I don’t think this type of cake is typically English, but there were a lot of people asking for the recipe last time I posted it, so here it is!
I say, or rather write, this far too often, but you really can do whatever you want with this recipe. There no limits as to how it should be – you can swap whole spelt flour for glutenfree flour, raw unrefined cane sugar for coconut sugar or use other fruits. I love it with apples, apricots or plums – but blueberries are just my favourites.
Feel free to send me pictures or write a comment if you try it out, nothing makes me happier! And another idea to make this a little different, just make a traditional crumble out of it: leave out the yeast dough base and only make fruit with crumble topping (the crumble topping is the best anyways…)
Normally I wouldn’t use vegan butter, because I don’t like these refined products as you know, but it really doesn’t taste the same with coconut oil and Mum kind of invented this recipe, so I just went with it. My aunt even prised the good butter taste of this cake, although there’s no butter in it. That’s how can fool your whole family.
Well, I guess that’s it for today. Have a lovely week and never forget how amazing you are.
prep time: 15 minutes | cook time: 30 minutes | total time: 45 minutes | yield: 1 round baking tin
180 g whole spelt flour
½ cube fresh yeast
80 ml plant milk
1 dash of vanilla
20 g coconut blossom sugar
20 g vegan butter
1 pinch of salt
500 g blueberries
100 g whole spelt flour
1 dash of vanilla
50 g coconut blossom sugar
80 g vegan butter
1. Heat the plant milk slightly. Put the flour in a bowl, crumble the yeast on top and add all the other dough ingredients. Mix in a kitchen machine for 5 minutes. Line a round baking dish with baking paper and preheat the oven to 200°C. Let the dough sit for about 20 minutes until it has doubled in size.
2. Wash and drain the blueberries. Press the dough evenly into the tin and make sure to cover the sides, too. Fill it up with blueberries and stir together the crumble ingredients. When mixed well, crumble over the blueberries and bake the cake for 30 minutes. Serve warm or cold.