Vegan blueberry and raspberry loaf cake

Name: Vegan blueberry and raspberry loaf cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: Blueberries 1.7 cups; Raspberries 1 cup; Type 00 flour 2 cups; Potato starch 6 ¼ tbsp; Sugar about 1/3 cup &frac13; cup; Oat beverage 1.3 cups; Sunflower seed oil 4 ½ tbsp; Baking powder 4 tsp; Lemon peel to taste; Vegan white chocolate 7 oz; Oat beverage 2.5 oz; Coconut oil 2 tsp; Mint to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 55 min
Serving: 8
Cost: Average
Note + cooling times

PRESENTATION

Recipe by
Dispensa Vegana

The vegan plumcake with blueberries and raspberries is just such a treat. Really, it brightens up any morning or snack time. With its soft texture and fragrant aroma, this cake is light yet packed with flavor. Instead of eggs and butter, it uses oat milk and fresh berries. Perfect for anyone who loves plant-based desserts or just wants something healthier.

And the lemon zest? Adds a tangy twist that’s super, super refreshing. The blend of blueberries and raspberries makes every slice juicy and delightful. You know, this cake is pretty simple to make, so it’s great when you want something homemade without spending hours in the kitchen. Topped with a vegan white chocolate ganache—looks fancy but is still casual enough for everyday.

Whether it's a busy morning or a lazy weekend, a slice of blueberry plumcake or raspberry plumcake is perfect. Pairs beautifully with coffee, tea, or oat milk. Really good stuff. This vegan fruit cake is a hit if you love moist and sweet baked goods. Plus, you can swap out fruits for a change. The berries give it a tender texture, just the right amount of tang, so it never feels too heavy.

Fans of dairy-free baking really appreciate how easy it is and how it fits into eggless or vegan diets. And, you know, even if you’re not strictly vegan, this cake offers a refreshing change from the usual. Shows how a few swaps lead to a really tasty outcome. Many folks use the same base recipe for muffins or try different vegan fruit combos. Thing is, once you take a bite, you’ll understand why this cake becomes a go-to for breakfast, snack time, or even a light dessert after dinner. Pretty much a staple.

INGREDIENTS

for a 9.84 x 3.94 in loaf pan: Blueberries 1.7 cups (250 g); Raspberries 1 cup (125 g); Type 00 flour 2 cups (250 g); Potato starch 6 ¼ tbsp (50 g); Sugar ⅓ cup (70 g) - about 1/3 cup; Oat beverage 1.3 cups (300 g); Sunflower seed oil 4 ½ tbsp (60 g); Baking powder 4 tsp (16 g); Lemon peel to taste

For the ganache: Vegan white chocolate 7 oz (200 g); Oat beverage 2.5 oz (70 g); Coconut oil 2 tsp (10 g)

For garnish: Mint to taste

Preparation

How to prepare Vegan blueberry and raspberry loaf cake

To prepare the vegan blueberry and raspberry loaf cake, first sift the dry ingredients into a bowl: the flour 1, baking powder 2 and potato starch 3.

Also add the sugar 4, then pour in the oat milk 5 and the vegetable oil 6. Mix the mixture with a whisk.

Add the grated lemon zest 7, the raspberries 8 and the blueberries 9, keeping a few aside for decorating.

Gently fold to incorporate everything evenly 10. Pour the batter into a 9.84 x 3.94 in loaf pan, oiled and floured 11, and bake in a preheated conventional oven at 374°F for 55 minutes. Once baked (always do the toothpick test), remove from the oven and let cool completely in the pan 12.

Meanwhile, prepare the ganache: heat the oat milk in a small saucepan. Break the vegan white chocolate into a bowl, then add the coconut oil 13 and the hot plant-based milk 14. Stir well until you obtain a smooth, homogeneous sauce 15. Allow the ganache to firm up in the refrigerator during the loaf cake’s baking and cooling time.

Once cooled, remove the loaf cake from the pan and cover the surface with the ganache 16, then garnish with the reserved berries 17 and a few mint leaves. Your vegan blueberry and raspberry loaf cake is ready to enjoy 18!