654 kb
For the blueberry cake:
- 400g of Sojade Blueberry yoghurt alternative
- 375g of wholemeal flour
- 62g of cornflour
- 62g of melted coconut oil
- 250g of wholemeal coconut sugar
- 1 sachet of baking powder
- 1 handful of fresh blueberries
For the icing:
- 125g of Sojade Natural yoghurt alternative
- 1 teaspoon of blueberry jam
- 1 handful of fresh blueberries
Preparation steps
8 kb
Preheat the oven to 180°C.
8 kb
Empty the pot of Sojade Blueberry yoghurt alternative into a bowl. Add the flour, oil, sugar and baking powder. Mix well until smooth. Add the blueberries and pour into a cake tin.
8 kb
Bake at 180°C for at least 25 minutes and check with the tip of a knife – it should come out dry.
6 kb
While cooking, mix the Sojade Natural yoghurt alternative (for the icing) with the jam and set aside.
7 kb
Spread the icing over the cake as soon as it has cooled slightly, and arrange the fresh organic blueberries on top.
Enjoy this delicious blueberry cake!
