CHEF JOEY'S BLUEBERRY PUDDING CAKE (VEGAN)
I got this recipe from epicurious.com. I've been making this recipe for a few years off and on and never tire of it. I have used different berries in it as well. I have also used frozen berries that I've thawed out. Its such a versatile and delicious recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil.
- Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat.
- In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
- In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined.
- Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink.
- Bake 25-30 minutes until a knife inserted in the center comes out clean.
- Cool on a metal rack before cutting.
- Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.
Nutrition Facts : Calories 226.4, Fat 0.8, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 52.7, Fiber 2, Sugar 32.9, Protein 3.4
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