We love to share a good simple vegan recipe here at England, Naturally. This Blueberry lemon cake (Rainbow Nourishments) only needs a few ingredients, and no egg-replacers are needed. Not too sweet, it requires no frosting and has even been designed (by a professional baker who knows her cake-making science) so the blueberries don’t sink to the bottom!
Avoid blueberries for choking hazards, kidney disorders and recent surgery (also check medication). Keep fruit pips/seeds and citrus fruits away from pets. Read more on food safety for people and pets. Just bin citrus scraps (acids could harm compost creatures). Same for tomato/rhubarb and alliums (onion, garlic, leeks, shallots, chives).
If you’ve found some juicy blueberries at the farm shop (or went overboard at the PYO farm), this cake is just waiting for you to make it! If you can’t find fresh blueberries, PACK’d sells organic frozen berries in paper packaging.
Why Eat Blueberries?
The question is more, why not? These sweet juicy berries are packed with nutrition. In season from late June to early September, only rinse them just before eating (the ‘silvery bloom’ is what protects them). Once bought, they’ll keep in the fridge for a few days. So eat them up quickly!
Incorporate Seasonal Fruits for Fresh Twists
Vary this cake up if you want!
- Summer: swap in raspberries or a mix of blueberries and strawberries.
- Autumn: add grated apple with cinnamon to the filling.
- Winter: fold in orange zest and a touch of cardamom.
- Spring: use early rhubarb compote in a thin swirl on top.
No-Bake Vegan Blueberry Cheesecake
Ideal for summer (and to reduce oven bills), No-Bake Blueberry Cheesecake (Running on Real Food) starts with a homemade cinnamon-pecan crust (sweetened with maple syrup) then the filling is made from soaked cashews and coconut cream. No oven required, you freeze this to set, then thaw for 30 minutes at room temperature (or an hour or two in the fridge).
If you have a nut allergy, swap cashews for silken tofu or extra coconut cream with oats. Add a little lemon juice and vanilla for a clean finish.
This cake will cost you around £8 to £11 to make. That sounds expensive, but that’s for a whole cake, considering a baker would charge a few pounds for a slice (and it wouldn’t be homemade and healthy). Cashews and blueberries are expensive, but the other ingredients (oats!) are not. So if making this cake to serve a few people, it’s quite affordable.
