Spongy moist burst Peanut Butter Blueberry Cake infused with citrus lemon and vanilla in a millet and rice confectionary.
Languish in ecstasy. And, come hither.
This dish will overthrow any belief that vegan food can’t be scrumptious.
- When you feeling all fritzy and need some semblance of sanity as you bite into pure indulgence
- When you’ve got that peanut butter late night hunger pangs and a sandwich just won’t cut it
- When you’ve got that blue feeling and need a little pick me to send you off into the clouds
Peanut Butter Blueberry Cake was inspired after a night frolicking with peanut butter pangs. To quench my illustrious desires, I made this cake to elevate me to new heights of fancy.
This Cake is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 150g millet
- 150g white rice flour
- 40g flaxseeds
- 40g oats
- 60g tapioca flour
- 125g unrefined cane sugar
- 1tsp baking soda
- Pinch of salt
- 150g peanut butter
- 75g olive oil
- 150ml filtered water
- ½ lemon, zest and juice
- 1tsp vanilla extract
- 125g blueberries
- Preheat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Line cake tins with olive oil.
- in a high-speed blender, blend the millet, flaxseeds, oats and sugar until fine. Transfer to a large mixing bowl with tapioca and baking soda. Use a spatula to combine.
- Blend peanut butter, lemon juice, oil and water in a high-speed blender. Pour into the mixing bowl. Combine well with the lemon zest, vanilla extract and blueberries.
- Place the dough in the prepared tin. Cover with aluminium foil and bake in the oven for about 35 minutes (after 25 minutes remove the foil) or until a skewer runs through dry. Remove and set to one side to cool.