Peanut Butter Blueberry Cake

by Edward Daniel
Peanut Butter Blueberry Cake recipe.

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.

Make this:

  • 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 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.


Edward x

Peanut Butter Blueberry Cake recipe.
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g millet
  • 150g white rice flour
  • 40g flaxseeds
  • 40g oats
  • 60g tapioca flour
  • 125g raw 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


  1. Preheat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  2. Line cake tins with olive oil.
  3. 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.
  4. 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.
  1. 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.
  2. Serve.


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LFFL 5 July 2013 - 02:16

Looks inviting and sounds interesting.

theedwarddanielethiveganblog 5 July 2013 - 08:22

Thank you for the comment. Yes, the combination works well. Do hope you try it and let me know how it works out?


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