How to make a Vegan Lemon Blueberry Loaf Cake
This vegan blueberry lemon cake is very fluffy, moist and flavorful very intense lemon. Attention addictive because too delicious!
Vegan Lemon Blueberry Loaf Cake Video Inspiration
Vegan Lemon Blueberry Loaf Cake
July 16, 2022
: 8
: 15 min
: 1 hr
: 1 hr 15 min
: Medium
Ingredients
- 250g (2 cups) all purpose flour
- 2 tsp baking powder Pinch of sea salt
- 150g (¾ cup) light brown sugar
- 70 ml (⅓ cup + 1 tsp) sunflower seeds oil
- 220 ml (1 cup less 1 tbsp) soy or almond milk
- 30 ml (2 Tbsp) lemon juice
- 2 Tbsp organic lemon zest
- 1 tsp vanilla bean paste / extract
- 1 cup blueberries, fresh or frozen
- 1 tsp corn starch For the glaze
- 160g icing sugar
- 1 tsp blueberry powder or blueberry juice
- 1 tbsp plant milk
- 2 tbsp lemon juice
Directions
- Step 1 Mix flour with the baking powder.
- Step 2 In a separate bowl mix oil with the sugar and vanillin sugar.
- Step 3 Add the lemon zest and the milk to it.
- Step 4 Now sift in the dry ingredients and mix everything into a nice dough.
- Step 5 You can dust the blueberries in flour before adding them to the dough, this will prevent them from sinking into the cake. Gently stir the blueberries into the batter.
- Step 6 Line a loaf pan with baking paper and pour the batter into it.
- Step 7 Bake the cake for 15 minutes at 180C, then take it out and cut with the knife 2 cm deep into the cake lengthwise, so that we later get this beautiful typical middle part on top of the cake.
- Step 8 Put the cake in the oven for another 45 minutes, but I would still do the chopstick test before if it is not already through.
- Step 9 For the glaze, please prepare the powdered sugar with a little lemon juice and blueberry juice. If you want it a little thicker, then add less juice.
- Step 10 When the cake has cooled down you can put the glaze on the cake and sprinkle it with pistachios or almonds.
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