Orange and blueberry cake.
I love making recipes from celebrity chef-endorsed supermarket food magazines vegan.
2 cups self-raising flour
1 1/3 cups caster sugar
2 tbs ground flax seeds (mixed with 6 tbs water in a screw top jar)
3/4 cup rice milk
rind and juice of one orange
130g non-dairy margarine, melted (or 130ml oil)
handful of fresh or frozen blueberries
Preheat the oven to 180C and grease a 20cm deep cake tin.
In a large mixing bowl, combine the flour and sugar.
Add the milk, flax liquid, rind, juice and melted marg. Mix well and spoon into the cake tin.
Scatter the blueberries over the top of the cake and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
(Towards the end of the baking time I sprinkled over some flaked almonds.)
Cool in the pan for 10 minutes before turning out onto a wire rack.