Recipe of Vegan Blueberry Lemon Cake
- tahirash24
- Feb 10, 2022
- 2 min read
Updated: Jun 30, 2022
This delicious vegan blueberry lemon cake is a guaranteed crowd-pleaser and a perfect breakfast treat. Packed with blueberries and lemon zest, you'll find it hard to resist a slice!
Ingredients:
Cake:
250g plain flour
150g caster sugar
50g almond meal (or flour)
2 tsp baking powder
½ tsp baking soda
260g soy milk, organic unsweetened (or other plant milk)
120g light rapeseed oil
60g small blueberries
2 lemons (zest from both, juice from 1 – only 20ml)
1 tsp lemon extract (optional)
½ tsp almond extract (optional)
pinch of sea salt
Glaze:
200g icing sugar
20ml lemon juice (vary as necessary)
Directions:
STEP 1-Pre-heat the oven to 180C/356F.
STEP 2-Line your loaf tin with greaseproof paper.
STEP 3-Sift all the dry ingredients together (flour, almond meal,
STEP 4-Mix all the wet ingredients in a separate bowl (soy milk, veg oil, lemon juice and both extracts) with the sugar.
STEP 5-Pour the wet mix into the dry mix and whisk vigorously until fully combined. Do not overmix (anything longer than 30 seconds is likely too much).
STEP 6-Quickly pour the batter into the loaf tin and then place HALF of the blueberries on top, pushing a few deeper into the batter (though they will sink in the oven). Bake at 180C for 40-45 minutes.
STEP 7-Use a toothpick at the 40-minute mark to see if it is cooked. If it still needs longer, rotate the cake and cook for another 10 minutes. You can cover it in foil if it is browning too quickly.
STEP 8-Take the cake out of the oven and allow to cool for 15 minutes before removing from the loaf tin. Allow the cake to cool on a wire rack for a couple hours before applying the glaze.
STEP 9-Mix together the icing sugar with the lemon juice until smooth. Spoon over the cooled loaf cake.
STEP10-Decorate with the remaining 60g blueberries. Serve!
Please let me know your experience after trying this recipe, so that I can share another quick and delicious recipe with you all.
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