Vegan Blueberry Ricotta Cream Cake

Sharing a new recipe for a vegan blueberry ricotta cream cake. This cake is so easy to make, bursting with blueberries and thanks to the ricotta so fluffy and moist! Yum! Hope you try this one!

The Recipe

Vegan blueberry ricotta cream cake

Ingredients

1 1/4 cup / 150 g all-purpose flour

1.5 teaspoons baking powder

4.4 ounces / 125 g vegan ricotta

1/4 teaspoon lemon zest

2.8 ounces / 80 g vegan butter, melted

1 cup / 110 g sugar

1/4 teaspoon cardamom

1/4 cup / 60 ml plant-based milk (such as oat, almond or soy milk)

7 ounces / 200 g wild blueberries

2 tablespoon cornstarch

1/4 cup / 50 g sliced almonds

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine flour, baking powder, sugar, cardamom and lemon zest. Add vegan ricotta, melted butter and plant-based milk. Mix until smooth. 

3. Pour the cake batter into a 9 inch / 23 cm tart or cake pan. In a bowl mix blueberries and cornstarch and spoon onto the cake. Decorate with sliced almonds and bake for about 1 hour.

4. Allow to cool. Dust with powdered sugar (optional), slice and ENJOY!