Loading

(vegan, sugar-free, spelt) maple blueberry cake.

I first made this cake a few months ago, late at night, when I really wanted to make a good birthday cake for Michael. Think: quick, easy, rewarding. All of the bracketed details (up above) are bracketed because, I think, you'd never know it for how great this cake is. It looks a lot like my vegan lemon loaf, mostly because it is just a happy little offshoot.

Maple Blueberry Cake.

1 3/4 cup spelt flour, sifted
1/4 cup maple syrup + plus more for glazing
1/4 cup maple sugar (if you can't get any, just use the same amount in maple syrup and toss in a spoonful more flour)
3 tbsp. vegetable oil
1/4 cup cold water
1 1/2 tsp. baking soda (bicarb)
1/2 cup nice, organic blueberries (fresh or frozen)

Mix your flour, maple sugar, and baking soda in a large bowl. Mix all your liquids in a measuring cup and stir into the dry mixture. Gently fold in your blueberries, and pour into a lined cake pan (I used a 9 long inch rectangular pan - whatever works) and bake at 350 degrees F (180 C) for about half an hour, then give it a check. Once a knife or toothpick comes out clean (but before the cake gets dry or overdone), let it cool for about 10 minutes. Pour over some maple syrup, and serve.
Follow RecipesDream