Blackberry Cake
Servings
14
Prep Time
20
Cook Time
45
About This Recipe
Give this tasty plant-based cake a try! This recipe has been slightly adapted from Lazy Cat Kitchen.
Ingredients
115 g / ½ cup thick vegan yoghurt
30 ml / 2 tbsp neutral oil
175 g / ¾ cup + 2 tbsp sugar
15 ml / 1 tbsp lemon juice + zest of 1 lemon
1½ tsp vanilla extract
120 ml / ½ cup plant milk
100 g / ¾ cup blanched hazelnuts OR 100 g / 1 cup hazelnut meal or ground almonds
180 g / 1½ cups all purpose white flour sifted
¼ tsp fine sea salt
¾ tsp baking soda
1¼ tsp baking powder
150 g / 1 heaped cup blackberries
A handful of chopped hazelnuts
50 g / 1/3 cup icing sugar
1½ tsp lemon juice
extra blackberries, to decorate
Instructions
Heat up the oven to 175° C (or 155° C fan forced) / 350° F (310° F fan forced). Grease a 1 kg / 2 lb cake tin & line it with a wide strip of baking paper to be able to remove your cake easily.
Grind hazelnuts very finely in a food processor, set aside.
Stir the yoghurt, oil and sugar together with a spatula until the mixture is uniform.
Add in the vanilla extract, plant milk, lemon zest and juice. Mix well.
Stir in ground hazelnuts into the wet ingredients.
Next sift in flour, salt and both baking agents over the wet ingredients, in two to three batches. Fold each batch into the wet ingredients gently with a spatula. The finished batter should be a fairly thick, but still pourable.
Finally, fold in blackberries very gently.
Transfer the batter into the prepared baking tin and bake for about 45-50 min, until a toothpick comes out clean and the top is nicely browned – if the top is browning too quickly, tent it with a piece of kitchen foil.
Once the cake is completely cool, make the icing by whisking in small amount of liquid (about 3 tsp) into the icing sugar. I used one and a half teaspoon of lemon juice and the same amount of blackberry juice obtained by squeezing a couple of fresh blackberries over a small sieve.
Drizzle icing over the cake, then immediately sprinkle with chopped hazelnuts on top. Decorate with a few more blackberries if you wish. Use a serrated knife and gentle pressure to produce neat looking slices.