Cape Breton Blueberry Cake Milk Egg Substitute Incl
Indulge in the comforting flavors of Cape Breton with this delectable Blueberry Cake recipe, thoughtfully designed to include milk and egg substitutes for a plant-based twist. The moist and tender crumb is achieved with unsweetened applesauce and almond milk, ensuring it’s a perfect choice for vegans and those with dietary restrictions. Fresh or frozen blueberries add bursts of juicy sweetness, while a hint of optional lemon zest elevates the flavor profile with a subtle citrusy touch. Topped with a sprinkle of light brown sugar for a delightful crunch, this easy-to-make cake comes together in just under an hour, making it an ideal dessert or teatime treat. Whether served warm or at room temperature, this rich, fruity cake is a heartwarming nod to traditional Cape Breton baking with a modern, dairy-free spin.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cup Unsweetened applesauce (egg substitute)
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 0.5 cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Lemon zest (optional, for added flavor)
- 2 tablespoons Light brown sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch square baking pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, applesauce, almond milk, vanilla extract, and vegetable oil. Mix until smooth and well incorporated.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
Gently fold in the blueberries and optional lemon zest, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. If desired, sprinkle the top with light brown sugar for a sweet, crunchy topping.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice into squares and serve warm or at room temperature. Enjoy your Cape Breton Blueberry Cake!
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 506.7 g | 184% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 259.7 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 518 mg | 40% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
