This is a Vegan recipe,yummy and easy to make at home,I recommend using fresh blueberries not the frozen ones.
With just 80 calories per cup and virtually no fat, blueberries offer many noteworthy nutritional benefits. Here’s the skinny on blueberry nutrition:
Flavonoids from strawberries and blueberries cut heart attack risk in women by one-thirdShare this:
- Prep Time: 30 mins
- Cook Time: 35 Minutes
- Ready Time: 65
Ingredients
- 250ml rice bran oil, plus extra for the tin 3 eggs 225g caster sugar 2 tsp vanilla extract 300g self-raising flour 50g desiccated coconut 175ml soya milk 140g fresh or frozen blueberries , plus extra to serve icing sugar , to dust
Recipe Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 22cm ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
- Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
- Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.
- If using frozen blueberries, use without thawing to avoid discoloring the batter
