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!
Ingredients
- 250 g 2 cups all purpose flour
- 2 tsp baking powder
- Pinch of sea salt
- 150 g 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
- 160 g icing sugar
- 1 tsp blueberry powder or blueberry juice
- 1 tbsp plant milk
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 175°C / 350°F. Line a 22 cm loaf tin with parchment paper.
- Sift the flour and baking powder in a large bowl.
- Mix the vegetable oil, salt, and sugars together in a medium bowl. Add in the lemon zest, vanilla, and milk and stir to combine.
- Add the lemon juice and whisk to combine.
- Pour the wet ingredients over the flour and whisk until just combined.
- Pour the batter into the prepared pan and bake for 45-47 minutes or until a toothpick inserted near the center comes out clean.
- Let cool down into the pan for 10 minutes before transferring to a cooling rack to cool completely.
For the glaze:
- 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.
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When ate we supposed to add the blueberries/cornstarch?
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.
Just a technicality but 70 ml is not ⅓ cup + 1 tsp (⅓ cup = 85ml, + 1 tsp – 5ml, that’s 90ml in total). Same with milk – 1 cup less 1 tbsp is 235ml, not 220.
Anyway, cake was absolutely amazing 🍰❤
The instructions seem to be missing a key ingredient?
Hi Sal!
Thank you for paying attention to detail! There is a step missing indeed – you should coat the frozen blueberries in cornstarch before adding them into the batter (between steps 5 & 6) to avoid pink strikes into the cake (don’t thaw them)!
Mine came out quite gooey. I substituted maple syrup for the sugar and apple sauce for the oil. I did use more flour because of the added liquid content but I’ve found a lot of the vegan cake recipes I’ve tried have that gooey texture. I want fluffy. What do you think the problem is? Thanks!
Hi Julie! Perhaps, to achieve the fluffiness pictured, you should avoid making substitutions, and follow the recipe that has been developed with fluffiness in mind, or if it’s an absolute necessity to use syrup and apple sauce instead of sugar and oil, try looking up recipes that have been developed with those ingredients for best results 🙂 You could also check out our articles on how to bake vegan & gluten-free baking, maybe those could be helpful as well!
You win. This response is 10/10. I am making this cake just because of this comment 😂
Same lmao person is like “I totally didn’t follow the recipe and it came out gooey do you know why? Like it wasn’t even a minor sub like “I used cashew instead of almond milk and white sugar instead of brown” it was dead Ass like “I threw off the liquid content and replaced the milk with ..applesauce??” Wonder why it’s gooey lmao. Anyway seems like a good recipe mines in the oven rn. I used white whole wheat flour instead of all purpose and avocado oil. Seems like it’ll turn out well 🙂 can’t wait to try it