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.
Indulge in the richness of this Peanut Butter Blueberry Cake. This cake will overthrow any belief that vegan food can’t be scrumptious.
When to Make This Recipe:
Make this:
- When you feeling all fritzy and need some semblance of sanity as you bite into pure indulgence
- When you need a break from the ordinary, indulge in this moist and spongy vegan cake. It’s perfect for satisfying late-night cravings or a mid-day pick-me-up
- When you’ve got that blue feeling and need a little pick me to send you off into the clouds
Inspiration Behind the Recipe:
Inspired by a night frolicking with peanut butter pangs, this cake was created to quench my illustrious desires. This cake combines the perfect balance of citrus lemon and vanilla with the richness of peanut butter and the burst of blueberries.
A game-changer for vegan bakers, this recipe features a millet and rice confectionary, fresh blueberries, and a hint of citrus lemon and vanilla. It’s a perfect dessert for spring, summer, or any time of the year. It’s sure to become a favourite among vegan foodies and those with gluten intolerance. This makes it a guilt-free indulgence for everyone to enjoy.
Savour the flavours, indulge in the texture, and let this cake transport you to a state of pure ecstasy.
Recipe Highlights:
- Vegan and gluten-free
- Moist and spongy cake made with peanut butter, blueberries, millet, and rice
- Infused with citrus lemon and vanilla for a perfect balance of flavours
- Perfect for satisfying cravings, late-night treats, or a mid-day pick-me-up
What equipment to use:
For this recipe, I suggest:
High speed blender
Oven
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.
Love.
Edward x
Ingredients
- 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
Instructions
- 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.
- Serve.
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