Vegan Blueberry Pound Cake
Ingredients:
- 1 cup soy or almond milk
- 1 tablespoon apple cider vinegar
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Make Vegan Buttermilk:
- In a small bowl, combine soy or almond milk with apple cider vinegar. Stir and let it sit for about 5 minutes to curdle and form vegan buttermilk.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the sugar, vegetable oil, and vanilla extract until well combined. Add the vegan buttermilk mixture and whisk again until smooth.
- Combine Dry Ingredients:
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in Blueberries:
- Gently fold in the blueberries into the batter, being careful not to crush them too much.
- Bake:
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the blueberry pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy this moist and flavorful vegan blueberry pound cake as a delightful treat or dessert!