Eggless Whole Wheat Blueberry Cake
Eggless whole wheat blueberry cake, is dense and moist cake which I made using whole wheat flour and almond flour and this is an eggless cake recipe which is healthier than regular blueberry cake.
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Servings: 10 piece
Ingredients
- 75 g Wheat flour whole
- 25 g corn starch
- 100 g almond flour
- 100 g brown sugar granulated
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 240 ml milk
- ½ teaspoon vanilla extract
- 60 ml canola oil
- 1 cup Blueberries of , fresh or frozen
Instructions
- Preheat oven to 180 C degrees.
- Take 16” round cake tin/pan and line it with a parchment paper.
- Combine all three flours, salt, baking soda in a large bowl.
- In a separate bowl whisk together the milk, oil and vanilla extract.
- Add the wet ingredients to the dry ingredients in the bowl. and mix them together with a silicon spatula till well combined.
- Gently fold in the frozen blueberries.
- Pour this whole wheat blueberry cake batter in the prepared tin and bake for 40-50 minutes.
- Let it cool on a wire rack before slicing it.