Blueberry Streusel Cake Vegan Gluten Free Recipes

VEGAN GLUTEN-FREE BLUEBERRY CAKE

Steps:

• Preheat oven 375 degrees F. Spread melted butter at the base of a 9x13 and set aside.
• In a medium bowl, toss blueberries, sugar, cornstarch, lemon zest, and salt.
• In a large bowl, mix almond milk, ground flaxseeds vanilla, set aside for about 5 minutes.
• Add the all-purpose gluten-free flour, cane sugar, baking powder, salt.
• Add the almond mixture to the dry ingredients and mix well to combine.
• Spread the batter into the prepared baking dish and spread evenly.
• Spread the blueberries on top of the batter.
• Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

BLUEBERRY STREUSEL CAKE (VEGAN GLUTEN-FREE)

Steps:

• Preheat the oven to 160Fan/180*C and line an 8-inch square tin with parchment paper.Make the streusel topping by stirring together the flour, sugar, almonds and cinnamon and then stir in the melted butter or oil to a sticky crumbly mix.In a large mixing bowl, whisk together the milk and lemon juice for the cake and leave to "curdle" for 5 minutes. Now whisk in the sugar, butter or oil and vanilla essence. Sift in the flour, baking powder, bicarbonate of soda and cinnamon and pour in the ground almonds and salt. Whisk to a smooth batter and stir in the blueberries.Pour into the tin and cover evenly with the streusel top.Bake for 35-40 minutes until golden brown and firm to touch on top (an inserted skewer will come out clean). Allow to cool in the tin for 30-60 minutes until firm enough to lift out and cool fully on a wire rack.For the icing drizzle, stir together the icing sugar with 2-3 tsp water until pourable. Slice the cake into squares, drizzle over the icing and top with extra blueberries. Store the cake in an airtight container for 2-3 days at room temperature or for 3-5 days in the fridge. You can freeze the cake once cool for up to 1 month.

VEGAN BLUEBERRY STREUSEL CAKE RECIPE - (4.2/5)

Steps:

• 1.Preheat oven to 375 2.Grease a 9 x 13 cake pan, set aside 3.Make streusel topping, set aside 4.Combine with whisk or beaters: juice, soy milk, oil, and ground flax seed. Set aside 5.Combine flour, baking powder, baking soda, salt, and lemon zest 6.Stir wet ingredients into dry until just mixed 7.Fold blueberries into the batter 8.Scrape the batter into a pan, making sure it is even 9.Sprinkle streusel over top 10.Bake for 45 minutes until topping is golden and a fork inserted in the center comes out clean 11.Let sit for at least 5 minutes before serving TOPPING DIRECTIONS 1.Mix flour and sugar together 2.Cut butter into dry ingredients with a fork or pastry blender until it forms a crumbly mixture 3.You may need to rub the mixture with clean hands to incorporate the butter completely