3 Tablespoon flaxseed meal
½ cup water
1 cup non dairy milk
1 Tablespoon lemon juice
1 ½ cups unrefined cane sugar
½ cup oil
2 teaspoon vanilla
2 ½ cups unbleached white flour
1 teaspoon baking soda
½ teaspoon sea salt
1 cup blueberries
Mix together the flaxseed meal and water; set aside. Combine the non dairy milk and lemon juice to create a “buttermilk” and let sit a few minutes. Combine the sugar, oil and vanilla. Add the flax mixture, as well as the “buttermilk” and mix until all ingredients are fully incorporated.
In a separate bowl, combine the salt, baking soda and flour. Pour the dry ingredients into the wet and mix until half combined; then add the blueberries. With a long circular motion, continue mixing the batter until the ingredients are all combined, but be careful not to over mix.
Pour the batter into a greased bundt pan and bake at 350ºF for 50-55 minutes. Tap the top of the cake to see if it has finished baking. When done, the top of the cake should spring back.
You can then add a simple glaze to the top of the cake, although this is not necessary. Combine 1 cup powdered sugar with 4-6 teaspoons of lemon juice. Whisk in the lemon juice until you reached the desired consistency.
Recipe Courtesy of Chelsea Lincoln.