This healthy blueberry sheet cake is the perfect easy, vegan, healthy sweet treat. The cake is packed with sweet juicy blueberries and is moist + soft. This is the perfect accompaniment to the sharp cream cheese frosting. I hope you love this pairing as much as I do!
The cake is made with no refined sugar and is actually lower in sugar so it is much healthier for you! The cake is sweetened by coconut sugar and the frosting is sweetened by maple syrup which means no refined sugars are used. You can of course substitute these 'healthier' sugars for any sugar. For example, if you want to use normal caster sugar for the cake, you can absolutely do this- it will work perfectly (and will in fact make the cake look much lighter/ prettier in colour). Use the exact same measurements!
If you didn't fancy blueberries, you could probably substitute this for most fruits. Especially other berries like raspberries would work so well! You could also make a buttercream frosting for the top or just use whipped cream - whatever you fancy!
The square pan I used to make this sheet cake is 15cm and has a removeable bottom. This is a relatively small baking tray so if you use a much bigger baking tray be sure to increase the ingredient amounts. The removeable bottom will also save you lots of trouble. It makes it so much easier to get the cake out in a clean way so I really recommend you doing this.
I hope you love this healthy blueberry sheet cake! Please let me know if you have any questions in the comments below or on Instagram.
Enjoy! G x
Healthy Blueberry Sheet Cake
- 160 ml Milk almond, unsweetened
- 1 tablespoon Apple cider vinegar
- 170 g Flour all-purpose, plain, white
- ¼ teaspoon Baking soda (bicarbonate of soda)
- ¾ teaspoon Baking powder
- ¼ teaspoon Salt
- 100 g Coconut sugar or any sugar of choice, you can use caster sugar if you want!
- 100 ml Coconut oil
- 120 g Blueberries fresh
For the Cream Cheese Frosting
- 250 g Cream cheese
- 1 ½ tablespoon Maple syrup/ honey/ agave
- Pre-heat your oven to 180°C/ 356°F. Get a baking tray ready. I used a 15cm square baking tray with a removable bottom. Bear in mind that if you use a larger baking tray, the cake will be thinner and cook quicker. Reduce the baking time or increase the ingredient amounts if this is the case. Line the bottom of the tray with baking paper and grease the sides with a small amount of butter.
- In a large bowl, combine your milk and apple cider vinegar. This should curdle once you've mixed it together- leave aside for a minute or so. Then, to the same bowl, add the oil + sugar and combine. Then, add the flour, baking soda, baking powder and salt and whisk together until all combined. Finally, add the majority of the blueberries to the mixture (leaving about 8 spare) and combine.
- Pour your cake batter into your tray and scatter the final 8 blueberries to the top of the cake. Bake for 35 minutes, or until a knife comes out of the centre clean. Then remove from the oven and leave the cake to fully cool. If you want to do this ahead of time, wrap your cake in cling film, ready to decorate the following day.
- Once the cake is fully cool, make the cream cheese frosting. In a bowl combine the cream cheese and maple syrup (or sweetener of choice) until all incorporated. You may want to taste this and see if you want it any sweeter. I like mine slightly sweet but still sharp so you get the flavour of the cream cheese but you may want to add more sweetener. You can easier used powdered sugar to sweeten further.
- Spread the cream cheese frosting on top, then slice this up and enjoy!