It’s no secret that I’m a chocolate girl. I have zero problems eating chocolate-flavored anything, any time of day. Even first thing in the morning. But under the influence of my good friend (and PD editor) Jennifer Kurdyla, I’ve become more and more interested in non-chocolate desserts. Jennifer’s specialty is a fruit-y cake, with or without icing, that is perfect for brunch or a lighter dessert.
This vegan blueberry cake combines the best of what I love: Moist, dense interior bursting with blueberries, golden crust with a slight crunch, natural sweetness with just a hint of lemon, and vanilla icing. It’s a little rustic, a little elegant, and so delicious. Call me an iconoclast, but I’m not a huge fan of “light and airy” cakes, which require a lot of oil to be moist, or risk being tasteless–which is why they need streusel, icing, or frosting to carry the day. This cake has more of the satisfying bite, and it’s made healthy too, with little added sugar and zero added butter or oil (there is just 2 tbsp butter involved with icing). I also combined flour with oat flour (made from oatmeal) and brown rice flour–flour gives that golden crusty top that I love, while oat flour gives substance and brown rice flour makes it subtly sweet and moist.
Vegan Blueberry Cake with Vanilla Icing
1/3 cup oatmeal, pulsed in a blender
2/3 cup brown rice flour
2/3 cup flour
1 1/2 tsp baking powder
1/4 tsp table salt
1/3 cup unsweetened coconut milk (or a non dairy milk of your choice)
1 medium banana
3 tbsp brown rice syrup
1/2 tsp vanilla extract
1/2 tsp fresh squeezed lemon juice
1 cup frozen blueberries
1/2 cup confectioner’s sugar
2 tbsp vegan butter
1/4 tsp vanilla extract
1 tsp coconut milk or another non dairy milk
1. Heat oven to 350 degrees F.
2. Mix all the dry ingredients in one bowl (oatmeal flour, brown rice flour, flour, salt, baking powder).
3. In a large bowl, mash the banana with a fork. Add the wet ingredients (brown rice syrup, vanilla, lemon juice) and combine well.
4. Add flour mixture and blueberries to the banana mixture. Quickly combine until just mixed. Scoop into a loaf pan or 2 mini loaf pans (I used my mini, 5″x5″ square cake pan), and bake in the oven for 30-40 minutes (depending on the pan size). Cake is ready when the toothpick comes out clean and the crust is golden.
5. Whisk together the icing ingredients until well combined. Cover until ready to use. Cake must be completely cooled before icing. Enjoy!
More sweet treats: Best Gluten-free Black Bean Brownie
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