Sometimes I find myself craving this Vegan Blueberry Lemon cake. It’s that super moist texture, the flavor of the blueberries, and that infusion of zesty lemon flavor.
You can make this vegan cake for parties, reunions, picnics and more. It will always be a hit I can promise. It makes about 8 servings but I’d expect them to disappear quickly. I really enjoy it with glass of cold Walnut Milk.
Vegan Blueberry Lemon Cake
Vegan Blueberry Lemon Cake Ingredients
1 1/2 C. all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tbsp flax powder
1 tbsp cornstarch
3/4 C. sugar
2 tsp lemon zest**
1/3 C. vegetable oil
5.3 oz Dairy-free Vanilla Yogurt
1 tsp apple cider vinegar
1 C. blueberries (frozen works great)
5 tbsp lemon juice
2 C. powdered sugar
Vegan Blueberry Lemon Cake Instructions
Pre-heat oven to 350F.
Line bottom of loaf pan with parchment
Spray paper and sides with cooking spray
Whisk flour, baking powder, flax powder, salt, and salt.
Combine lemon zest and sugar. Stir until sugar is coated.
Add in yogurt, vegetable oil, and vinegar to your sugar mix and combine.
If you are using frozen blueberries, sprinkle a tbsp flour mixture over berries.
For fresh berries skip this)
Combine your sugar mix to your dry mix and stir well.
Fold your blueberries into the batter.
Pour into loaf pan and bake for about 50 minutes.
Use this time to make lemon sauce. Combine 1/2 C powdered sugar and lemon juice. Stir well.
Remove cake from oven when done and let cool for 10 mins.
Set aside 2 tbsp of lemon sauce and pour the rest over the cake
Add the powdered sugar you have left to the 2 tbsp lemon sauce and stir until you have a nice glaze consistency.
Wait until you are ready to eat the cake to pour glaze on cake