Blueberry Buckle Cake

School Night Vegan

Vegan Blueberry Cake

This vegan blueberry buckle cake is such an easy treat to whip up, slice, and share (or devour).

It’s the perfect combo between a soft, moist, blueberry sponge, and a crunchy, cinnamony crumble. Perfect for your afternoon working-from-home coffee break.

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients

For the Crumble

65g plain white flour

65g granulated sugar

55g vegan butter

1 tsp ground cinnamon

Pinch flaky sea salt

For the Cake

1 tsp ground psyllium husks (or 1 tbsp ground flax/linseed) + 4 tsp water

260g plain white flour

2 tsp baking powder

¼ tsp fine sea salt

55g vegan butter, at room temperature

100g granulated sugar

50g light muscovado sugar

1 tsp vanilla extract

2 tsp lemon zest

240ml vegan soy yoghurt, unsweetened and unflavoured

200g blueberries (fresh or frozen)

Method

  1. Preheat the oven to 190c. Grease a 20x26cm baking dish or cake tin.

To Make the Crumble

  1. Place all the crumble ingredients in a medium bowl. Using a pastry cutter or two knives, chop everything together until you have a lumpy, crumbly texture. If you like your crumble much finer, rub the mixture between your fingertips to break up the lumps of butter. Set aside.

To Make the Cake

  1. In a small bowl mix together the psyllium husks and water. If using ground flax/linseeds instead, use 1 tablespoon of seeds and 2 tablespoons of water instead.
  2. In a medium bowl, combine the flour, baking powder, and fine sea salt. Whisk well to combine. Set aside.
  3. In a separate medium bowl, place the vegan butter. Using a stand mixer or a hand mixer, beat the butter for a minute or until smooth and light. Add the thickened psyllium husks, sugars, vanilla, and lemon zest and beat again to combine. Note that psyllium husks like to clump together, so be sure to beat until smooth.
  4. Alternating between the soy yoghurt and the flour mixture, add a few spoonfuls at a time, beating to combine between each addition. Once fully combined, add the soy milk and beat for a final time. You should now have a thick cake batter.
  5. Add ¾ of the blueberries and very gently fold them into the batter. Transfer the batter to the prepared baking tray or cake tin and spread smooth with the back of a spoon. Top with the remaining blueberries.
  6. Finally, top the cake with the crumble topping and place in the preheated oven for 30-35 minutes or until puffed in the centre and the crumble is browned nicely.
  7. Remove once baked and allow to cool fully on a wire cooling rack before slicing and serving.

For tips on baking without eggs and dairy, check out our vegan baking guide.

Thinking of trying vegan?

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