Imagine a dessert so delightful, so bursting with flavor, that it makes you forget it's completely vegan. Our Blueberry Lemon Cake is not just a recipe; it's a culinary revelation that will transform your perception of plant-based baking. With a perfect balance of tangy lemon zest and sweet, juicy blueberries, this cake promises to be the star of your dessert table, leaving both vegans and non-vegans craving more.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups flour
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 cup blueberries
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with a little coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together until well mixed.
- In a separate bowl, mix the almond milk, maple syrup, melted coconut oil, and lemon zest. Stir until the ingredients are well combined and the coconut oil is evenly distributed.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, you can serve it as is or dust it with powdered sugar for a decorative touch. Enjoy your Vegan Blueberry Lemon Cake!
Tips
- Room Temperature Ingredients: Ensure your almond milk and other wet ingredients are at room temperature for better mixing and a more consistent batter.
- Blueberry Coating Trick: Toss your blueberries in a little flour before adding them to the batter. This prevents them from sinking to the bottom of the cake.
- Don't Overmix: Gently fold the ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough texture.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before serving to help it set and develop its full flavor profile.
- Optional Garnish: Dust with powdered sugar or add a light lemon glaze for an extra touch of sweetness and presentation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
