BLUEBERRY CORIANDER BUCKWHEAT MUFFIN CAKE
Fresh blueberries in a buckwheat flour blend with yogurt, coriander vanilla and orange. Frosted with RICH’S Dairy-Free Whip Topping mixed with blueberry pie filling! Rustic yet exquisite!
1 c. buckwheat flour
2 c. unbleached all-purpose flour
1/2 c. granulated sugar
1/2 c. light brown sugar
1 t. salt
3 t. baking soda
1/2 t. cream of tartar
1 c. dairy-free plain yogurt
1 c. water
1 T. vanilla (I used imitation)
2 t. fine grind fenugreek
1 T. ground coriander
zest and juice of 1 lg. orange (1/3 c. juice) – zest first, cut and squeeze last
sev. twists fresh grind black pepper
1 c. fresh blueberries
additional light brown sugar for topping – about 1/4 c. per cake pan
1- In extra-large bowl place both flours, both sugars, salt, baking soda, cream of tartar. Toss and stir till evenly distributed.
2- Add remaining ingredients, except blueberries and additional brown sugar, stirring well after each addition. Let set till flour begins to puff up.
3- Add blueberries last, stirring to distribute evenly.
4- Liberally grease 2, 8 inch cake pans, thoroughly from bottoms to rims.
5- Dust with flour, tapping and shaking pans till evenly coated. Discard extra flour by tapping it out into the sink.
6- Pour batter into both pans as equally as possible.
7- Top batter with additional brown sugar.
8- Bake in preheated 375 degree oven on lower rack for 30 minutes. Cake is done when toothpick inserted in middle comes out clean.
9- Cool on wire rack till pan is easy to handle. Insert knife around perimeter between pan and cake to loosen. Place rack over top, invert, tap to release then place on cooling rack top side up.
BLUEBERRY CREAM FILLING:
2 c. Rich’s Dairy-Free Whip Topping, completely thawed, whipped into stiff peaks
1 can blueberry pie filling – I used LUCKY LEAF brand
1- In large bowl whip topping till stiff.
2- Add about 1 cup pie filling or as much as you like. Stir and fold to evenly disperse. We’re using this as an icing, so don’t use so much pie filling that makes the cream too thin.
3- Frost as you would a two layer cake. Place one cake rounded side up on plate. Frost center. Top with second cake, rounded side up. Frost top and sides., or just the top.
4- Spoon center of top with about 1/2 c. additional pie filling making a circular pattern.
5- What I did was serve one cake round without frosting, cut into wedges. Then I took the second cake round, cut it horizontally in half and frosted it like a two layer cake as above – just as an experiment; great both ways.
6- Serve chilled.
Notes: Lots of blueberries. Tastes and textures like an upscale muffin. Holds up well for several days refrigerated.
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