Créé avec l’IA
Vegan Blueberry Chili Cake
50 min 196 kcal par portion Moyen
Ingrédients
4 Portions
- blueberries1 cup
- spelt flour2 cups
- soy milk1 cup
- agave nectar0,5 cup
- sunflower oil0,25 cup
- baking powder1 tablespoon
- nutmeg1 teaspoon
- crushed red pepper flakes1 teaspoon
- salt0,5 teaspoon
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a cake pan.
- 2
In a large mixing bowl, combine the spelt flour, baking powder, nutmeg, crushed red pepper flakes, and salt.
- 3
In another bowl, mix together the soy milk, agave nectar, and sunflower oil until well combined.
- 4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 5
Gently fold in the blueberries, being careful not to overmix.
- 6
Pour the batter into the prepared cake pan, spreading it evenly.
- 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
