This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly
Ingredients
- 250ml rice bran oil, plus extra for the tin
- 3 eggs
- 225g caster sugar
- 2 tsp vanilla extract
- 300g self-raising flour
- 50g desiccated coconut
- 175ml soya milk
- 140g fresh or frozen blueberries, plus extra to serve
- icing sugar, to dust
Method
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Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
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Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1ΒΌ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
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Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.