Ingredients

The following ingredients have 10 Servings
  • 3/4 cup soy milk
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 270 grams oat flour (approx. 3 cups spooned + leveled)
  • 1/2 cup unrefined coconut sugar (or brown sugar)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 heaping cup fresh blueberries (divided)

Instruction

  • Preheat the oven to 350°F/177°C and prepare a nine-inch cake pan or spring-form pan. Use a nonstick pan, or if you don't have a nonstick pan, line it with parchment paper, or grease it if you're not avoiding oil.
  • Combine the soy milk, lemon juice and the zest in a small bowl and set it aside for at least 5 minutes until it starts to thicken and curdle.
  • Meanwhile, add all the dry ingredients to a large bowl and whisk to combine.
  • Then add the curdled milk, with the remaining wet ingredients to the same bowl with the dry ingredients. Mix until no floury bits remain. Then fold in ¾ cup of the blueberries.
  • Pour the batter into your cake tin and sprinkle the remaining blueberries on top and gently press them into your cake, just a little.
  • Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let rest 30 minutes or longer before handling.