Healthy Vegan Lemon Blueberry Cake [Oil Free]
User Reviews
5
Healthy Vegan Lemon Blueberry Cake [Oil Free]
Description
The Healthy Vegan Lemon Blueberry Cake features oat flour combined with coconut sugar and a hint of pure vanilla for a subtly sweet base. The lemon zest and juice, along with the soy milk curdled with lemon juice, mimic buttermilk to provide lift and moisture. Fresh blueberries folded into the batter and spread on top add bursts of fruitiness. Baking at a moderate temperature produces a tender crumb with gentle golden edges.
The lemon contributes brightness that complements the natural sweetness from the coconut sugar and applesauce, while the blueberries introduce juicy pockets of flavor. This cake is versatile for dessert or teatime and rests for at least 30 minutes after baking to set and improve sliceability.
Weighing flour helps ensure proper texture by achieving accurate dry-to-wet ratios. Checking that baking powder and soda are actively leavening agents prevents dense results. Leftover slices keep well at room temperature for two days or refrigerated up to five days and may be frozen up to three months in an airtight container.
Ingredients
Wet Ingredients
- ¾ cup soy milk
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ¼ cup applesauce unsweetened
- 1 teaspoon vanilla extract pure
Dry Ingredients
- 270 grams oat flour approx. 3 cups spooned + leveled
- ½ cup coconut sugar or brown sugar, unrefined
- 2 teaspoons baking powder
- ½ teaspoon baking soda
For Fill in
- 1 heaping cup blueberries divided, fresh
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.
Notes
- Weigh oat flour precisely for best texture; spoon and level if no scale is available.
- Prepare vegan buttermilk by mixing soy milk and lemon juice and letting it curdle before use.
- Ensure baking powder and baking soda are fresh for proper rising.
- Store cake at room temperature tightly covered for up to 2 days, refrigerate up to 5 days, or freeze for 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
