Vegan blueberry cake à la Mäusle

Ingredients for 1 servings:

• 250 g blueberries, fresh
• 215 g spelt flour, fine
• 25 g cornstarch
• 175 g sugar
• 15 g soy flour
• 1 pinch(s) vanilla powder
• 1 pinch of salt
• 2 tsp cream of tartar baking powder
• 200 g margarine, liquid
• 200 g soy milk (soy drink), natural
• possibly water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Sort and wash the blueberries, then drain well. Note: Up until now, I’ve only made this cake with fresh blueberries! Line the bottom of a 26cm springform pan with baking paper. Lightly grease the edges with margarine. Preheat the oven to 200°C (top/bottom heat). Mix together the spelt flour, cornstarch, sugar, soy flour, vanilla powder, cream of tartar, and salt. Add the liquid (cooled) margarine and soy milk and mix everything into a dough. It should be a creamy, sticky dough; if not, add a little more water. Pour the batter into the pan, scatter the blueberries on top, and gently press them into the batter. Bake the cake for about 30 minutes. Let it cool in the pan, ideally letting it rest in the refrigerator overnight. Tips: If you prefer a more vanilla flavor, use vanilla soy milk instead of plain soy milk.