This recipe is dedicated to my Granny who is turning 70 years old today! So a big Happy Birthday to her. I created this loaf as a gift but also as a treat that anyone can enjoy, vegan and non-vegan alike.
It is possibly the most simple cake recipe I have ever made and I’m genuinely surprised it works so well! The minimal ingredients make it perfect for students or anyone on a tight budget – or even tight for time.
I used coconut sugar in this recipe as an unrefined, healthier alternative to normal sugar but you could also use caster sugar.
So without further ado lets get into the recipe!
- 275g Self Raising Flour or Spelt flour for GF
- 200g Coconut Sugar or Caster Sugar
- 1 tsp Baking Powder / 3 tsp (if using spelt flour)
- 1 tsp Salt
- 1 tbsp Vanilla Extract
- 100ml Vegetable Oil
- 100ml Cold Water
- Juice of 1 lemon
- 25ml Plant-Based Milk
- 150g Blueberries (Fresh or Frozen)
- 150g Icing Sugar
- 1-2 tbsp Water
- Pre-heat the oven to 180 degrees celsius and line a loaf tin with a little bit of vegetable oil, loaf liners are ideal! but not essential.
- In a large bowl sieve and combine the flour, sugar, baking powder and salt. Whisk well until the ingredients are evenly distributed.
- Make a small well in the middle of the bowl and pour in the oil, water, milk and vanilla extract. Whisk gently until you have a smooth cake batter.
- Fold in the blueberries and then transfer into a loaf tin.
- Place in the oven for 30 minutes, remove and poke with a skewer. If it comes out clean leave to rest for 10 minutes before removing from the tin.
- If there is cake residue on the skewer place in the oven for a further 5-10 minutes or until it comes out clean.
- Leave to cool before decorating.
- Prepare the icing by adding the water slowly to the sugar to create a thick paste. You do not want the icing to be too thin or it will soak into the cake.
- Spread over the cake a decorate with more fresh blueberries and toppings of your choice.
Enjoy with a cup of tea and a granny if you like 🙂