Introduction:

Welcome to our delightful Vegan Wild Blueberry Loaf Cake recipe, a delightful treat that’s bursting with the fresh, fruity flavors of wild blueberries. This moist and tender loaf cake is not only vegan-friendly but also easy to make, making it perfect for any occasion. Whether you’re hosting a brunch, enjoying an afternoon snack, or craving a sweet dessert, this recipe is sure to impress both vegans and non-vegans alike. Let’s dive into the details of how to create this delectable treat.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup wild blueberries (fresh or frozen)
  • 1 cup non-dairy milk (such as almond, soy, or oat milk)
  • 1/2 cup granulated sugar
  • 1/4 cup coconut oil, melted
  • 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Zest of one lemon (optional)

Instructions:

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or lining it with parchment paper for easy removal.
  2. Prepare the Flax Egg: In a small bowl, combine the ground flaxseed with water to create a flax egg. Let it sit for about 5 minutes until it forms a gel-like consistency.
  3. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the granulated sugar and lemon zest, if using.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the non-dairy milk, melted coconut oil, flax egg mixture, and vanilla extract until well combined.
  5. Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense loaf.
  6. Fold in Blueberries: Gently fold the wild blueberries into the batter until evenly distributed. Avoid overmixing to prevent the blueberries from breaking apart and turning the batter blue.
  7. Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the loaf cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve the cake on its own or with your favorite toppings, such as vegan whipped cream or fresh fruit.

Nutritional Information:

  • Serving Size: 1 slice
  • Calories: 180
  • Total Fat: 6g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 180mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 2g
  • Sugars: 10g
  • Protein: 3g

Smart WW Points:

Each slice of this Vegan Wild Blueberry Loaf Cake is approximately 5 SmartPoints on the Weight Watchers program when prepared as directed. Enjoy this guilt-free treat as part of your balanced diet and savor the delicious flavors of summer in every bite.