Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf
User Reviews
4.9
Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf
Description
The cake’s wet ingredients include non-dairy yogurt—which may be substituted with silken tofu, cashew cream, vegan cream cheese, or sour cream—along with non-dairy milk, unrefined sugar, vanilla extract, neutral cooking oil, lemon juice, and lemon zest for pronounced citrus flavor. These combine to produce a creamy, flavorful batter.
The dry mix contains a balance of flours, baking powder, baking soda, salt, and flour-coated blueberries that help suspend the fruit evenly throughout the batter during baking. The batter is poured into the prepared loaf pan, topped with a few reserved blueberries pressed lightly into the surface for visual appeal, and baked for 55 to 60 minutes until a toothpick inserted in the center comes out clean. Cooling before slicing allows the crumb to set.
Serving suggestions include glazing or frosting the cake with lemon icing or cream cheese-based toppings for added sweetness and tart brightness. A crumb topping variation before baking can add texture contrast. This loaf is suitable for snack time, tea, or dessert, offering a fresh, fruity cake option.
The recipe notes mention nutritional values based on one serving and highlight flexibility in the choice of vegan yogurt or cream alternatives.
Ingredients
Wet:
- 1/2 cup Non-Dairy yogurt or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream
- 3/4 cup non-dairy milk
- 3/4 cup unrefined sugar preferably powdered, or more
- 1 tsp vanilla extract
- 3 tbsp neutral cooking oil generic cooking oil
- 3 tbsp lemon juice
- lemon zest or lime zest
Dry:
- 2 cups flour I use 1 cup wheat or spelt flour, and 1 cup unbleached white
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup blueberries tossed in 1 tbsp flour
Instructions
- Preheat the oven to 365 degrees F / 180ºc. Line a loaf pan with parchment.
- Add all the wet ingredients in a bowl and whisk until the sugar is well combined. 1-2 mins
- In another bowl, whisk all the dry ingredients except blueberries. Add dry to wet and mix until just combined. Reserve 1-2 tbsp blueberries. Fold in the rest of the blueberries into the batter..
- Drop the batter into prepared pan. Distribute the remaining blueberries on top and press in lightly.
- Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.
- Cool for 10 minutes before removing from pan. Cool completely before slicing. Frost or ice if needed. A simple glaze of lemon zest + lemon juice + sugar icing works really well.
Notes
- Non-dairy yogurt can be substituted with silken tofu, thick cashew cream, vegan cream cheese, or vegan sour cream to suit availability or preference.
- A crumb topping can be added before baking for texture contrast, and a lemon glaze or cream cheese frosting works well as finishing touches.
- Nutrition values provided reflect one serving of this loaf-style cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Sodium | 195mg | 8% |
| Potassium | 293mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 133mg | 13% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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