Recipe

Enjoy this vegan sweet treat.

Serves: 12 people   |   Prep time: 10 minutes   |   Cooking time: 20 minutes

American   |   Dessert   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

• 280g Self Raising flour
• 1 tsp. Baking Powder
• 130g Demerara Sugar (+ additional 2 tbsp.)
• 225ml Unsweetened Almond Drink
• 75ml Vegetable Oil
• 1 tsp. Vanilla Extract
• 200g Blueberries
• Pinch of Salt
• 12 Hole Muffin Tin
• 12 Muffin Cases

  

Method

1. Preheat the oven to 200°C/180 Fan/Gas Mark 6.
2. Mix together the almond drink, oil and vanilla extract.
3. In a separate bowl combine the flour, baking powder and sugar.  
4. Add the wet mixture into the dry and mix until just combined.
5. Fold ¾ of the blueberries into the mixture.
6. Distribute the cake batter evenly between the 12 muffin cases and top with the remaining blueberries then sprinkle over 2 additional tbsp. of demerara sugar.  
7. Bake for 15-20 minutes until a cocktail stick comes out clean.