This is a simple vegan cake recipe good for 2-4 people. You can double or triple the recipe as needed.

I had played with so many different recipes for vegan cake but finally was able to work with an egg substitute that WORKS! You can substitute the blueberries with raspberries, strawberries or cherries. I use frozen berries to make it easier and give it a beautiful purple color! But you can use fresh of you have some!

Let’s talk about the rising agent for vegan cake, baking soda and vinegar. You want to add enough baking soda for it to rise, without having the flavor of baking soda. It is also important to use fresh baking soda powder which has not been open for a long time.

Bake Time: 30 Prep: 10 minutes Serves: 2

Ingredients:

2 cups flour

3/4 cup rice milk

1/3 cup raw cane sugar

1 tablespoon baking soda

1 tablespoon white vinegar

2 tablespoons olive oil

Pinch of salt

1 teaspoon baking powder

1 cup of frozen berries

Instructions:

Preheat oven for 180 C / 375 F In a bowl add milk, olive oil, sugar, and berries- whisk until sugar is melted In a separate bowl, add flour, baking powder salt – mix well Slowly add the dry ingredients to the wet while whisking Add the vinegar and baking soda in a small bowl and whisk in the cake batter Pour batter in the 9 inch greased cake pan Bake the vegan cake for 22-26 minutes, test with a fork

Enjoy this vegan cake recipe on a rainy day with tea, this is a delight. Enjoy!