This fluffy, delicious cake is based the Vegan Vanilla Mixed Berry Muffin recipe from Joanne Chang's awesome book, Flour, Too. I blogged my take on the muffins here, but then decided the batter would make a great snacking cake too, and indeed it does. This cake is not too sweet and has a subtile nutty heartiness from the whole wheat flour, so it's good for breakie or as a light dessert.
Hope you enjoy it!
Fluffy Vegan Whole Wheat Blueberry Cake
Adapted from Flour, Too by Joanne Chang
2 cups whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2/3 cup granulated sugar
2/3 cup vegetable oil
1 1/3 cups almond or other non dairy milk
2 Tablespoons apple cider vinegar
2 teaspoons good quality vanilla extract
zest and juice of one lemon
1 cup frozen or fresh blueberries (add at the very end)
Place the rack in the center of your oven. Preheat it to 350. Grease and flour an 8 inch spring form or 8x3 inch cake pan.
Combine the dry ingredients, granulated sugar and lemon zest with a whisk and set aside.
Combine the wet ingredients, stirring well.
Add the wet ingredients to the dry stirring until just combined. Gently fold in the blueberries and scrape the batter into your prepared pan. If you are using a springform pan, set it on a backing sheet.
Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 10 minutes before removing to a rack to finish cooling. Dust with confectioners sugar and serve with coffee or tea.
