Monday, June 18, 2012

Secret Recipe Club - Vegan Blueberry Buttermilk Cake

Another month and and another Secret Recipe Club post. (Each month members are assigned another person's blog which they must look through, choose and make a recipe and then blog about it).

This month I was lucky enough to be assigned the awesome Wifes with Knifes blog written by Cathy. Cathy actual sells homemade granola, trail mix and roasted nuts at a local farmer's market (What an awesome job!) and she has a ton of really great recipes on her blog. The photo's are lovely and the recipes look just scrumptious. I had a hard time choosing the recipe I would use this month - These granola cookies really stood out along with this banana cake and snickerdoodle bread (See a lot to choose from). In the end though I had a pint of blueberries in the fridge and thought that this blueberry buttermilk cake would be tasty.

I made a few subsitiutions to make the cake vegan and it seriously turned out so good. I think this might be one of the best cakes I have made when starting with a non vegan recipe. The texture was perfect very much like a coffee cake - so all you vegans out there take note - use this as a base recipe and add whatever fruit or flavour you like to change it up. Thanks Cathy for the great addition to my kitchen.

Oh and I don't think I have mentioned it yet but P and I are pregnant! The baby is due in mid August and here is a photo of my belly.

Vegan Blueberry Buttermilk Cake
Adapted from Wifes with Knifes

1 cup non-dairy milk
1 Tbsp apple cider vinegar
1 Tbsp ground flaxseed mixed with 3 Tbsp water
1/2 cup vegan margarine, room temperature
2 teaspoons lemon zest
7/8 cup sugar (or 3/4 plus 2 Tbsp)
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries
1 Tbsp sugar for topping


Preheat oven to 350 degrees and prepare a 9 inch square cake pan.

Make "buttermilk" by mixing non-dairy milk with the apple cider vinegar and let sit for 5 minutes.

Cream margarine with lemon zest and 7/8 cup of sugar until light and fluffy. Add the flaxseed mixture and vanilla and beat until combined.

Meanwhile toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Then fold in the blueberries.

Spread batter into pan (the batter will be very thick). Sprinkle with remaining tablespoon of sugar. Bake for 35-40 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before cutting. Enjoy!


  1. Love the trick for making vegan buttermilk! Great pick for SRC :-)

  2. Looks really yummy. Congrats on the pregnancy.

  3. This looks absolutely amazing...that child is going to be one lucky, happy baby! :)

  4. Big congrats on your little bun. Your cake look wonderful and I'm saving this recipe to make for my daughter, she would love some allergy safe-for-her cake.

    If you haven't already, I'd love for you to check out my group "A" SRC entry: Candied Popcorn.

    Cook Lisa Cook

  5. Wow, congrats on the new one!
    Blueberries seem to be the popular ingredient. This cake looks delish, topped with ice cream it's the perfect summer dessert.
    Great SRC pick.

  6. Hello fellow vegan mama! These cakes look amazing :-)

  7. Yummy! These look super delicious and the blueberries really give them a summer feel. Great pick for SRC! Glad to be in group C with you. :)

  8. Your vegan version of one of my favorite recipes looks fantastic. I didn't know anything about vegan cooking when I got your blog as my SRC assignment recently and have to say that I'm really impressed by how great many of the recipes are.This cake doesn't lack anything by removing the dairy. Thanks so much for your lovely comments. I'm happy you enjoyed the recipe.

  9. Congrats! I would love this for breakfast!

  10. Looks great! I've never tried vegan cooking, but I think I may dip my toes in the water!

  11. Congratulations!! and your post looks wonderful!