Wednesday, August 12, 2009

Blueberry Bundt Cake


Blueberry Bundt Cake

3 Tb Flaxseed Meal
1/2 cup Water
1 cup Soymilk (or another milk replacement)
1 Tb Lemon Juice
1 1/2 cups Unrefined Cane Sugar
1/2 cup Oil
2 tsp Vanilla
2 1/2 cups Unbleached White Flour
1 tsp Baking Soda
1/2 tsp Salt
1 cup Blueberries

Mix together the flaxseed meal and water; set aside. Mix together the soymilk and lemon juice to create a "buttermilk" and let sit a few minutes. Combine the sugar, oil and vanilla. Add the flax and water mixture, as well as the "buttermilk" and mix until all ingredients are fully incorporated.

In a separate bowl, combine the salt, baking soda and flour. This step allows the dry ingredients to blend better into the wet ingredients, but I do often skip it for convenience. Pour the dry ingredients into the wet and mix until half combined; then add the blueberries. With a long circular motion, continue mixing the batter until the ingredients are all combined, but be careful not to over mix.

Pour the batter into a greased bundt pan and bake at 350ºF for 50-55 minutes. Tap the top of the cake to see if it has finished baking. When done, the top of the cake should spring back.

You can then add a simple glaze to the top of the cake, although this is not necessary. Combine 1 cup powdered sugar with 4-6 tsp of lemon juice. Whisk in the lemon juice until you reached the desired consistency.

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