Chef Joey's Blueberry Pudding Cake Vegan

Indulge in the ultimate plant-based dessert with Chef Joey's Blueberry Pudding Cake, a decadent vegan recipe bursting with juicy blueberries and a luscious caramelized syrup. This easy-to-make treat combines a tender vanilla-infused cake with a self-saucing pudding layer, thanks to a clever technique of pouring a warm brown sugar and lemon mixture over the batter before baking. Perfectly sweet and tangy, this dessert comes together in just under an hour, making it an ideal choice for weeknight indulgence or impressing guests. Serve it warm with creamy vegan ice cream or a dollop of coconut whipped cream for the perfect finishing touch. With its simple ingredients and rich, comforting flavors, this blueberry pudding cake is a must-try for vegans and dessert lovers alike.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cups Granulated sugar
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.75 cups Unsweetened plant-based milk (e.g., almond, soy, oat)
• 0.25 cups Neutral vegetable oil (e.g., canola, sunflower)
• 1 teaspoons Vanilla extract
• 1.5 cups Fresh blueberries
• 0.75 cups Brown sugar
• 1.25 cups Water
• 1 tablespoons Lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

Add the plant-based milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.

Step 4

Fold in the fresh blueberries gently to distribute them evenly throughout the batter.

Step 5

Pour the batter into the prepared baking dish and spread it out evenly.

Step 6

In a small saucepan, combine the brown sugar, water, and lemon juice. Heat over medium heat, stirring until the sugar completely dissolves and the mixture just begins to simmer.

Step 7

Slowly pour the hot brown sugar mixture over the batter in the baking dish. Do not stir. This will create a sticky pudding-like sauce as it bakes.

Step 8

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top of the cake is golden-brown and a toothpick inserted into the cake layer (not the sauce) comes out clean.

Step 9

Remove from the oven and let the pudding cake cool for 5-10 minutes. The cake will be sitting on top of a delicious layer of warm blueberry syrup.

Step 10

Serve warm with a scoop of vegan ice cream or a dollop of coconut whipped cream, if desired. Enjoy!

Nutrition Facts

Serving size	(1227.5g)

Amount per serving	% Daily Value*
Calories	2317.8

Total Fat 63.6g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1420.3mg	0%
Total Carbohydrate 430.9g	0%
Dietary Fiber 10.3g	0%
Total Sugars 279.3g
Protein 20.9g	0%

Vitamin D 75.0IU	0%
Calcium 372.7mg	0%
Iron 10.0mg	0%
Potassium 645.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 3.5%

Carbs: 72.4%