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Vegan Blueberry Lemon Cake: How To Make

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Vegan Blueberry Lemon Cake

This Article was last updated 4 months ago by Olamilekan A.S

Vegan Blueberry Lemon Cake

Vegan Blueberry Lemon Cake: The following article will teach you step by step how to make this food for you and your family. Made Easy

Lemon sweets are my jam, if you’re new around here. Lemon cookies, lemon pancakes, and lemon cakes are all favorites of mine. But what could be better than lemon cake? CAKE WITH BLUEBERRY AND LEMON! Consider this: a delicate, moist slice of cake with tender blueberries in every bite, lemon taste throughout, covered with just the right amount of frosting and topped with lemon zest. Tell me that doesn’t seem like something you need right now in your life!

Ingredients to Make Vegan Blueberry Lemon Cake

Vegan Blueberry Lemon Cake

You’ll only need a few ingredients to make this Easy Vegan Blueberry Lemon Cake, which is one of the finest recipes you didn’t even realize you needed:

  1. Baking Powder
  2. All-Purpose Flour
  3. Almond Milk That Hasn’t Been Sweetened (or plant milk of your choice)
  4. Lemon Juice
  5. Fresh Blueberries
  6. Lemon Zest
  7. Vegan Butter
  8. Lemon Extract
  9. Powdered Sugar (Organic)
  10. Organic Cane Sugar

 

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How To Make a Vegan Blueberry Lemon Cake:

You won’t believe how simple it was to bake this cake. Just look at the list of components! Is there anything more fundamental than this? Begin by mixing all of your dry ingredients. The ingredients include flour, baking powder, salt, lemon zest, and sugar. Prepare to add your wet ingredients once you’ve mixed them until they’re equally blended. Combine the almond milk, lemon juice, vegan butter, and lemon essence in a mixing bowl. After combining these components with the dry ingredients, carefully fold in the fresh blueberries.

It is critical not to over-mix the components while combining them. Before adding the fresh blueberries, the batter may be little lumpy. This is fine! You’re okay to go as long as they’re not big globs!
Blueberry Lemon Cake with Blueberries and Lemon Juice

When your batter is done, it’s time to put it in the oven. I used a normal 9-inch glass loaf pan to create this cake. I lined the pan with parchment paper to make it easier to remove the cake after it was ready (as shown in the video below). Although parchment paper isn’t strictly essential, it helps make retrieving the cake simpler. Don’t have any parchment paper? To prevent the cake from adhering to the sides of the pan, generously oil the pan with extra vegan butter or cooking spray.

 

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After you’ve poured the mixture into your loaf pan, it’s time to bake! Preheat the oven to 350°F and bake the pan for 55 minutes. If you use a metal pan, keep an eye on the cake since it will cook faster, resulting in a crispier top and edges. I’d recommend checking on it after 35-40 minutes to see how it’s doing.

When you gently press down on the top of the cake and it bounces back up, you’ll know it’s done. Allow it to continue cooking and check on it every 5 minutes or so if you press down on it and the cake does not bounce back up. You may also monitor the progress of your cake using a toothpick. Insert and then remove a toothpick from the top of your cake. It’s done when the toothpick comes out clean! If the toothpick has batter or cake residue on it, bake the cake for a few minutes longer before checking on it again.

 

The Finishing Touch

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When your cake is finished baking, allow it to cool completely before removing it from the baking dish. Removing it too soon may cause the cake to come apart because it is too hot. After the cake has cooled, you may find it useful to run a butter knife over the edges of the baking dish to release the sides (particularly if you did not use parchment paper). At this point, you may take the parchment paper and lift the cake right out of the pan, peeling back the edges of the cake with the parchment paper before transferring it to its final destination (cake dish or plate).

The frosting for this cake is really simple to make! Simply combine the lemon zest, powdered sugar, and lemon juice in a mixing bowl. It is crucial to remember that you may require more liquid than the 4 teaspoons recommended. I’ve discovered that several kinds of organic powdered sugar function differently. Isn’t it strange? I understand. If yours needs more liquid than mine, just add one teaspoon at a time until the consistency is loose enough to make a drizzle.
Blueberry Lemon Cake with Blueberries and Lemon Juice

Keep in mind that your frosting should still be rather thick. It’s not watery. If your frosting is overly liquid, it will absorb into the cake rather than resting neatly on top.

This Easy Vegan Blueberry Lemon Cake is sure to please! It just takes ten ingredients and is the ideal summer or year-round treat! Try this dish and let me know what you think in the comments!

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Credits: MyNaBO Local Update