Blueberry Sourcream Cake (vegan)

So I wanted cake for breakfast...

I found this recipe for basic vegan yellow cake and customized it from there

It turned out great and I made a glaze to put on top after it cooled for a few minutes

I didn't let it cool completely before we ate it, so it didn't look too pretty for pictures.
It tasted yummy though!!  You could add any fruit you like, and I probably could have used less sugar.
The glaze was fun and different with the addition of the pineapple juice! 

Bake at 325
30-40 mins
Grease an 8 in pan.

1/4 cup vegan butter (earth balance)
1/4 cup vegan sour cream (tofutti)
2 tbl vinegar
1/2 tbl vanilla
1 1/2 cups white whole wheat flour
1 tsp baking powder
1 cup sugar
About 6 oz fresh bluberries
About 1/4 cup of pineapple juice from fresh pineapple
Handful of crushed raw walnuts

Tsp fresh pineapple juice
Juice from half a lemon
About 2 tbl of powdered sugar (up to 3, if you want the glaze thicker)

Soften butter and sour cream. Mix with hand mixer til fluffy, add vinegar and vanilla, mix.  Add all dry ingredients and stir to combine. Add in pineapple juice as needed to get the right consistency. I crushed the walnuts in my hand and folded them and blueberries in. Pour into greased pan. Bake.
Make glaze when it comes out of the oven.
Add all ingredients to a small bowl and whisk to combine. Pour over warm cake, then poke holes in top so it soaks in! Eat.

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