Vegan Banana And Blueberry Cake Recipes

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BLUEBERRY BANANA CAKE



Blueberry Banana Cake image

This recipe for blueberry banana cake is heavy on the fruit, with more bananas and blueberries in the batter than flour and sugar.

Provided by Carroll Pellegrinelli

Categories     Brunch     Dessert     Breakfast     Snack     Cake

Time 1h10m

Yield 16

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup sugar
3 large eggs (at room temperature)
1 teaspoon vanilla extract
4 bananas (very ripe, mashed)
1 cup blueberries (rinsed and dried)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Grease and flour the cake pan.
  • Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.
  • Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.
  • Add the butter mixture to the flour mixture. Combine until just mixed.
  • Fold in the bananas and blueberries.
  • Carefully pour the batter into the prepared pan.
  • Bake for 50 minutes or until a cake tester comes out clean.

Nutrition Facts : Calories 168 kcal, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 226 mg, Sugar 14 g, Fat 7 g, ServingSize 16 slices (16 servings), UnsaturatedFat 0 g

VEGAN BANANA AND BLUEBERRY CAKE



Vegan Banana and Blueberry Cake image

Make and share this Vegan Banana and Blueberry Cake recipe from Food.com.

Provided by Tams turning vegan

Categories     Lactose Free

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 9

2 cups self raising flour
3/4 cup raw sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup rice bran oil
1/4 cup almond milk
3 over ripe bananas
1/2-1 cup frozen blueberries
3 teaspoons brown linseeds

Steps:

  • Combine mashed bananas, sugar, oil and almond milk and stir until combined. Gradually add S/R flour and spices, stirring constantly. Add berries, and only stir them in lightly as to not make the colour seep.
  • Pour into a oiled (rice bran oil will do) round cake tin, or square, or triangle, whatever does your fancy, and then sprinkle with Brown linseeds and a bit of cinnamon.
  • I cook this cake for about 40-50mins at 185 degrees, however everyones oven is slightly different, so just cook it until you can poke a knife into it and withdraw without any mixture stuck to the knife.

Nutrition Facts : Calories 299.9, Fat 7.4, SaturatedFat 1.5, Sodium 1.5, Carbohydrate 56.3, Fiber 2.5, Sugar 27.1, Protein 3.8

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