Lemon Blueberry Cake | No Eggs, No Milk, No Butter

Lemon Blueberry Cake | No Eggs, No Milk, No Butter

from thebigmansworld.com
35 min
12 servings

This lemon blueberry cake is an easy yet elegant dessert that requires minimal prep. No eggs, no milk, and no butter needed, it's super moist and fluffy.

Ingredients

  • 1 1/2 cups all purpose flour (gluten free, if needed)
  • 1 cup sugar (white, brown, coconut, or sugar free subs * See notes)
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 5 tablespoon oil of choice (canola, vegetable, or any neutral flavored oil)
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries (fresh or frozen)
  • 1/2 cup frosting of choice (optional)

Directions

  1. 1

    Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.

  2. 2

    In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.

  3. 3

    Transfer the cake batter into the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.