This is a fabulous example of what Americans refer to as 'coffee cake' - namely, a cake that goes harmoniously with coffee. We can vouch that it is also a lovely accompaniment to tea if that's your preferred hot drink. Either way, this cake is absolutely perfect for elevenses, afternoon tea, or even as dessert with a big scoop of vegan ice-cream - quite versatile, really! How to describe the flavour? It's a lovely soft cake with juicy bursts of blueberry throughout, a crumbly pecan streusel topping, and a background hint of cinnamon to give it a little boost. Deeee-licious!
Gluten-free flour blend (rice, potato, tapioca; xanthan gum), soya milk, blueberries, soya yoghurt (soya drink (water, hulled soya beans), selected live cultures of which Bifidus and Acidophilus), maple syrup, pecans, sunflower oil, Fairtrade light brown sugar, ground cinnamon, vanilla extract, gluten-free baking powder (raising agents sodium dihydrogen diphosphate and sodium hydrogen carbonate, rice flour), salt, bicarbonate of soda.
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