When it comes to making a delicious vegan cake, I love making this lemon and blueberry cake.

Tender on the outside, fluffy on the inside, loaded with good blueberries and a hint of lemon, it's truly an amazing cake. In season or not, it remains delicious all year round and can be made with fresh or frozen blueberries.

Simple, simple, simple. You will love that it is vegan and gluten-free. So, no butter, no milk, and no eggs!

How to make a vegan and gluten-free lemon and blueberry cake?

The ingredients

• Gluten-free all-purpose flour - Make sure to sift your flour to ensure there are no lumps in the dough. (This can also be done with regular all-purpose flour if you tolerate gluten)
• Sodium bicarbonate - to be added to vinegar to help give moisture to the cake and to make it rise without eggs.
• Sel - Highlights sweetness.
• Sugar - Preferably organic cane sugar (or white sugar, brown sugar, coconut sugar)
• Organic lemon juice – For a good lemony taste
• Organic lemon zest to enhance the flavor of lemon
• Vinegar - Use white vinegar or apple cider vinegar.
• Infused olive oil with lemon (or even a neutral olive oil, but even more flavorful with lemon-infused oil).
• Plant-based drink - To mix everything. I use almond milk, but you can replace it with your preferred one, or even milk and even water.
• Fresh or frozen blueberries. If you are using frozen blueberries, do not thaw.

How to prevent blueberries from sinking in the cake

To prevent the blueberries from sinking to the bottom of the cake, lightly toss your blueberries in flour before adding them to the mixture.

Tips for making the best cake

• Try to use fresh blueberries instead of frozen ones, as they will ensure even baking of the cake. If you can only use frozen products, do not thaw them beforehand.
• The brands and model of the oven can affect the baking time of the cake. Baking this cake should take about 35-40 minutes, but check the doneness visually after 30 minutes, (if it still looks soft in the center, keep the oven closed) and then with a toothpick, until it comes out clean.
• This makes one cake. I like the "loaf pan" format, but it also makes a good round cake in an 8-inch pan. For a two-tier cake, double the ingredients. For a three-tier cake, triple the ingredients.
• Add a teaspoon of lemon juice to the vanilla icing to add a lemon flavor.

Conservation and freezing of blueberry and lemon cake

• To store: the blueberry and lemon cake should be kept in the refrigerator, as it will spoil at room temperature. Keep the cake in a sealed container or covered with plastic wrap. This way, your cake will last for 5 days.
• To freeze: the remaining cake slices can be placed in a freezer bag and stored in the freezer for up to 2 months.

Preparation time: 5 minutes

Cooking time: about 35-40 min.

Servings: 12

Ingredients

• 1 1/2 cups of gluten-free all-purpose flour
• 1 tsp of baking soda
• 1 cup of organic cane sugar (or others, as mentioned above)
• 1 tsp of white vinegar or apple cider vinegar
• 5 tbsp ofinfused olive oil with lemon (or another neutral olive oil, but lemon oil adds a little something!)  
• 3/4 cup of plant-based drink of your choice (or milk or water)
• 1/4 cup of organic lemon juice
• The zest of an organic lemon
• 1 teaspoon of vanilla extract
• 1/2 cup of fresh or frozen blueberries
• 1/2 cup of frosting of your choice optional

Préparation:

1. Preheat the oven to 180 °C / 350 °F. Grease and flour your loaf or round cake pan and set aside.
2. In a large bowl, mix your flour and baking soda and mix well.
3. In another bowl, whisk together your wet ingredients, including the cane sugar, until the sugar is dissolved. Add your wet ingredients to the dry mixture and mix until smooth. Fold in the floured blueberries gently.
4. Transfer the cake batter into the lined cake pan. Bake in the oven for 35 to 40 minutes or until a toothpick comes out clean. Allow the cake to cool completely on a rack before frosting, if desired.

Enjoy your meal!!!

Article written by Audrée Hogue