Chef Joey’s Blueberry Pudding Cake (Vegan)
Blueberries are known for their high antioxidant content, which can help protect against aging and certain diseases.
This is vegan and gluten free recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Chef Joey’s Blueberry Pudding Cake (Vegan)
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a baking dish.
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In a mixing bowl, combine the flour, baking powder, salt, and cane sugar.
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In a separate bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and lemon juice.
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Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
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Gently fold in the blueberries.
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In a small bowl, mix the cornstarch with a tablespoon of water until smooth. Pour this mixture over the batter.
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Pour the boiling water over the batter. Do not stir.
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Bake for 40 minutes or until the top is golden brown and the pudding is set.
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Allow the cake to rest for 30 minutes before serving.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
