• 250 ml unsweetened soy milk (1 cup)
• 2 Teaspoons apple cider vinegar (or lemon juice)
• 230 g self-raising flour (1+¾ cups)
• ½ Teaspoon bicarbonate of soda (baking soda)
• 180 g caster sugar  (¾ Cup + 2 tablespoons)
• 95 ml oil (⅓ Cup + 1 tablespoon) I used sunflower oil
• 2 Teaspoons vanilla extract
• 150 g Fresh blueberries, coated in ½ tablespoon of flour (1 cup) the flour stops the blueberries from sinking to the bottom of the cake

For the cream cheese frosting

• 60 g dairy-free cream cheese (4 tablespoons) I recommend Violife for best texture and flavour
• 30 g vegan margarine (2 tablespoons)
• 225 g icing sugar (1+¾ cups)
• 1 Teaspoon lemon extract (can omit or substitute for vanilla if you prefer)