Vegan Lemon Blueberry Cake
One bowl vegan lemon blueberry cake which uses only 7 ingredients! This cake is fluffy, has the perfect crumb and isn't too sweet.
Ingredients
- 2 ½ cupsall-purpose plain flour (spoon and leveled (note 1 for gluten free))
- 1 ¼ cupsgranulated sugar
- 3 teaspoonsbaking powder
- ⅛ teaspoonsalt (optional)
- ¾ cupdairy-free milk
- ½ cupneutral flavored oil
- ⅓ cuplemon juice (and zest of those lemons (overall, you'll need about 2 large lemons or 3 medium lemons, note 2))
- 1 teaspoonvanilla extract (optional)
- 1 ¼ cupsblueberries (fresh or frozen)
- powdered sugar / icing sugar
Directions
To make the cake:
- 1
Preheat your oven to 180°C (355°F). Line or grease a 20 cm (8-inch) round cake pan.
- 2
Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest and vanilla) and mix until just before it's combined. Initially, the batter will be thick but it will loosen up after a few minutes.
- 3
Add half of the blueberries and gently fold them through. Pour the batter into your prepared cake pan. Scatter the remaining blueberries on top and gently press some of them into the cake.
- 4
Bake the cake for 50 minutes to 1 hour or until you can insert a toothpick in the middle and there's no wet batter on it. This is a moist cake so some crumbs on your toothpick are fine.
- 5
Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.
To serve the cake:
- 1
Just before serving, dust the cake with powdered sugar (optional) and serve! The cake can be stored in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month. If you freeze the cake, the texture of the blueberries will change.