Connoisseurus Veg · by Alissa Saenz★ 5.0 (3)
Vegan Blueberry Cake
NUTRITION · PER SERVING75M COOK
CAL 20%·PRO 9%
CARBS 62G60% OF CAL
4G FIBER19G OTHER38G TOTAL SUGAR
FAT 17G37% OF CAL
11G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist cake packed with fresh blueberries, made with plant-based milk and vegan butter, and topped with a sweet almond glaze. Tender and easy to bake.
dessertamerican🥣 mixer🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup unsweetened and unflavored non-dairy milk
- 1 (5.3 ounce or 150 gram) container unsweetened and unflavored non-dairy yogurt ((1/2 cup of yogurt))
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) vegan butter ((room temperature))
- 1 1/2 cups organic granulated sugar
- 3 cups fresh blueberries, (divided)
- 1 cup organic powdered sugar
- 2 tablespoons unsweetened and unflavored non-dairy milk
At a glance
PER SERVING · TIME 75M
CAL 20%·PRO 9%
CARBS 62G60% OF CAL
4G FIBER19G OTHER38G TOTAL SUGAR
FAT 17G37% OF CAL
11G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 304mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.