Wonderful Vegan Blueberry Bundt Cake
Preheat your oven to 325 degrees.
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In a stand mixer cream the margarine and both sugars. Meanwhile combine the almond milk and lemon juice and set aside. In a seperate bowl combine both flours, baking powder, cinnamon and salt. Toss in the dried blueberries and make sure they are nicely coated so they don't sink to the bottom of your cake.
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Using a blender throughly puree your fresh or frozen blueberries, the finer the better. Then pour in the almond milk and lemon mixture and pulse briefly to combine.
Slowly add in part of the dry mix into your stand mixer, let it begin to incorporate, and follow it with a portion of the liquid, Alternate between the two until both are completely used up, allowing the mixer to catch up with your demands before proceeding. Pour it into the sprayed bundt cake and tap it a few times to remove any air bubbles, then smooth out the top. Bake for 60-70 minutes, let it cool for 20 minutes before cutting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 17 Servings | ||
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Calories: 290 | ||
Calories from Fat: 100 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 162.7mg | 6 % | |
Potassium 116mg | 3 % | |
Total Carbohydrate 46.4g | 14 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 43.8g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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