Here’s a step by step guide break-down to the process behind this neat little cake (with some added tips thrown in!)
Make Your Crumble
This is our super crunchy, lightly cinnamony topping that we’ll sprinkle over the batter before baking. The aim is to roughly combine the butter, sugar, and flour to make a sort of sandy texture. It’s important not to handle the mixture too much as the butter will melt and activate the gluten in the flour, making everything tough and gross. Use knives to cut everything together and don’t overwork the topping.
Hydrate The Psyllium Husks
This sounds like a task from a sci-fi movie, but I promise it’s not. All you need to do is combine the psyllium husks with a little water and allow them to soak it up. Psyllium husks are our egg replacer in this recipe. They’re super high in fiber and bind the whole batter together, much like eggs do. Just be warned that they do love to clump together, so when you add them to the batter later, be sure to mix well to combine.
Weigh Out The Dry Ingredients
This one’s easy! Just combine the flour, baking powder, and salt in a medium bowl. Whisk to combine and set aside. We’ll be using this later.
Beat Together The Butter/Sugar Mixture
You’ll want to use an electric beater of some sort for this step. Beat the vegan butter until very smooth and light. Make sure it’s at room temperature before you start, otherwise the batter could split. Once beaten, add the psyllium, sugars, vanilla, and lemon zest. Beat again until smooth. This is the start of your cake batter.
Add The Flour Mixture and Yogurt
Next, you need to add both the flour mixture and the yogurt to the butter/sugar mixture – but don’t just dump it all in at once. Alternate between the yogurt and the flour mixture, beating gently between each addition. The batter will be rather thick when you’re done, so be sure to add the soy milk and mix gently for one last time.
Add The Blueberries And Crumble
We’re going to do this in two additions. First, add ¾ of the blueberries and mix them into the batter super gently. Transfer the batter to the baking tray or cake tin then add the remaining blueberries. This means the cake will have blueberries on the top AND in the middle. Before placing in the oven, top the cake with the crumble and spread it in an even layer.
Bake Cool and Serve
Bake the cake at 180c for 30-35 minutes. Allow cooling fully before serving.