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

Tender on the outside, soft 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?

Ingredients

• Gluten-Free All-Purpose Flour - Be sure to sift your flour to ensure there are no lumps in the batter. (This is also done with regular all-purpose flour if you tolerate gluten)
• Baking soda – to be combined with vinegar to help give softness to the cake and to make it rise without eggs.
• Salt - Brings out the sweetness.
• Sucre - 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 lemon flavor
• Vinegar - Use white vinegar or apple cider vinegar.
• Lemon-infused olive oil (or a neutral olive oil, but even more flavorful with the lemon-infused oil.
• Plant-based drink - For mixing everything. I use almond milk, but you can substitute it with your preferred one, or even milk and water.
• Fresh or frozen blueberries. If 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 coat your blueberries in flour before folding them into the batter.

Tips for Making the Best Cake

• Try to use fresh blueberries rather than frozen ones, as they will ensure even baking of the cake. If you can only use frozen products, do not thaw them beforehand.
• The brand and model of the oven can affect the cake's baking time. Baking this cake should take about 35-40 minutes, but check the doneness visually after 30 minutes (if it still seems soft in the center, keep the oven closed) and then with a toothpick, until it comes out clean.
• This makes a single 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 frosting for adding a lemon flavor.

Storage 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. Store the cake in a sealed container or covered with plastic wrap. This way, your cake will keep for 5 days.
• To freeze: leftover 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 baking soda
• 1 cup of organic cane sugar (or others, as mentioned above)
• 1 tsp white vinegar or apple cider vinegar
• 5 tbsp of lemon-infused olive oil (or another neutral olive oil, but the lemon oil adds a little something!)  
• 3/4 cup of plant-based drink of your choice (or milk or water)
• 1/4 cup organic lemon juice
• The zest of an organic lemon
• 1 teaspoon of vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/2 cup of frosting of your choice optional

Preparation:

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 stir 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 stir until combined. Add the floured blueberries and gently fold in. .
4. Transfer the cake batter into the lined cake pan. Bake for 35 to 40 minutes or until a toothpick comes out clean. Allow the cake to cool completely on a wire rack before frosting, if desired.

Enjoy your meal!!!

Article written by Audrée Hogue