Monday, June 18, 2012
Secret Recipe Club - Vegan Blueberry Buttermilk Cake
Another month and and another Secret Recipe Club post. (Each month members are assigned another person's blog which they must look through, choose and make a recipe and then blog about it).
This month I was lucky enough to be assigned the awesome Wifes with Knifes blog written by Cathy. Cathy actual sells homemade granola, trail mix and roasted nuts at a local farmer's market (What an awesome job!) and she has a ton of really great recipes on her blog. The photo's are lovely and the recipes look just scrumptious. I had a hard time choosing the recipe I would use this month - These granola cookies really stood out along with this banana cake and snickerdoodle bread (See a lot to choose from). In the end though I had a pint of blueberries in the fridge and thought that this blueberry buttermilk cake would be tasty.
I made a few subsitiutions to make the cake vegan and it seriously turned out so good. I think this might be one of the best cakes I have made when starting with a non vegan recipe. The texture was perfect very much like a coffee cake - so all you vegans out there take note - use this as a base recipe and add whatever fruit or flavour you like to change it up. Thanks Cathy for the great addition to my kitchen.
Oh and I don't think I have mentioned it yet but P and I are pregnant! The baby is due in mid August and here is a photo of my belly.
Vegan Blueberry Buttermilk Cake
Adapted from Wifes with Knifes
1 cup non-dairy milk
1 Tbsp apple cider vinegar
1 Tbsp ground flaxseed mixed with 3 Tbsp water
1/2 cup vegan margarine, room temperature
2 teaspoons lemon zest
7/8 cup sugar (or 3/4 plus 2 Tbsp)
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries
1 Tbsp sugar for topping
Preheat oven to 350 degrees and prepare a 9 inch square cake pan.
Make "buttermilk" by mixing non-dairy milk with the apple cider vinegar and let sit for 5 minutes.
Cream margarine with lemon zest and 7/8 cup of sugar until light and fluffy. Add the flaxseed mixture and vanilla and beat until combined.
Meanwhile toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Then fold in the blueberries.
Spread batter into pan (the batter will be very thick). Sprinkle with remaining tablespoon of sugar. Bake for 35-40 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before cutting. Enjoy!