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Vegan Blueberry Cake

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Vegan Blueberry Cake with a Tart Lemon Glaze




  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground flax
  • 1 tablespoon corn-starch
  • ¾ cup sugar
  • 2 – 3 teaspoons lemon zest**
  • 1/3 cup vegetable oil
  • 150 grams package of Silk Vanilla Dairy-free Yoghurt Alternative
  • 1 teaspoon apple cider vinegar
  • 1 cup blueberries* fresh or frozen
  • 5 – 6 tablespoons lemon juice
  • 1 – 2 cups powdered sugar


  1. Heat your oven to 175 °C. Line a loaf pan with parchment paper on the bottom and spray over paper and sides of pan with vegetable spray.
  2. In a bowl whisk together the flour, baking powder, salt, ground flax, and corn-starch. Set aside.
  3. In a separate bowl combine the sugar and lemon zest. Stir to combine, so that the sugar is coated with the lemon zest.
  4. Add the vegetable oil, yoghurt alternative, and apple cider vinegar to the sugar mixture. Stir to combine.
  5. Sprinkle 1 tablespoon of flour mixture over blueberries (if using frozen berries. If using fresh, skip this step).
  6. Add sugar mixture to dry mixture. Stir until combined.
  7. Very gently fold in blueberries to spread them around the batter.
  8. Pour into your prepared pan. Place in the oven on the middle rack and bake for 50 minutes.
  9. While the cake is baking prepare the Lemon Sauce by combining 1/2 cup powdered sugar with the lemon juice. Stir to combine.
  10. When the cake is done, remove from the oven and allow to cool for 10 minutes or so. Then pour all but 2 tablespoons of the Lemon Sauce over the hot cake. Set aside.
  11. Create the Glaze by adding remaining powdered sugar to the 2 tablespoons of Lemon Sauce. Stir until you achieve a nice consistency.
  12. When you’re ready to serve the cake, pour the glaze over the cake and serve.







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