Last week whilst food shopping I spur of the moment picked up some blueberries with no real idea what I was going to make with them, which meant they ended up going in the freezer to prevent them going off whilst I decided what to do with them. The next day I picked up some vegan white chocolate, again with no clear idea what I was doing with it. Both these ingredients sat in the back of my mind for a few days before I decided that I would be making a loaf cake with the blueberries, as blueberry muffins are something I already knew I could do (and they've already been featured on my blog...) and I'd never made a blueberry loaf cake, ever!
The white chocolate topping was just a last minute decision of "I guess I could include this somehow". I figured the loaf cake needed some form of topping as it was looking a little boring on top, so I concocted this white chocolate topping which is really simple and only required three ingredients.
- Vegan White Chocolate (I get mine from Sainsbury's and it's pretty decent!)
- Icing Sugar
- Dairy Free Milk
See, it's a simple list of ingredients and the results you get are great too! I get that you could just drizzle melted white chocolate on top, but this makes it like an icing rather than just chocolate which I personally preferred.
Back to the cake - it's a tender cake that melts in your mouth that goes great with a cup of tea (you'll find me enjoying a cup of green tea with mango at the moment) and provides you with a delicious burst of fruit from the blueberries alongside the melting chocolatey topping, what's not to like?!
Total time: 1 Hour 15 Minutes
Yield: 1 Loaf Cake
Ingredients
Ingredients
- 350g Plain Flour
- 225g Granulated Sugar
- 3 tsp Baking Powder
- 1 tsp Mixed Spice
- 2 portions Egg Replacer (I use Orgran Egg Replacer, but you could use flax eggs, chia seed eggs, whatever you choose!)
- 60g Vegetable Oil
- 300ml Vegan Buttermilk (See below for instructions)
- 150g Frozen Blueberries
- Preheat your oven to 180 degrees and line a loaf tin.
- Mix together all the dry ingredients in a large mixing bowl, then mix in the vegetable oil, egg replacement and vegan buttermilk*.
- Fold in the frozen blueberries, then pour the mixture into the loaf tin and bake for 50 minutes, or until the cake is golden on top and a skewer inserted comes out clean.
White Chocolate Topping
Ingredients- 50g Dairy Free White Chocolate ( I used some from Sainsburys)
- 3 tbsp Icing Sugar
- 1-2 tbsp Dairy Free Milk
- Melt the white chocolate, then stir in the icing sugar and enough milk to make a smooth icing.
- Drizzle over your blueberry loaf and leave to set, then enjoy!
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