Perfect for brunch or dessert, this blueberry-studded pound cake from The Oat Milk Cookbook can easily be switched up by swapping the blueberries for raspberries or blackberries and adding lemon zest to the thick, sweet glaze. What you need: For the cake: 1 cup oat milk 1⁄4 cup flaxseed 11⁄2 cups flour 1 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 cup refined coconut oil, softened but firm 1 cup sugar 1 teaspoon vanilla extract 11⁄2 cups fresh blueberries or frozen, not defrosted For the glaze: 3 tablespoons powdered sugar 1 tablespoon oat milk (plus more if needed) 1⁄4 teaspoon vanilla extract What you do: Preheat oven to 350 degrees. Lightly oil a loaf pan.
In a small bowl, combine milk and flaxseed meal. Set aside. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream together coconut oil and sugar. Beat oat milk mixture and vanilla into coconut oil mixture. Mix dry ingredients into wet ingredients.
Fold in blueberries. Spread batter into prepared pan. Bake cake 75 minutes or until a toothpick inserted in center comes out clean.
Cool cake in pan 10 minutes before transferring to a cooling rack. To make glaze, mix all ingredients together, until consistency is smooth, and drizzle it over cooled cake. DON'T MISS OUT : Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter Vegan Lemon Drizzle Pound Cake Vegan Blueberry-Orange Bundt Cake Vegan Mini Blueberry Ch.
