I've been making this recipe for about 20 years now and it's still my go-to whenever I need a cake that goes well with tea or coffee.
I found a new and exciting coffee, so it was time to bake some form of cake to go with it.
You will need:
1 cup soy/almond/oat milk
1 cup sugar
1/2 cup vegetable oil
1 1/2 cups gluten-free flour
1 teaspoon gluten-free baking powder
1 teaspoon vanilla extract/flavouring
1 cup fresh blueberries
1 tablespoon of powdered/icing sugar for dusting
Preheat the oven to 180C/gas4 and line a brownie tin/baking tray with baking parchment.
Mix everything except for the berries and powdered sugar until you have a smooth batter.
Pour the batter into the tray, then, using a spoon (or your fingers), put the blueberries on top of the batter.
Bake for 30-35 minutes, until golden and until a toothpick inserted in the middle of the cake comes out clean.
Leave it to rest in the tray for about 5 minutes, then transfer it to a cooling rack. Once it's cooled down completely, dust it with the powdered sugar.
Slice it as you desire and enjoy it on its own or with your favourite cup of tea or coffee
Make sure you keep it in an airtight container as it dries up pretty quickly if left uncovered.
You can use frozen blueberries if you want but they will make the cake look a bit messy and if they're bigger they have the tendency to sink to the bottom of the tin. If you're not bothered by that then please proceed.
This is a gluten-free and dairy-free recipe, but feel free to use whole milk and plain flour if your diet allows.
As always, if you try it, please let me know in the comments how it goes and if you like it, please click on the little heart below.
I hope life is treating you well.