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©2016 by LELE'S.

Pictures by Holly Pickering

Kim Burrows

December 21, 2018

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Vegan Blueberry Loaf

February 19, 2018

 

 

Spring is in the air (we can definitely feel it!) and I can tell you there’s nothing that reminds me more of the new season than baking a beautiful blueberry loaf. It instantly puts a smile on my face making me think of those sunny days when the flowers blossom and you can’t wait to get outside at any opportunity you have for a little walk.

 

I started messing around with this recipe in my little Hackney kitchen one spring a few years ago when i hadn’t yet turned vegan although i had been dairy free for a long time. I was trying to make a cake to share with my work colleagues and after numerous attempts i finally came up with the right doses for the loaf - this recipe has been my go to ever since then! It’s so moist and spongy and is the perfect accompaniment to a natter with friends over a cup of tea or even for breakfast with a cup of coffee - you may think this isn't a breakfast dish but cake is actually quite common to eat at the start of the day in Italy with a cappuccino.

 

This recipe is really easy with very little time needed to prep so it’s perfect to make with kids as they can really get involved. It also only has a few simple ingredients in it which means that it’s inexpensive to make too although make sure you look for quality ingredients

 

Do let me know how you get on making it - I’d love to see your creations over on instagram so make sure you tag @leles_london and #LelesRecipes in any photos.

 

INGREDIENTS

300g of flour (i use standard white flour)

150g of sugar

150ml of dairy free milk (i use soya milk)

2 tablespoons of white wine vinegar

2 tablespoons of baking powder

100ml of water (you may need a bit more depending on the texture)

200g of blueberries

 

 

METHOD

1. Mix all the dry ingredients in a bowl together

2. Next add the milk, water and vinegar and mix together

3. Keep mixing until you get the right consistency - it should be creamy but not too watery so feel free to add more         flour or water if needs be

4. When the mixture is right add in the blueberries and mix them in gently

 

 

 

5. Grease a loaf tin with a bit of vegan butter

6. Pour the mixture into a loaf tin and put it in the oven

7. After the cake has been in the oven for 25 minutes gently put a knife into it - if it comes out dry your cake is ready    if not leave it for a few more minutes and try again

 

 

Serve your cake with a cappuccino and a dollop of jam and hopefully you’ll get to enjoy eating it on a sunny morning.

And the most important thing? Add a little love to all your recipes - it's the most important ingredient.

 

 

Valentina x

 

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