When it comes to making a delicious vegan cake, I love making this Lemon Blueberry Cake.

Tender on the outside, moist on the inside, loaded with good blueberries and a touch of lemon, this is truly an incredible 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 Vegan and Gluten-Free Lemon Blueberry Cake?

Ingredients

• Gluten-Free All-Purpose Flour- Be sure to sift your flour to ensure there are no lumps in the dough. (Also made with regular all-purpose flour if you tolerate gluten
• Baking soda to add to the vinegar to help make the cake softer and to make it rise without eggs..
• Salt – Brings out the sweetness.
• Sugar - Organic cane sugar preferably (or white sugar, brown sugar, coconut sugar)
• Organic lemon juice For a good lemony tasteé
• Organic lemon zest to enhance the taste of lemon
• Vinegar – Use white vinegar or apple cider vinegar.
• Lemon-infused olive oil (or a neutral olive oil, but even tastier with lemon-infused oil.
• Plant-based drink – To mix everything together. I use an almond drink, but you can substitute whatever you prefer, or milk or even water.
• Fresh or frozen blueberries. If using frozen blueberries, do not thaw.

How to keep blueberries from sinking into cake

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

Tips for Making the Best Cake

• Try using fresh blueberries rather than frozen, as these will ensure the cake bakes evenly. If you can only use frozen products, do not defrost them first.
• Oven brand and model may affect cake baking time. Baking this cake should take around 35-40 minutes, but check the doneness of one slice by eye after 30 minutes, (if it still seems soft in the center, leave the oven closed) and afterwards with a toothpick, until it comes out clean.
• This makes one cake. I like the loaf pan size, but also makes a nice round cake in an 8 inch pan. For a two-layer cake, double the ingredients. For a three-layer cake, triple the ingredients.s.
• Add a teaspoon of lemon juice to the vanilla frosting to add lemon flavor.

Storing and Freezing Blueberry Lemon Cake

• To store: Blueberry Lemon Cake should be stored 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: approximately 35-40 min.

Servings: 12

Ingredients

• 1 1/2 cup gluten-free all-purpose flour
• 1 C. teaspoon baking soda
• 1 cup of organic cane sugar (or others, as mentioned above)
• 1 C. teaspoon white vinegar or apple cider vinegar
• 6 tbsp. tablespoon oflemon infused olive oil (or other neutral olive oil, but lemon oil adds a little something!) ***add only 5 tbsp. tablespoons of olive oil if you forget to add the portions of LYNQ***
• 3/4 cup of vegetable drink of your choice (or milk or water)
• 1/4 cup organic lemon juice
• The zest of an organic lemon
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/2 cup frosting of your choice optional

Preparation:

1. Preheat the oven to 180 C / 350 F. Grease and flour your round bread or cake mold and set aside.z.
2. In a large bowl, combine 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 melted. Add your wet ingredients to the dry mixture and mix until combined. Add the floured blueberries and fold gently. .
4. Transfer the cake batter to the lined cake pan. Bake for 35 to 40 minutes or until a toothpick comes out clean. Let the cake cool completely on a rack before icing it, if desired.

Enjoy your food!!!

Article written by Audrée Hogue