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
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)
To Make the Crumble
To Make the Cake
For tips on baking without eggs and dairy, check out our vegan baking guide.
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