Are you looking for a easy-to-date vegan blueberry cake recipe that is perfect for summer months? Look no further than this soft and delicious vegetable blueberry lemon cake! This recipe is made using simple ingredients, and it is so easy to make you want to cook it again and again.
What you will need to make this recipe for vegan blueberries cake
Dry ingredients
- All use flour: See the notes below on flour options.
- white cane sugar: I like to use white sugar because it maintains the color of the light of the cake. However, you can also use coconut sugar or brown sugar if you prefer. Just be sure to use granulated sugar and not liquid sweetener such as maple syrup or honey.
- chemical
- baking soda/ baking soda
- sea salt
Wet ingredients
- milk without dairy: I like soy milk or unsweetened almond milk.
- vegan yogurt: You can also approach it for the sure vegan cream.
- olive oil: I love to use olive oil in this recipe because it gives bread an incredibly damp texture. It also gives this lemon bread a beautiful light golden color without being able to taste it. However, you can also use a type of neutral oil such as canola oil or vegetable oil.
- vanilla extract
- lemon juice: Use fresh lemon juice instead of lemon extract. They have a different taste and are used in different quantities, so you cannot directly replace the lemon juice required in this recipe with a lemon extract.
- lemon zest
Fall back
- Fresh blueberries: See the notes below on the use of frozen Fresh VS Blueberries.
- 1-2 tablespoons of flour Throw the Blueberries: throw the blueberries in flour helps them not to sink into the bottom of the cake while it cooks.
Use of Fresh Blueberries VS frozen
You can use fresh or frozen blueberries when making this recipe and the final product will have the same taste. However, only for aesthetic purposes, I recommend using fresh blueberries. The reason is that sometimes the color of frozen blueberries bleed in the cake dough and dye blue / purple. In fact, I tried this and the result was a blue cake.
There is nothing wrong with a blue cake and he looked rather interesting and the taste was not affected – he always had a delicious taste! However, I think that aesthetically the cake / bread is much better when the cake is light and yellow and the candied blueberries are distinguished in contrast. I also prefer the taste of fresh juicy blueberries as opposed to frozen blueberries, because I think they have a better taste in pastries, but it is a personal preference.
One thing to note is that frozen blueberries are generally cheaper than frozen, which could be an incentive to use Frozen if you wish.
What flour to use in this recipe for vegan blueberries cake
The best flour to use in this cake is all useful flour. It makes the light and super soft cake. If you don’t want to use ordinary flour, you can also use white wheat flour. He will not overwhelm the color of the cake too much and always give the cake a soft texture.
I have not tested this, but this recipe will probably work with a gluten -free cooking flour as that of those of King Arthur Baking Or Bob’s Red Mill.
For another gluten -free option, you can try to replace the flour in oatmeal. Again, I haven’t tried this, but it’s usually a good switch. However, you will get a less soft cake than during flour with all the flour due to the lack of gluten.
Lemon frosting frosting ingredients
- Vegetable cream cheese
- Powdered sugar/ icing sugar
- vanilla
- lemon zest
Necessary equipment
- Large bowl to mix: To mix the ingredients of the cake.
- bowl: to mix the frosting ingredients.
- A whip
- A rug: See the notes below on the type of pan to use.
- Standing mixer (optional): You can choose to use a stand mixer to mix the ingredients, but it is completely optional and I did not think it was necessary. I just mixed the ingredients with a whisk in a bowl.
What type of pan to use
There are some different options for the pans you can use in this recipe. I used a pan of bread and made a bread cake. I think this is the simplest method because it is the fastest to do and you can just superimpose the frosting on top.
You can also use two round cake pots and divide the dough evenly between the two. I recommend using Springform Pans if you do this so that you can more easily remove the cakes from the pan without collapsing. Then you can stack them on top of each other and add the frosting in the middle to create a diaper cake.
Finally, you can use Bundt Pan and make it a Bundt cake. Anyway, you choose, you will end up with a delicious cake with vegan blueberries!
How to make the easiest vegan blueberry cake ever
To start, preheat your oven to 350 ° F (180 ° C) and prepare your cooking box. Grease the pan with coconut oil and type it with parchment paper. This will help the cake to go out easily and prevent collage.
In a large bowl, mix all the wet ingredients and mix well.
Then add the dry ingredients to the wet ingredients and whisk them together until you get a smooth paste.
Wash and dry your blueberries. Then throw them in a bowl with a few tablespoons of flour until they are slightly coated with flour. This will help prevent them from flowing at the bottom of the cake when the cake cooks.
Once the blueberries thrown in the flour, fold them in the dough.
Pour the dough into the prepared saucepan and level the top. Cook the bread for 60 to 65 minutes at 350 ° F. I cooked my bread for exactly 60 minutes, but your oven or your pan can differ.
While the baked bread, prepare the frosting. In a small or medium bowl, whisk the cream cheese, powdered sugar, vanilla and lemon zest. Refrigerate the frosting.
When the bread is finished cooking, remove it from the oven and let it cool in the pan for 10 minutes at room temperature before transferring it to a rack to cool completely.
Make sure the bread has completely cooled, then add the cream cheese to the top top. Note: If the cake / bread is still hot, the frosting can melt.
Slice the bread and enjoy! Transfer the remains in an airtight container or wrap them in a plastic film and store them in the refrigerator.
And there, you have it, an easy recipe for lemon cake with vegan blueberries that the whole family will love. This recipe is perfect for any occasion, whether you are looking for a simple coffee cake or an impressive layer cake. Good cooking!
Video
If you liked this recipe for blueberry lemon lemon cake, you can also like these vegan desserts
Vegetable blueberry cake recipe
This recipe for vegan blueberries cake is light, soft and delicious. It is full of juicy blueberries and garnished with creamy lemon frosting.
Ingredients
Dry ingredients
- 2 cups All use flour 240 grams
- 1 cup granulated white sugar
- 2 teaspoon chemical
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 1 cup almond milk
- ½ cup vegan yogurt
- ½ cup olive oil
- 2 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Fall back
- 1 ½ cups Fresh blueberries
- 1-2 tablespoons flour
Glaze
- ⅔ cup Vegetable cream cheese
- ½ cup Powdered sugar 50 grams
- 1 teaspoon vanilla
- 2 teaspoon zest
Instructions
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To start, preheat your oven to 350 ° F (180 ° C) and prepare your cooking box. Grease the pan with coconut oil and type it with parchment paper. This will help the cake to go out easily and prevent collage.
-
In a large bowl, mix all the wet ingredients and mix well.
-
Then add the dry ingredients to the wet ingredients and whisk them together until you get a smooth paste.
-
Wash and dry your blueberries. Then throw them in a bowl with a few tablespoons of flour until they are slightly coated with flour. This will help prevent them from flowing at the bottom of the cake when the cake cooks.
-
Once the blueberries thrown in the flour, fold them in the dough.
-
Pour the dough into the prepared saucepan and level the top. Cook the bread for 60 to 65 minutes at 350 ° F. I cooked my bread for exactly 60 minutes, but your oven or your pan can differ.
-
While the baked bread, prepare the frosting. In a small or medium bowl, whisk the cream cheese, powdered sugar, vanilla and lemon zest. Refrigerate the frosting.
-
When the bread is finished cooking, remove it from the oven and let it cool in the pan for 10 minutes at room temperature before transferring it to a rack to cool completely.
-
Make sure the bread has completely cooled, then add the cream cheese to the top top. Note: If the cake / bread is still hot, the frosting can melt.
-
Slice the bread and enjoy! Transfer the remains in an airtight container or wrap them in a plastic film and store them in the refrigerator.
Nutrition
Calories: 362kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated fats: 3gPolyunsaturated fat: 1gMonounsaturated fat: 8gSodium: 350MGPotassium: 54MGFiber: 2gSugar: 29gVitamin A: 13IUVitamin C: 6MGCalcium: 109MGIron: 2MG
