Easy Vegan Lemon Blueberry Loaf Cake

Looking for a fuss-free way to treat yourself? Try this easy vegan lemon blueberry loaf cake – it’s light, fluffy, delicious, and made with very little effort!

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Easy Vegan Lemon Blueberry Loaf Cake

Easy Vegan Lemon Blueberry Loaf Cake


Scale

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
  • 1 tbsp lemon juice

Instructions

  1. Preheat the oven to 175°C / 350°F. Line a 22 cm loaf tin with parchment paper.
  2. Sift the flour and baking powder in a large bowl.
  3. Mix the vegetable oil, salt, and sugars together in a medium bowl. Add in the lemon zest, vanilla, and milk and stir to combine.
  4. Add the lemon juice and whisk to combine.
  5. Pour the wet ingredients over the flour and whisk until just combined.
  6. Pour the batter into the prepared pan and bake for 45-47 minutes or until a toothpick inserted near the center comes out clean.
  7. Let cool down into the pan for 10 minutes before transferring to a cooling rack to cool completely.

For the glaze:

  1. Combine all the ingredients and spoon over the (cooled) cake. Add more icing sugar for thicker glaze/ milk for thinner.

Notes

The ingredients listed are for one 22 cm loaf pan.

Find more of Yukiko’s recipes on @foodie.yuki.

Easy Vegan Lemon Blueberry Loaf Cake

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Chocolate Loaf Cake

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Click here to see more delicious vegan cake recipes!

Comments

    • Toss the berries in corn starch or a little bit of flour right before adding to batter (between steps 5 & 6), to avoid pink strikes in the cake. Frozen berries do not need to be thawed before adding them to batter.

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