Bursting with fresh blueberries, this flavorful cake from Lori Sandler's "The Divvies Bakery Cookbook" is made without eggs, nuts or dairy, so even those with food allergies can enjoy a slice worry-free.
The Martha Stewart Show, March 2011
Yield Makes one 9-by-9-inch cake or one 12-by-8-inch cake
Nonstick cooking spray
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons powdered egg replacer
2 tablespoons seltzer
1/2 cup dairy-free margarine
1 cup plus 1/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons soy milk
2 cups blueberries, stems removed, washed, and dried
1/2 tablespoon ground cinnamon
Preheat oven to 350 degrees. Spray a 9-by-9-inch or 12-by 18-inch baking pan with nonstick cooking spray; set aside.
In a medium bowl, whisk together cake flour, baking powder, and salt; set aside. In a small bowl, whisk together egg replacer and seltzer until dissolved and frothy; set aside.
Cream margarine in the bowl of an electric mixer fitted with paddle attachment. Add 1 cup sugar and continue mixing until creamed together, scraping down sides of bowl as necessary. Add egg replacer mixture and vanilla; beat until well combined, scraping down sides of bowl as necessary. Slowly add flour mixture in three additions, alternating with soy milk and beginning and ending with flour mixture, beating well after each addition. Continue beating until batter is smooth and stiff. Gently fold blueberries into batter.
Pour batter into prepared pan, spreading evenly. In a small bowl, mix together remaining 1/4 cup sugar and cinnamon; generously sprinkle over cake. Transfer cake to oven and bake until a cake tester inserted into the center comes out clean, about 45 minutes, rotating pan halfway through baking. Cake can be served warm straight from the pan.