Prep 20 mins
Cook 30 mins
I got this recipe from epicurious.com. I've been making this recipe for a few years off and on and never tire of it. I have used different berries in it as well. I have also used frozen berries that I've thawed out. Its such a versatile and delicious recipe.
- 1⁄3 cup sugar
- 1⁄4 cup water
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon arrowroot
- 2 cups fresh blueberries
- 1 cup flour
- 1⁄2 cup sugar
- 1 3⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg substitute (Ener-G)
- 1⁄2 cup soymilk
- 1⁄2 cup vegan margarine (1 stick, melted and slightly cooled)
- 1 teaspoon vanilla
- Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil.
- Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat.
- In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
- In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined.
- Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink.
- Bake 25-30 minutes until a knife inserted in the center comes out clean.
- Cool on a metal rack before cutting.
- Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.
This recipe is really awesome! I used just under 1/2 a cup of canola oil in place of the vegan margarine and only a 6oz. container of blueberries and it turned out great. It was so simple to put together. Also, don't worry if it seems like a ridiculous amount of blueberry sauce, just pour it all over the batter and it'll turn out delicious. Thanks for the tasty recipe!!
This was Wonderful! My boyfriend said it is the best thing I've ever baked! I used cherrys for the fruit and whole grain flour rather than white. I did realize after beginning the recipe that I didn't have enough granulated white sugar for the dough, so I used 1/4 a cup of brown sugar and 1/4 a cup of agave nectar instead. It was perfect, and I can't wait to try other varieties!
Such a delicious dessert, we went thru it so quickly I didn't have a chance to get a picture! I was thinking about serving this for a lunch buffet, but it's really better served as a plated dessert because it's very tender being a "pudding" cake. (I never did get the knife to come out clean even after baking a little longer). Taste wise, this is ace - the only thing I would be tempted to change is the amount of butter/marg - it is quite a bit for such a small cake, and while decadent and moist, I think it would be fine with less...I'll have to play around with that. Thanks Joey, much enjoyed!