Healthy & Delicious: Homemade Blueberry Orange Juice and Vegan Pound Cake
Juicer Power! Making Blueberry Orange Juice and Vegan Blueberry Pound Cake with Leftover Pulp
Baking with your juicer? Absolutely! Make a 100% freshly squeezed juice and then ingeniously use the leftover pulp to create a delightful vegan blueberry pound cake. This recipe is bursting with goodness and flavor – a treat for your eyes and your taste buds!
Fresh Blueberry Orange Juice Ingredients- 300g fresh blueberries
- 2 juicy oranges
Flavorful Vegan Blueberry Pound Cake Ingredients- 100g soy milk
- 35g coconut milk (canned)
- 60g unrefined sugar
- 70g whole wheat flour
- 50g almond flour
- 4g baking powder
- A pinch of salt
- 50g leftover blueberry pulp
- Fresh blueberries for topping, as needed
Crumble Topping Ingredients- 150g whole wheat flour
- 50g almond flour
- 40g coconut oil
- 100g oligosaccharide
- 3 drops vanilla extract
- 100g soy milk
- 35g coconut milk (canned)
- 60g unrefined sugar
- 70g whole wheat flour
- 50g almond flour
- 4g baking powder
- A pinch of salt
- 50g leftover blueberry pulp
- Fresh blueberries for topping, as needed
Crumble Topping Ingredients- 150g whole wheat flour
- 50g almond flour
- 40g coconut oil
- 100g oligosaccharide
- 3 drops vanilla extract
Cooking Instructions
Step 1
[Making the Blueberry Orange Juice] First, peel the oranges you’ll be using. Removing the peel prevents any bitterness from affecting the juice’s fresh taste. 
Step 2
Feed the prepared oranges into your juicer and extract the juice. Enjoy the vibrant aroma of fresh citrus as it processes.
Step 3
Next, add the fresh blueberries to the juicer and follow the same process to extract their juice. Admire the beautiful, deep color they yield.
Step 4
Pour the rich blueberry juice and the zesty orange juice into a glass. You can enjoy it immediately, or serve it over ice for a refreshing treat.
Step 5
[Baking the Vegan Blueberry Pound Cake] Now, let’s move on to the cake! In a mixing bowl, combine the coconut oil, soy milk, and unrefined sugar. Whisk them together until the sugar is well dissolved and the mixture is smooth. 
Step 6
Sift the whole wheat flour, baking powder, almond flour, and a pinch of salt directly into the wet ingredients. Gently fold everything together until just combined; be careful not to overmix, as this can lead to a dense cake. Overmixing can make the cake tough.
Step 7
Fold in the 50g of leftover blueberry pulp from juicing and a handful of fresh blueberries. These will add bursts of flavor and texture to your cake. Pour the batter into a prepared pound cake pan, lined with parchment paper.
Step 8
Let’s prepare the delightful crumble topping! In a separate bowl, combine the whole wheat flour, almond flour, coconut oil, oligosaccharide, and 3 drops of vanilla extract. Use your fingertips to rub the ingredients together until they form coarse crumbs. Don’t overwork it; you want little clumps for a nice texture.
Step 9
Generously sprinkle the prepared crumble mixture over the top of the cake batter in the pan. Bake in a preheated oven at 175°C (350°F) for approximately 30 minutes. Your kitchen will fill with a wonderful aroma as it bakes! The cake is ready when a skewer inserted into the center comes out clean.
