Blueberry Teacake

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Blueberry Teacake

 

 

250 g (8 3/4 oz) vegan margarine

1 cup sugar

4 tsp egg replacer powder

1/4 cup water

1/4 cup silken tofu

300 g (10 1/2 oz) 'Tofu Sour Cream' (see below)

1 1/3 cups brown rice flour

2/3 cup potato starch

4 tsp GF baking powder

1 tsp xanthan gum

1 tsp GF vanilla extract (essence)

1/4 cup soy milk

 

3/4 cup roughly chopped walnuts or pecans

1/4 cup brown sugar

300 g (10 1/2 oz) blueberries

 

fresh blueberries

icing (powdered/confectioners) sugar

 

 

1. Preheat oven to 180 C (356 F).

 

2. Grease a 23 - 25 cm (9 - 10 " ) bundt (kugelhupf) pan and dust

lightly with potato starch.

 

3. Cream together margarine and sugar.

 

4. Whisk together egg replacer powder and water. Add to margarine

and sugar along with 1/4 cup silken tofu and beat until smooth.

 

5. Mix in 'Tofu Sour Cream'.

 

6. Sift together brown rice flour, potato starch, baking powder and

xanthan gum. Fold into 'cream' mixture.

 

7. Stir in vanilla and soy milk.

 

8. In a seperate bowl, mix together walnuts, brown sugar and

blueberries.

 

9. Spoon 1/3 of the cake mixture into the pan, cover with half the

blueberry mixture, then 1/2 remaining cake mixture, rest of the

blueberries, and finally the rest of the cake mixture.

 

10. Bake for 50 - 60 minutes, or until a skewer inserted comes out

clean.

 

11. Allow to stand in pan for a few minutes before turning out onto

a wire rack to cool.

 

12. Decorate with fresh blueberries and dust with icing sugar.

 

 

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Tofu Sour Cream

 

 

300 g (10 1/2 oz) silken tofu

pinch salt

6 tsp lemon juice

1 tsp apple cider vinegar

 

 

Whisk together all ingredients.