Chef Joey's Blueberry Pudding Cake (Vegan)

Recipe by Chef Joey Z.
READY IN: 50mins




  • 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.