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Blueberry cake


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


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Preheat the oven to 180°C.

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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.

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Bake at 180°C for at least 25 minutes and check with the tip of a knife – it should come out dry.

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While cooking, mix the Sojade Natural yoghurt alternative (for the icing) with the jam and set aside.

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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!

Recipe created for you by Eglantine

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