Vegan Blueberry Pound Cake
A simple and light dessert made without eggs, milk, or butter, using whole wheat flour, brown sugar, and plenty of blueberries. I don’t know about you, but I personally love blueberries and enjoy them a lot in desserts. A delicious pound cake to enjoy in the morning to start the day off right or as a school snack for your kids, basically we can enjoy it any time of day! THE BEST THING ABOUT THIS RECIPE: you don’t need a SCALE!!!
If you like blueberries, also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the vegan blueberry pound cake:
- 1.5 cups whole wheat flour
- 3/4 brown sugar
- 1/2 vegetable oil
- 2.12 oz potato starch
- 1 cup plant-based milk
- 5.29 oz blueberries
- 1 teaspoon baking soda
Steps
The preparation of the vegan blueberry pound cake is very simple and quick, watch the video HERE.
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In a bowl, combine the sugar, flour, and baking soda. Add the oil and plant-based milk
and mix. Add the potato starch and mix. Lightly coat the blueberries with flour and add about 3/4 of them to the mixture
Mix well. Transfer the mixture into a loaf pan (I used a silicone pan so there’s no need to flour it). Level it and place the remaining blueberries on top.
Bake at 356°F for about 40 minutes.
Enjoy your meal!
