Blueberry Cake

Baking Vegan desserts have often been a bit of a hit or miss in my past attempts. I don't like using a lot of oil, and sometimes egg-substitutes do not seem to work as they should. However one thing that I have found works really well to produce a soft, moist vegan dessert is using applesauce. This delicious cake is moist, and soft, just like a blueberry muffin but in cake form. Not the healthiest, but it is great for a morning tea snack every once in a while. The recipe is from Wild Vegan - by Angela Stafford 

120g (4oz) vegan margarine

1/2 cup unrefined sugar

1 1/2 teaspoons vanilla extract

1 cup unsweetened applesauce or stewed apple

220g (8oz) self-raising flour 

1 teaspoon baking powder

1/2 cup frozen blueberries (frozen blueberries keeps them from getting squashed during mixing 

1. Preheat oven to 180C (350 F, Gas Mark 4) and grease and line a 19cm (7 inch) round cake tin. 

2. In a large mixing bowl, cream the margarine and sugar with an electric mixer until it is very light in colour. 

3. Add the vanilla and apple and mix well. 

4. Slowly add the flour and baking powder to the wet ingredients, stirring gently by hand. 

5. Lastly, stir in the blueberries. Note the mixture will be thick. 

6. Pour into the cake tin, making sure there is an even coverage. Bake for 40-45 minutes or until a skewer comes out clean when tested. Leave to cool in tin for 10 minutes before transferring to a wire cooling rack.