German Blueberry Cake
2 cups white flour
1/2 cup brown sugar
3/4 teaspoon salt
1 teaspoon baking powder
2/3 cup raw cashews
1/2 cup water
1 tablespoon olive oil
2 cups fresh or frozen blueberries
Preheat oven to 350 deg. F.
In a large bowl combine flour, brown vegan sugar, salt and baking powder.
Place cashews, water and oil in blender and blend until creamy smooth.
Pour blended mixture over dry ingredients and mix gently (with hands) until mixture sticks together when compressed.
Press 2/3 of the mixture into the bottom of an oiled 9 round springform pan. Cover with the berries. Sprinkle some vegan sugar overtop if the berries are anything but super-sweet.
To the remainder of the crumb mixture add 3 tsp oil, 2 Tbsp brown vegan sugar and a few spoons flour. A few slivered almonds are also nice. Rub together with hands to make a nice crumbly texture and sprinkle over the blueberries.
Bake 30 min. or until golden brown.
Let cool before removing from pan. Excellent with Soy/Rice Ice Cream or Vanilla Pudding.
SO HOW'D IT GO?
I made this cake with frozen blackberries instead (because they are my favorite). I also found it helpful that, when mixing the dough, to have your hands wet with water so it will make the dough stick better together. Everyone in my family really enjoyed it, especially warmed and with a dollop of whipped topping. The sweetness of the cake comes from the berries so it is perfect with tea or coffee, or just a light dessert. I'll make it again!
I made this cake tonight for a dinner party, and managed to impress people who always say 'yes, I would be vegan but then I would have to give up sweets' - so I'm happy! Thanks for the great recipe - it is delicious! :)
i made this a few months ago and it was delicious!
i didnt have enough blueberries so i added a few blackberries because they were the same color :) and it was still awesome.
it's not a cake like a chocolate cake or whatever you think of when you think of cake...maybe it's more of like a crumble-y thing...but it's still excellent.