Healthy Vegan Lemon Blueberry Cake [Oil Free]
User Reviews
5.0
39 reviews
Excellent
Healthy Vegan Lemon Blueberry Cake [Oil Free]
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This vegan lemon blueberry cake might be healthier than most, but it's moist, sweet, and absolutely delectable.
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Ingredients
Wet Ingredients
- ¾ cup soy milk
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 270 grams oat flour approx. 3 cups spooned + leveled
- ½ cup unrefined coconut sugar or brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
For Fill in
- 1 heaping cup fresh blueberries divided
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Instructions
- Preheat the oven to 350°F/177°C and prepare a nine-inch cake pan or spring-form pan. Use a nonstick pan, or if you don't have a nonstick pan, line it with parchment paper, or grease it if you're not avoiding oil.
- Combine the soy milk, lemon juice and the zest in a small bowl and set it aside for at least 5 minutes until it starts to thicken and curdle.
- Meanwhile, add all the dry ingredients to a large bowl and whisk to combine.
- Then add the curdled milk, with the remaining wet ingredients to the same bowl with the dry ingredients. Mix until no floury bits remain. Then fold in ¾ cup of the blueberries.
- Pour the batter into your cake tin and sprinkle the remaining blueberries on top and gently press them into your cake, just a little.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let rest 30 minutes or longer before handling.
Equipments used:
Notes
- Weigh your flour for the most accurate results. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess. Do not scoop from the bag!
- Don’t skip making the vegan buttermilk. (Mixing the soy milk with lemon juice.) This enhances the dairy flavour, and makes the texture fluffier.
- Make sure your baking powder + soda are active. Open products that sit in your pantry for 6+ months begin to lose their effectiveness and rising power.
- Keep leftover cake at room temperature in a sealed container or tightly wrapped for 2 days. Refrigerate for up to 5 days or freeze airtight for up to 3 months.
Nutrition Information
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Calories
147cal
(7%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
3g
(5%)
Sodium
167mg
(7%)
Potassium
135mg
(4%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
40IU
(1%)
Vitamin C
3mg
(3%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147cal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Sodium | 167mg | 7% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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