Easy Vegan Lemon Blueberry Cake
One bowl easy vegan lemon blueberry cake that is fluffy and delicious. A perfect treat for any occasion.
Equipment
- 20 cm round cake pan
- Mixing Bowl
- Oven
Ingredients
Dry Ingredients
- 2.5 cups all-purpose plain flour spoon and leveled
- 1.25 cups granulated sugar
- 3 teaspoons baking powder
- 0.125 teaspoon salt optional
Wet Ingredients
- 0.75 cups dairy-free milk
- 0.5 cups neutral flavored oil
- 0.33 cups lemon juice and zest of those lemons (about 2 large or 3 medium lemons)
- 1 teaspoon vanilla extract optional
Fruits
- 1.25 cups blueberries fresh or frozen
To serve (optional)
- powdered sugar / icing sugar
Instructions
Making 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 to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients 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.
Serving the Cake
- Just before serving, dust the cake with powdered sugar (optional) and serve!
Notes
For gluten-free version, substitute flour with almond flour and gluten-free all-purpose flour.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin C: 10mgCalcium: 3mgIron: 4mg
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