Kelly Rudnicki is popularly known as the Food Allergy Mama. The always informative and fun-to-read Kelly is currently blogging about a delightfully different recipe she calls Dairy, Egg and Nut Free Blueberry Buckle. Now, this is something worth checking out.
Here’s Kelly’s recipe:
This is another reason for Kellyto serve vanilla soy ice cream with a yummy cake. It is a simple cake loaded with fresh fruit and topped with a crunchy streusel topping. You could substitute another fruit for the blueberries if you wish.
½ c. dairy free shortening
1/2 c. granulated sugar
1 T. water
2 c. unbleached all purpose flour
2 ½ tsp. baking powder
¼ tsp. salt
½ c. Soy or Rice milk
2 tsp. freshly squeezed lemon juice
1 tsp. lemon zest
1/2 c. blueberries (fresh or frozen)
1 tsp. cinnamon
¼ c. dairy free margarine
Preheat oven to 350 degrees and spray a 9 inch baking dish with dairy free baking spray.
In the bowl of a mixer fitted with the paddle attachment cream shortening and ½ c. of the sugar until light and fluffy. Add water and mix until combined.
In a medium bowl combine 2 c. of the flour, baking powder and salt with a wire whisk. Add flour mixture to shortening mixture and mix alternatively with soy milk. Pour batter into prepared dish.
Combine the lemon juice, zest and blueberries in a small bowl. Sprinkle evenly over batter in dish and top with crumb topping.
Bake 50-60 minutes or until cake tester comes out clean. Serve warm with soy ice cream.