Makes 1 loaf cake
Makes approx. 25 pieces
Preparation time: 20 minutes
Baking time: 60 minutes
Cooling time: 10 minutes in the tin + fully cooled on a wire rack
Total time: 1 hour 30 minutes
Ingredients:
- 150g margarine (melted)
- 160g sugar
- 3 tbsp ground flaxseed (or chia seeds) + 5 tbsp water (as egg substitute)
- 140g plant-based yoghurt (e.g. soya or coconut yoghurt)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 250g self-raising flour
- 125g fresh blueberries (plus extra for serving)
- 2 tbsp La Vida Vegan coconut spread
You’ll need:
- 25 x 12 cm loaf tin
- Baking paper
- Large mixing bowl
- Small bowl for the flax mixture
- Spatula or whisk
- Wooden skewer to check doneness
- Wire rack for cooling
The instructions:
- Preheat the oven to 160°C (fan).
- Line the loaf tin with baking paper.
- Mix the flaxseed with the water in a small bowl and leave it to stand for 5 minutes until it forms a gel-like texture.
- In a large mixing bowl, combine the melted margarine, sugar, flax mixture, plant-based yoghurt, lemon zest and vanilla extract.
- Stir well until fully combined.
- Sift in the self-rising flour and mix into a smooth batter.
- Fold in the La Vida Vegan spread for an extra creamy texture and hint of coconut flavour.
- Toss the blueberries in 1 tablespoon of flour to stop them from sinking.
- Pour one-fifth of the batter into the tin, then sprinkle over a handful of blueberries. Repeat in layers until all the batter and blueberries are used up.
- This layering helps the blueberries stay nicely distributed throughout the cake.
- Smooth the top and bake for 60 minutes.
- Check if the cake is done by inserting a wooden skewer into the centre – it should come out clean.
- Leave the cake to cool in the tin for 10 minutes.
- Then remove from the tin and allow to cool completely on a wire rack.
- Garnish with extra blueberries for a fresh finish.
