This Vegan Lemon Blueberry Cake is full of zesty lemon and sweet summer blueberries. Topped with a creamy, berrylicious coconut topping.
It is impossible to just have one pice of this cake, trust me!
This Vegan Lemon Blueberry Cake is full of zesty lemon and sweet summer blueberries. Topped with a creamy, berrylicious coconut topping.
- 1 cup (250ml) almond milk
- 2 tablespoon chia seeds
- 1 large lemon, juice (5 tbsp) and zest
- 1 tablespoon apple cider vinegar
- ½ cup sugar
- 1 ⅓ cups all purpose flour
- ½ cups almond flour
- 2 teaspoon Berrylicious blend
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- ½ cup blueberries
- 1 can of full fat coconut milk, chilled over night
- 1 tablespoon Berrylicious blend
- 4 tbsp powdered sugar
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Pre heat the oven to 180C (350F)
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Line a loaf tin with parchment paper and set aside.
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In a bowl, mix the almond milk, chia seeds, apple cider vinegar and lemon juice and zest. Mix well and let it rest for 5 minutes.
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In a separate bowl, mix all the dry ingredients. Take out 1 tablespoon and add to the blueberries.
Add the wet ingredients and gently fold, do not over mix. The add the blueberries and fold in.
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Poor the batter in the prepared loaf tin and bake for about 35-45 minutes until the cake feels bouncy to the touch and a stick comes out clean. Let it cool in the pan for 30 minutes.
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Make the frosting by using only the tick part of the coconut milk. Whip it for a few minutes with an electrical beater with the sugar and the Berrylicious blend.
Topp the cke with the frosting and decorate with blueberries and a dusting of the Berrylicious blend.
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