To be honest I had no idea of what I was doing except that I wanted a kind of apple and blueberry cake. It was only while eating it that I realized I was eating a vegan sponge cake. A sponge cake! Yum! It is a soft and moist lemon flavoured cake. Going to try out different versions of this cake! For a special occasion it's a nice cake to eat with cream, or icecream with blueberry sauce. I'll have to try that out myself next time.
1 cup (120 g) whole wheat flour 1 cup (120 g) all purpose flour 1/2 cup (85 g) sucanat 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt
1 cup (250 ml) soya milk 2 tsp apple vinegar 1/4 cup (60 ml) canola oil 1 tsp vanilla essence few drops of lemon essence, optional zest of one large lemon juice of one large lemon 2 tbl corn & barley malt syrup
2 1/2 cups (340 g) apples, cut in cubes 1 cup (120 g) blueberries, frozen
preheat the oven to 392 F/200 C
Place all the dry ingredients in a bowl and mix. In another bowl whisk all the wet ingredients together . Add this to the dry ingredients. Also add the apples and shortly mix all the ingredients together. The batter will be light and don't mix it too much. Work the blueberries carefully into the batter. Now place the batter into a springform which is lined at the bottom and grease the sides. I used a smaller sized springform (24 cm/9 inch). I had to bake the cake for about an hour, with the cake covered so that it doesn't brown too quicky. I made this cake only once so I have to check about the details like the baking time to be sure. You can check if it's ready by pricking a satay stick in the cake and it should come out clean. Let the cake cool completely and let it become cold in the fridge.