Recipe
Looking for a show-stopping dessert? This Blueberry & Walnut Glaze Cake is sure to bring the wow factor. A tender vanilla cake with a scattering of crunchy walnuts and a sweet, shiny blueberry glaze, it’s a simple bake that delivers big on flavour and texture.
You will need
Serves 12-14
For the cake:
- 60g vegan butter, cubed at room temperature
- 60g vegetable shortening, at room temperature
- 120g icing sugar
- 1 tablespoon vanilla bean paste
- 1 teaspoon lemon essence
- 180g plain flour
- 20g cornflour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 300ml soy milk, at room temperature
- 2 tablespoons white vinegar
For the blueberry glaze:
- 50g crushed walnuts
- 150g white sugar
- 2 tablespoons cornstarch
- 1 cup water, at room temperature
- 100g blueberries, defrosted or fresh
- 2 tablespoons lemon juice
Recipe: Sara Kidd
Directions
20 mins to prep
30 mins to bake
10 mins to cook
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Step 1
Preheat your oven to 160°C, then grease and line an 8-inch ring shaped cake tin with baking paper.
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Step 2
Using an electric mixer with a paddle attachment or a hand mixer at a low speed, beat the butter and shortening together until combined. Add the icing sugar, vanilla bean paste, and lemon essence, and beat until light and fluffy. Don’t overbeat the mixture.
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Step 3
In a large bowl, sieve the flour, cornflour, baking powder, baking soda, and salt, and mix well with a whisk. Set aside.
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Step 4
In another bowl, mix the soy milk and vinegar together until the mixture thickens slightly.
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Step 5
Add the dry ingredients and soy milk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients, mixing on low speed until just combined after each addition.
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Step 6
Pour the mixture into the prepared cake tin and spread it evenly. Gently tap the tin on the bench to release any air bubbles.
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Step 7
Bake for 27-30 minutes or until the skewer comes out clean.
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Step 8
Remove the cake from the oven and allow it to cool in the tin. Carefully turn it out onto a cooling rack and leave to cool completely. Arrange the walnuts over the middle of the cake, keeping them away from the edges.
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Step 9
To make the glaze: Heat the sugar, cornstarch and water over medium-high heat in a small saucepan, whilst continuously stirring until it comes to a gentle boil.
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Step 10
Reduce the heat, then stir through the blueberries and lemon juice. Cook, stirring constantly, until the glaze becomes thick and opaque. Remove from the heat and allow it to cool until lukewarm but still pourable.
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Step 11
Place a tray underneath your cooling rack to catch excess glaze. Gently pour the glaze over the centre of the cake, allowing it to flow over the walnuts. Let the glaze set before removing the cake from the rack. Place onto a serving tray or cake stand, slice into pieces and enjoy!
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Recipe: Sara Kidd
