Vegan Lemon Blueberry Cake
Introduction: Elevate your dessert game with our exquisite Vegan Lemon Blueberry Cake, a tantalizing treat that marries the bright, tangy flavor of lemon with the sweet juiciness of blueberries. This delightful confection is not only a feast for the senses but also a testament to the creativity and versatility of plant-based baking. Whether you’re celebrating a special occasion or simply craving a slice of indulgence, this cake promises to deliver a symphony of flavors that will leave you wanting more.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1/2 cup unsweetened almond milk (or any plant-based milk of your choice)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed and drained)
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
- In a separate bowl, mix together the lemon juice, almond milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar for a decorative touch, if desired.
- Slice and serve this delectable Vegan Lemon Blueberry Cake to enjoy the burst of citrusy goodness in every bite.
Nutritional Information (per serving):
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
Smart WW Points: 7 points per serving
Conclusion: Our Vegan Lemon Blueberry Cake is a testament to the fact that plant-based desserts can be just as delicious and satisfying as their traditional counterparts. With its moist crumb, vibrant lemon flavor, and juicy bursts of blueberries, this cake is sure to be a hit with vegans and non-vegans alike. Treat yourself to a slice of citrus bliss and savor the joy of guilt-free indulgence with every mouthful.

Introduction: Welcome to a culinary journey where zest meets sweetness in our enchanting Vegan Lemon Blueberry Cake. This delightful creation harmonizes the vibrant tang of lemon with the luscious burst of blueberries, offering a symphony of flavors that dance on your palate. Crafted with care and passion, this cake embodies the essence of plant-based baking, proving that indulgence knows no bounds in the world of vegan desserts. Whether you’re hosting a gathering, celebrating a milestone, or simply craving a slice of bliss, this recipe is your ticket to dessert heaven.
Ingredients:
- 2 cups of all-purpose flour, sifted for lightness
- 1 cup of granulated sugar, for just the right sweetness
- 1 teaspoon of baking powder, to achieve a perfect rise
- 1/2 teaspoon of baking soda, for a tender crumb
- 1/4 teaspoon of salt, to balance the flavors
- Zest of 2 fresh lemons, for a burst of citrus aroma
- 1/2 cup of freshly squeezed lemon juice, for tangy brightness
- 1/2 cup of unsweetened almond milk (or your preferred plant-based milk), for moisture
- 1/2 cup of vegetable oil, for a moist and tender texture
- 1 teaspoon of pure vanilla extract, for aromatic depth
- 1 cup of fresh blueberries, for juicy pops of flavor
- Powdered sugar, for a delicate finishing touch (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it, ensuring easy release of your masterpiece.
- In a spacious mixing bowl, combine the sifted flour, granulated sugar, baking powder, baking soda, salt, and the zest of two fresh lemons. Blend these dry ingredients thoroughly, allowing the lemon zest to infuse its aromatic essence.
- In a separate bowl, whisk together the freshly squeezed lemon juice, almond milk, vegetable oil, and vanilla extract until they form a harmonious liquid mixture.
- Gently pour the wet ingredients into the bowl of dry ingredients, stirring them together with a spatula until just incorporated. Be mindful not to overmix, as this can lead to a dense texture.
- Carefully fold in the fresh blueberries, ensuring even distribution throughout the batter. These little bursts of sweetness will add a delightful surprise to every bite of your cake.
- Transfer the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating that your cake is perfectly baked.
- Once baked to golden perfection, remove the cake from the oven and allow it to cool in the pan for 10 minutes. This resting period allows the flavors to settle and ensures easy removal from the pan.
- After the initial cooling period, carefully transfer the cake to a wire rack to cool completely. Patience is key here, as allowing the cake to cool ensures optimal texture and flavor development.
- For an elegant finishing touch, dust the top of your Vegan Lemon Blueberry Cake with powdered sugar. This delicate touch adds a touch of sweetness and visual appeal, inviting your guests to indulge in the culinary masterpiece before them.
- Slice your cake with precision and care, revealing the tender crumb and vibrant blueberries nestled within. Each bite is a symphony of flavors, with the zesty brightness of lemon perfectly complementing the juicy sweetness of blueberries.
Nutritional Information (per serving):
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
Smart WW Points: 7 points per serving
Conclusion: In conclusion, our Vegan Lemon Blueberry Cake is a testament to the artistry and creativity of plant-based baking. With its harmonious blend of zesty lemon and succulent blueberries, this cake is a celebration of flavor, texture, and indulgence. Whether enjoyed as a decadent dessert, a delightful afternoon treat, or a centerpiece for special occasions, this recipe is sure to captivate the hearts and taste buds of all who have the pleasure of savoring it. Treat yourself to a slice of citrus-infused bliss and experience the magic of vegan baking at its finest.