lemon and blueberry cake

Light and fluffy, this simple vegan lemon and blueberry cake is the perfect treat to bring to a summer picnic or birthday. I made mine in a round ceramic dish but you could also bake it in a loaf tin as a bread, or in two round cake tins for a celebration cake.

Although I didn’t ice the picture cake below, I have included a recipe for an optional lemon glaze that goes perfectly on top! Enjoy

The recipes states to bake the cake for 40-45 minutes at 180 degrees celsius however I have a very hot oven and so depending on your oven it may need longer!

Yield: 8

Author: Zara Carmichael

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Vegan Lemon and Blueberry Cake

Light and fluffy, this simple vegan lemon and blueberry cake is the perfect summer treat.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

Cake Batter

• 275g Self-Raising Flour
• 200g Caster Sugar 
• 1 tsp Baking Powder
• 1 tsp Salt
• Zest and Juice of 1 Lemon
• 1 tbsp Vanilla Extract
• 100ml Olive Oil
• 150ml Plant-Based Milk
• 150g Blueberries

Lemon Icing

• 150g icing sugar
• ½ lemon, juiced

Instructions

1. Pre-heat a fan oven to 180 degrees Celsius and line a cake or loaf tin with a little bit of vegan butter and baking paper
2. Then sieve the flour, sugar, baking powder, and salt into a large bowl. Grate over the zest of one lemon and whisk well.
3. Make a small well in the middle of the dry ingredients and pour in the oil, milk, lemon juice, and vanilla extract. Whisk until you have a smooth cake batter, making sure not to miss any flour at the bottom.
4. Fold in the blueberries and then transfer the batter into the lined cake tin.
5. Place in the oven for 40-45 minutes, remove and poke with a skewer. If it comes out clean leave it to rest for 10 minutes before removing it from the tin.
6. If there is cake residue on the skewer place it back in the oven for a further 5-10 minutes or until it comes out clean. Depending on your oven it may need up to an hour.
7. Enjoy warm or leave to cool before decorating.
8. Prepare the icing by adding the lemon juice slowly to the sugar to create a paste. You do not want the icing to be too thin or it will soak into the cake.
9. Spread over the cake a decorate with more fresh blueberries or any toppings you like

Nutrition Facts

Calories

335.53

Fat (grams)

12.13

Sat. Fat (grams)

1.86

Carbs (grams)

52.25

Fiber (grams)

0.95

Net carbs

51.30

Sugar (grams)

25.38

Protein (grams)

4.10

Sodium (milligrams)

772.51

Cholesterol (grams)

1.55

*excluding icing