Blueberry Cake with Walnut Topping

Rice syrup is like a very mild honey If other sugars are substituted then reduce their measurement by 14

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 6
  • Suitable Diets: Sugar Free, Vegan, Vegetarian


  • 1/4 cup canola oil
  • 2/3 cup rice syrup or 1/2 cup other sweetener
  • 1 teaspoon vanilla
  • 3/4 cup soy milk
  • 2 cups whole wheat pastry flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 pint washed blueberries
  • 1 tablespoon canola oil
  • 2/3 cup chopped walnuts
  • 2 tablespoons rice syrup or same amount of honey or maple syrup


Preheat oven to 350 degrees. Lightly oil an 8x8 baking dish.Blend liquid ingredients together in one bowl and dry ingredients except blueberries together in another bowl. Combine liquid with dry and stir until just mixed. Fold in blueberries and pour into lightly oiled baking dish. For topping In a small saucepan, combine oil, walnuts and rice syrup and heat over low heat and stir until rice syrup is very liquid and all ingredients are well blended. Spoon walnut topping over cake batter as evenly as possible. Bake in oven for 30 minutes or until a toothpick inserted in center comes out clean. Allow to cool before serving.