Chef Joey's Blueberry Pudding Cake (Vegan) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this recipe from . I've been making this recipe for a few years off and on and never tire of it. I have used different berries in it as well. I have also used frozen berries that I've thawed out. Its such a versatile and delicious recipe. Ingredients:
1/3 cup sugar |
1/4 cup water |
1 tablespoon lemon juice (fresh) |
1 teaspoon arrowroot |
2 cups fresh blueberries |
1 cup flour |
1/2 cup sugar |
1 3/4 teaspoons baking powder |
1/2 teaspoon salt |
1 egg substitute (ener-g) |
1/2 cup soymilk |
1/2 cup vegan margarine (1 stick, melted and slightly cooled) |
1 teaspoon vanilla |
Directions:
1. Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil.
2. Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat.
3. In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
4. In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined.
5. Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink.
6. Bake 25-30 minutes until a knife inserted in the center comes out clean.
7. Cool on a metal rack before cutting.
8. Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.
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