oil)
- 1/2 cup non-dairy milk (such as almond milk or soy milk)
- 1 tsp vanilla extract
- 1 cup fresh or frozen wild blueberries (if using frozen, do not thaw)
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix together the applesauce, maple syrup or agave nectar, melted coconut oil, non-dairy milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the wild blueberries into the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Remove from the oven and let the cake cool in the pan for about 10 minutes.
- Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
- Once cooled, slice and serve! Enjoy your vegan wild blueberry loaf cake.