This Vegan Lemon Blueberry Cake is full of zesty lemon and sweet summer blueberries. Topped with a creamy, berrylicious coconut topping.
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.
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.
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.
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.