What’s better than a lovely crumbly muffin? A huge ginormous muffin! Yup, that’s right. Like an entire cake that tastes like a muffin. The best thing about this Blueberry Muffin Cake with caramelized Pecans is that this vegan and gluten-free cake tastes like a giant, crumbly muffin. Yum! The gentle taste of the earl grey-infused oat milk pairs wonderfully with the blueberries and caramelized pecan nuts.
By the way, have you seen my new extensive plant-based vegan baking glossary yet? I compiled a huge list of all the ingredients I use in my sweet vegan recipes. Have a look!
This recipe for a vegan Blueberry Muffin Cake with caramelized Pecans is:
- Plant-based, vegan
- Contains pecan nuts
- Sweetened with birch sugar and maple syrup
- Contains no soy and no oil
The best thing about this Blueberry Muffin Cake with caramelized pecans is that this vegan and gluten-free cake tastes like a giant, crumbly muffin. Yum! The gentle taste of the earl grey-infused oat milk pairs wonderfully with the blueberries and caramelized pecan nuts.
- 200 g glutenfree oats
- 120 g buckwheat
- 150 g rice flour
- 20 g arrowroot powder
- 1 pinch of salt
- 2 tsp ground ginger
- 2.5 tsp baking powder
- 200 g unsweetened apple sauce
- 180 g birch sugar
- 120 g vegan butter
- 250 ml oat milk
- 1 teabag of earl grey tea
- 250 g blueberries, fresh or frozen
- 120 g pecans
- 50 g maple syrup
Preheat the oven to 180 degrees C. Grease a 32cm cake pan and dust off with some buckwheat. Set aside. Heat up the oat milk and brew earl grey with with the oat milk. Set aside too cool off.
Add the pecan nuts to a food processor and roughly chop the pecans into pieces. Add the maple syrup, combine well and set aside.
Add the oats to a food processor and process to oat flour. In a bowl, add the oat flour, buckwheat, rice flour, salt, baking powder, arrowroot and ground ginger and combine well. Add in the blueberries.
In a new bowl, combine the apple sauce, birch sugar and vegan butter. Now add the earl grey infused oat milk and combine well. Give the liquid mix to the flour and blueberry mix. Combine swiftly. Don't over mix, it's ok when the batter still has some clumps. Fill into the prepared form and sprinkle the maple syrup covered pecans on top. Bake for about 60-65 minutes, or until a needle or toothpick inserted into the middle of the blueberry cake comes out clean.
Let the cake cool off a little before you remove it from the form and let it cool off completely on a wire rack.
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Meet Miss Walter’s
Hi, I’m Jennifer. I create sweet vegan recipes and take semi-messy photos of food. I’m always hunting for good places to eat and where to go to for my next cup of Oat Latte. A supermarket is usually the first place I visit in a foreign place. I created Miss Walter’s so that you can wow your vegan an non-vegan friends alike with decadently delicious vegan recipes. Also, I’ll share my favourite foodie spots from my travels with you.