Vegan Blueberry Buckle Cake | Vegan Blueberry Cake
This vegan blueberry buckle cake is the perfect combo between a soft, moist, blueberry sponge, and a crunchy, cinnamony crumble.
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Cooking tools:
- Kitchen scale
- Microplane
- Cake pan
- Cooling rack
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Wooden spoon
- Fork
- Paper towel
- Chef's knife
Ingredients
- 65g plain white flour
- 65g granulated sugar
- 55g vegan butter
- 1t ground cinnamon
- 1/4 tsp flaky sea salt
- 1tsp ground psyllium husks (or 1T ground flax/linseed) + 4t water
- 260g plain white flour
- 2 tsp baking powder
- ¼ t fine sea salt
- 55g vegan butter, at room temperature
- 100g granulated sugar
- 50g light muscovado sugar
- 1tsp vanilla extract
- 2 tsp lemon zest
- 240ml vegan soy yogurt, unsweetened and unflavoured
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