Delight in the flavors of summer with this light and airy blueberry layer cake. Made with wholesome ingredients like dairy-free milk, yogurt, and a hint of vanilla, this cake is a perfect blend of health and taste. The recipe includes a special vegan vanilla protein frosting, offering a unique twist to traditional cake toppings. This cake is not only a treat for your taste buds but also a healthier choice for your summer gatherings.
Ingredients:
- Cake:
- 320g self-rising flour
- 40g vegan vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla essence
- 150g granulated sweetener
- 360ml plant-based milk mixed with 1 tsp apple cider vinegar
- 90g plant-based yogurt
- 100g mild-flavored oil (like light olive oil)
- 200g fresh blueberries
- Frosting:
- 300g plant-based cream cheese alternative
- 100g plant-based yogurt
- 40g vegan vanilla protein powder
- 50ml plant-based milk (adjust as needed)
Method:
- Warm your oven to 170°C (fan setting) and prep three 6-inch round cake pans with lining.
- Mix the plant-based milk with vinegar and set it aside to curdle.
- Combine the milk-vinegar mix with the other wet ingredients. Gently integrate the dry ingredients, avoiding over-mixing. Carefully fold in the blueberries.
- Evenly distribute the batter among the pans and bake for 20-25 minutes, or until a skewer comes out clean.
- For the frosting, whisk together all ingredients, adding the milk gradually to achieve the right consistency.
- Once the cakes are cool, layer them with the frosting, spreading evenly.
Enjoy this delightful summer cake and feel free to share this recipe with friends and family!
