Cherryblue Vegan Cake©


  • 6.3oz-180g vegan spread/butter
  • 15.8oz-450g plain flour (sifted)
  • 8.1oz-230g blueberries
  • 8.1oz-230g cherries (halved and stone removed)
  • 4.4oz-125g ground almonds
  • 1 ½ teaspoons mixed spice
  • 1 teaspoon bicarbonate of soda
  • 8.2oz-235g light brown soft sugar
  • 13.5fl oz-400ml soya milk (warmed)
  • 3 ½ tablespoons malt vinegar
  • Dust with icing sugar


  1. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven and grease a 20cm/8" round deep cake tin and set to one side
  2. In a large mixing bowl start by rubbing together the flour and vegan butter until it resembles fine breadcrumbs. Stir in the cherries, blueberries, sugar, almonds and mixed spice and stir until well combined
  3. In a separate large mixing bowl, add the warmed milk and sprinkle in the bicarbonate of soda and the vinegar. Quickly mix in the dry ingredients into the milk mix and combine well. Spoon into the prepared tin and pop into the oven straight away for 2 hours and 35 minutes (make sure you can insert a skewer into the centre and it comes out clean-then It is done)
  4. Remove the cake from the oven and allow to cool in the tin for 10 minutes before removing from the tin and allowing to cool completely before mobbing on to the next step
  5. Once the cake is completely cooled, dust with icing sugar and serve

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