This Vegan Olive Oil Cake is full of blueberries with a lovely sweet, but not overpowering, fruity flavor. It's sure to wow anyone you serve it to! Best yet, it's also gluten free and nut free!
2heaping tablespoons cornstarch mixed with 3 tablespoons of water
½cupmilk of choice
½tablespoonwhite vinegar
1cupgranulated sugar plus 1 tablespoon more for sprinkling
1.5cupsgluten free flour
1teaspoonbaking powder
½teaspoonsalt
2cupsfresh blueberries
Confectioners’ sugar for dusting
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease a 9 inch round cake pan and line with parchment paper. Also grease the parchment paper. Set aside.
Measure out ½ cup of milk of choice. Add in ½ tablespoon of white vinegar and mix together with a spoon. Let sit 5-10 min. The milk will appear chunky and that’s supposed to happen. Stir again.
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer with the whisk attachment or using a large bowl and a handheld mixer or just using a whisk, add in 1 cup of granulated sugar, the cornstarch water mixture, the lemon zest and the milk vinegar mixture. Beat until well combined.
While the mixer is still on, slowly add in the olive oil. Mix until the olive oil is fully incorporated into the other liquids.
In a separate large bowl, whisk together the gluten free flour, baking powder and salt. If using an electric mixer, switch to the paddle attachment. If you’re doing this by hand, use a spatula. Mix the dry ingredients into the wet until just combined. Add in 1.5 cups of blueberries and gently mix to combine.
Still using the spatula, pour the mixture into the cake pan. Use a butter knife to smooth the top. Gently press the remaining ½ cup blueberries into the top. Sprinkle the top with a little granulated sugar, just all round.
Bake for 64 minutes until the top springs back at you and is golden brown. A toothpick inserted in the center should come out with only a few crumbs.
Let cool in the pan for about 5 min before lifting the cake out of the pan with the parchment paper. If you do this too soon, the cake will fall apart.
Once the cake has cooled, dust with confectioners’ sugar. If you do this when the cake is warm, the sugar will melt. Enjoy!
Notes
Storing: Store extra slices wrapped in foil in the fridge for up to 2 days. Warm in the microwave for 5-10 seconds.Do not freeze. The blueberries will be too wet when they defrost. To ensure it's vegan: Use a non dairy gluten free flour and a non dairy milk of choice.