This cake is soft, delicious and was devoured very quickly!. Whether they are loaf cakes, sponge cakes, round cakes or layered cakes, we have made it very obvious that at MoaAlm Mountain Retreat, we love making and eating cakes! This one was an experiment as a result of buying some early season Blueberries at our local supermarket. In the Alps we are heading into spring and dreaming of summer, so the combination of lemon with our blueberries seemed a perfect sunshine pairing. This cake was an easy recipe to veganise, adapting our Lemon cake to include the blueberries. The hardest part of this cooking process, was leaving the blueberries long enough to actually put in the cake. Between the team at MoaAlm, there was some subtle Blueberry ‘sampling’ every time someone walked past the fruit bowl!
To the finished cooled cake we added a coconut and blueberry cream, but obviously the cake would be lovely without it, especially if you wanted to take a slice with you as a picnic treat while hiking.
We made this cake in a round 20cm tin, but it would also work in a loaf tin.
250g plain flour
1 tbsp baking powder
½ tsp salt
175g light brown sugar
220ml soy milk (room temperature)
80ml vegetable oil
1 tsp vanilla extract
150g fresh blueberries
2 tbsp lemon juice
2 tbsp lemon zest
Preheat your oven to 180°C and line your cake tin. In a large bowl, sift together the flour, baking powder and salt. Then add in your light brown sugar.
In a small bowl, add the milk, oil, vanilla extract, lemon juice and lemon zest, whisk until combined.
At this point you should have a small bowl of wet ingredients and a large bowl of dry ingredients. Add your wet ingredients to your dry ingredients and whisk until combined and your mixture is smooth. Finally, gently fold in your blueberries.
Pour your mixture into the lined cake tin and then place in the oven for 40-45 minutes (or until a skewer comes out clean). Leave to cool completely.
1 Tbsp of maple syrup
100g blueberries
1 tin of coconut cream that has been refrigerated
Lemon zest
Whizz the blueberries, then add the maple syrup. In a separate bowl, whisk the solids of the coconut cream, being careful not to add the liquid from the tin. While whisking slowly add the blueberry and maple syrup mixture. We then added some extra lemon zest to the decorated cake.
We haven't tried it yet, but we are sure this would work with raspberries instead of blueberries, if you try a different combination, please let us know!
Happy Baking and if you do make one of our cakes, remember to tag us at #relaxinglyactive and #moaalmmountainretreat