Blueberry and Coconut Loaf Cake

Free

Difficulty: Low
Time: 10 minutes (plus baking time about 1 h)
Quantity: 10 people (loaf pan 25x11cm)
Type: Plumcakes
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

203 g plant-based milk

170 g seed oil

126 g cane sugar (Demerara)

3 g salt

165 g all-purpose flour

55 g potato starch

8 g baking powder

40 g desiccated coconut

130 g fresh blueberries

powdered sugar to taste for dusting

Have you ever tried the blueberry and coconut pairing? A delight. Today I propose it in a delicious and soft loaf cake, it will only take you 10 minutes to prepare.

Method

Preheat the static oven to 170°C. Prepare the loaf pan, spray with vegetable butter spray or grease with margarine, then line with baking paper. We use fat so the baking paper adheres well to the pan and does not fall. In a large bowl weigh the milk and oil, in another bowl the sugar and salt, in a third bowl the dry ingredients i.e. flour, starch and baking powder, finally separately set aside the blueberries and desiccated coconut.

With a whisk mix the milk and oil for a few minutes, then add the sugar and salt and mix. Sift the dry ingredients into the main bowl.

Mix with the whisk until there are no more lumps, mix only as much as necessary, not too much.

Add the coconut and blueberries and fold with a spatula. Pour the mixture into the pan.

With a little oil and a teaspoon create a line in the center, so the loaf can bloom well. Bake at 170°C for about 50-60 minutes. Check doneness with a skewer, insert it into the center of the loaf, if it comes out dry it means it is cooked.

Cool at room temperature for about 30 minutes, then remove from the pan, place on a tray and decorate with some powdered sugar.

Storage

During the summer months store in the refrigerator for 3 days. During the cold months it can be stored at room temperature for 2 days, under a glass cloche or a container. For longer storage cut the entire loaf into slices, place a small piece of baking paper between each slice, then transfer the slices to a plastic container and freeze for up to one month. This way you can defrost one slice at a time when desired. I recommend defrosting it the night before for the next day's breakfast and toasting it in the toaster to warm it.

Tips

You can replace the blueberries with raspberries, diced strawberries, redcurrants or blackberries. Read this article to understand how to line the pan best. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products