Vegan tomato & mushroom pancakes
You can't beat pancakes for brunch. Try making this delicious dairy and egg-free recipe with a creamy tomato and button mushroom topping
Blueberry & coconut cake
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 12
Skip to ingredients
- 250ml ricebran oil, plus extra for the tin
- 3 eggs
- 225g caster sugar
- 2 tsp vanilla extract
- 300g self-raising flour
- 50g desiccated coconut
- 175ml soya milk
- 140g fresh or frozen blueberriesplus extra to serve
- icing sugarto dust
Nutrition: per serving
- kcal387
- fat24g
- saturates7g
- carbs47g
- sugars22g
- fibre2g
- protein5g
- salt0.3glow
Method
step 1
Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
step 2
Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
step 3
Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.
