Enjoy this vegan sweet treat
280g Self Raising flour
1 tsp. Baking Powder
130g Demerara Sugar (+ additional 2 tbsp.)
225ml Unsweetened Almond Drink
75ml Vegetable Oil
1 tsp. Vanilla Extract
Pinch of Salt
12 Hole Muffin Tin
12 Muffin Cases
Preheat the oven to 200°C/180 Fan/Gas Mark 6.
Mix together the almond drink, oil and vanilla extract.
In a separate bowl combine the flour, baking powder and sugar.
Add the wet mixture into the dry and mix until just combined.
Fold ¾ of the blueberries into the mixture.
Distribute the cake batter evenly between the 12 muffin cases and top with the remaining blueberries then sprinkle over 2 additional tbsp. of demerara sugar.
Bake for 15-20 minutes until a cocktail stick comes out clean.