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A pastel purple plate with two slices of vegan lemon and blueberry cake

Vegan Lemon Blueberry Cake, simple & moist

Author: Plantbasedredhead
A simple and moist vegan lemon blueberry cake that’s easy to make and always a hit. Perfectly flavorful for spring and summer.
4,84 from 6 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Sweets + Desserts
Cuisine International
Servings 1 cake
Calories 3381 kcal

Useful equipment

Ingredients
 
 

Ingredients for a cake tin approx. 28 x 11 cm (11 x 4.5 inch) big

  • 170 g sugar
  • 250 g (soy) yogurt unsweetened
  • 110 ml rapeseed oil or sunflower oil
  • 1 lemon organic! The juice from it (it should be at least 50 ml or 1.7 oz or 3.5 tbsp), if it is a little more that's fine too) and the grated zest
  • 150 g all-purpose flour
  • 150 g whole wheat flour
  • 1 tbsp baking powder
  • 100 g blueberries fresh or frozen

Glaze

  • 2 tbsp blueberries fresh or frozen
  • 1 squeeze lemon juice not more, otherwise the glaze becomes too liquid and hardens badly
  • 125 g icing sugar

Instructions
 

  • Preheat the oven to 180 degrees (360 F), top/bottom heat.
  • Meanwhile, mix together the sugar, soy yogurt, oil, lemon juice, and zest (I usually do this with my kitchen machine).
  • Next, add both types of flour (white flour and wholemeal flour) and the baking powder. Continue stirring.
  • Then stir in the blueberries
  • Brush the baking tin with oil and pour in the batter.
  • Bake on the middle rack for about 50 minutes. Do the test: poke a cake tester or sth. similar thin and long and heatproof into the cake and see if the batter sticks to it = continue baking, or not = done.
  • When the cake is ready, turn off the oven, open the door and let the cake cool down a bit.
  • For the frosting, blend the blueberries, lemon juice, and powdered sugar in a small blender. Pour the frosting over the still-warm cake to “soak” it, or over the cooled cake for a bit thicker icing.

Notes

  • The size of my loaf tin is 25 x 11.5 x 7 cm (9.8 x 4.5 x 2.8 inches). It is like an 1.25 lb loaf pan.
  • The cake tastes nice and fresh for a few days. It is best to store the lemon cake in a sealed cake container or a large Tupperware container in the fridge.

Nutrition

Serving: 1 cakeCalories: 3381kcalCarbohydrates: 569gProtein: 44gFat: 115gSaturated Fat: 9gPolyunsaturated Fat: 32gMonounsaturated Fat: 67gTrans Fat: 0,4gSodium: 1336mgPotassium: 899mgFiber: 26gSugar: 321gVitamin A: 97IUVitamin C: 78mgCalcium: 1145mgIron: 15mg