Vegan Lemon Blueberry Cake
A delightful Vegan Lemon Blueberry Cake made with just 7 ingredients, perfect for dessert lovers.
Equipment
- 20 cm (8-inch) round cake pan
Ingredients
- 2 ½ cups all-purpose plain flour spoon and leveled
- 1 ¼ cups granulated sugar
- 3 teaspoons baking powder
- ⅛ teaspoon salt optional
- ¾ cup dairy-free milk
- ½ cup neutral flavored oil
- ⅓ cup lemon juice and zest from about 2 large or 3 medium lemons
- 1 teaspoon vanilla extract optional
- 1 ¼ cups blueberries fresh or frozen
To serve
- Powdered sugar / icing sugar optional
Instructions
To make the cake
- Preheat your oven to 180°C (355°F). Line or grease a 20 cm (8-inch) round cake pan.
- Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest and vanilla) and mix until just before it's combined.
- Add half of the blueberries and gently fold them through. Pour the batter into your prepared cake pan. Scatter the remaining blueberries on top and gently press some of them into the cake.
- Bake the cake for 50 minutes to 1 hour or until you can insert a toothpick in the middle and there's no wet batter on it.
- Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.
To serve the cake
- Just before serving, dust the cake with powdered sugar (optional) and serve! The cake can be stored in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month.
Notes
For gluten-free version, substitute the flour with 1 ⅔ cups almond flour and 1 cup gluten free all-purpose flour. Don't add too much lemon juice to avoid gooiness.
Nutrition
Serving: 1sliceCalories: 338kcalCarbohydrates: 54gProtein: 4gFat: 12gSodium: 153mgPotassium: 68mgFiber: 2gSugar: 28gVitamin A: 18IUVitamin C: 7mgCalcium: 102mgIron: 2mg
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