Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1/2 cup almond flour (optional, for added moisture)
- 1/2 cup granulated sugar (or coconut sugar for a refined sugar-free option)
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plant-based milk (almond, soy, oat, or your choice)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar (or white vinegar, to help with leavening)
- 1/2 cup fresh or frozen blueberries (do not thaw if using frozen)
For the Lemon Glaze (optional):
- 1/2 cup powdered sugar (sifted)
- 2-3 tablespoons fresh lemon juice
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
2. Prepare the Wet Ingredients:
- In a medium bowl, combine the plant-based milk, lemon juice, lemon zest, vanilla extract, oil, and apple cider vinegar. Stir to combine and let it sit for a few minutes. The vinegar will react with the baking soda and baking powder, helping the cake rise.
3. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, almond flour (if using), sugar, baking powder, baking soda, and salt.
4. Combine the Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter, as this can lead to a dense cake.
5. Fold in the Blueberries:
- Gently fold in the blueberries to the batter. If you’re using frozen blueberries, make sure to fold them in while still frozen to prevent the batter from turning purple.
6. Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
7. Cool the Cake:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
8. Make the Lemon Glaze (optional):
- While the cake is cooling, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl. Add more lemon juice to reach your desired consistency (it should be pourable but thick).
9. Glaze the Cake:
- Once the cake is completely cooled, drizzle the lemon glaze over the top. You can also sprinkle a few extra blueberries on top for decoration.
10. Serve and Enjoy:
- Slice and serve the cake once the glaze has set. It’s perfect with a cup of tea or coffee for a refreshing treat!
Tips:
- Storage: Store the cake in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.
- Make it Gluten-Free: To make this cake gluten-free, simply use a gluten-free all-purpose flour blend in place of the regular flour.
- Extra flavor: Add a few tablespoons of poppy seeds to the batter for a delightful crunch and extra lemon flavor.
This Vegan Lemon Blueberry Cake is the perfect combination of tangy lemon and sweet blueberries, making it a delightful and wholesome treat that everyone will enjoy! 🍋🫐🍰
