Chef Joey's Blueberry Pudding Cake (Vegan)

"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."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:
50mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. 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!!
     
  2. 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!
     
  3. 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!
     
  4. Yummy dessert. I used frozen/thawed strawberries in place of blueberries and it turned out well. Subbed cornstarch for the arrowroot and used white whole wheat flour. Easy to make and delicious. My bf loved it. This is a recipe I would make again for guests or bring for potlucks. Thanks for posting.
     
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Tweaks

  1. 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!!
     
  2. Yummy dessert. I used frozen/thawed strawberries in place of blueberries and it turned out well. Subbed cornstarch for the arrowroot and used white whole wheat flour. Easy to make and delicious. My bf loved it. This is a recipe I would make again for guests or bring for potlucks. Thanks for posting.
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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