Following this simple cake recipe will give you a perfect vegan, fluffy cake every time. I call it my full-proof cake which I will use to please my visitors whenever they come over to my apartment. Here I used Natures Charm evaporated coconut milk but this can be replaced with any non-dairy milk of choice.
Ingredients:
· 2cups plain flour
· 3/4cup coconut sugar
· 2+1/2tsp baking powder
· 1/2tsp salt
· 1/2tsp apple cider vinegar
· 1/2cup Natures Charm evaporated coconut milk
· 1/4cup coconut oil, melted
· 2tbsp soy yoghurt
· 1cup fresh/frozen blueberries
1. Preheat oven to 180 degrees and line a loaf tin with parchment paper.
2. In a large mixing bowl, whisk together the milk, apple cider vinegar, oil, yoghurt and sugar until combined.
3. Add the flour, baking powder and salt and stir until a smooth, thick batter is formed. Carefully stir in the blueberries.
4. Transfer batter to the loaf tin and bake in the oven for approx. 50 minutes (until a knife comes out clean).
5. Let cool before serving.
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