Description

This Vegan Lemon Blueberry Cake combines zesty citrus and bursting blueberries for a delightful treat that's perfect for any occasion.

Ingredients

Scale

2 cups Gluten-Free All-Purpose Flour
3/4 cup Maple Syrup
1/2 cup Avocado Oil
1.5 cups Fresh Blueberries
1/4 cup Fresh Lemon Juice
2 tablespoons Lemon Zest
1 cup Unsweetened Almond Milk
2 units Flax Eggs
1 tablespoon Baking Powder
1 teaspoon Vanilla Extract

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pa
In a small bowl, whisk together the ground flaxseed and water to make the flax eggs
In a large mixing bowl, combine the maple syrup, avocado oil, almond milk, lemon juice, lemon zest, vanilla extract, and flax eggs. Whisk until smooth
Sift in the gluten-free flour and baking powder, gently mixing until just combined
Fold in the blueberries carefully
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick comes out clea
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely

Notes

Tossing blueberries in flour helps prevent them from sinking.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245 kcal
Sugar: 14g
Sodium: 120mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg