Old-Fashioned Wild Blueberry Molasses Cake

Adapted from 101 Cookbooks

Ingredients

1 cup plus 2 tablespoons unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon sea salt

1/2 teaspoon apple cider vinegar
5 Tbs vanilla coconut milk
1/2 cup molasses
2 eggs (vegan egg replacer)
3 Tbs Earth Balance butter

1 1/2 cups wild blueberries, frozen
1 teaspoon flour

Serve with a sprinkling of powdered sugar

Preheat your oven to 350F degrees. Butter and flour a 9-inch round cake pan

In a large bowl sift together the flour, baking powder, baking soda, and salt.

In a small bowl whisk together the cider vinegar with 3 tablespoons of the milk.

In another bowl whisk the molasses with the remaining 2 tablespoons of milk. Whisk the cider vinegar mixture into the molasses mixture, then whisk in the eggs.

Pour the wet ingredients over the dry and stir until just barely combined. Stir in the butter. Toss the blueberries with 1 teaspoon of flour and fold them into the batter.

Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick poked into the center comes out clean. Let cool for a few minutes and then serve sprinkled with powdered sugar.

This turned out super moist and yummy! The molasses gave it such a great flavor! I adapted the recipe to be vegan and you didn't miss anything. This was super easy and quick!