This Vegan Lemon Blueberry Cake is the perfect balance of tart and sweet, with bursts of juicy blueberries in every bite. The fresh lemon zest adds a bright, zesty flavor, while the plant-based ingredients make this cake light and moist.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 2 tbsp lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, mix the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract.
- Gradually combine the wet ingredients into the dry, stirring until smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.
