Two of my favourite flavors, made vegan for a close friend’s farewell!
This is an easy lemon cake with a yum, tangy, slightly sweet blueberry compote on top.
The cake is moist and spongy, but not too dense
The compote is a mix of full berries and mashed berries. It adds a little sauce to the cake and then the pops of berries make each bite so much more special.
So try it and let me know what you think 🙂
Vegan Lemon Blueberry cake
Ingredients
- 1.5 cup (180g) all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1.5 tsp baking powder
- 1.5 tbsp lemon zest
- 1/3 cup vegetable oil
- 1/4 cup + 1 tsp lemon juice
- 3/4 cup (150g) + 1 tbsp granulated sugar
- 1/2 tsp vanilla essence
- 1/2 cup almond or soy milk
- 125g blueberries
Directions
- Pre heat oven to 175C. Grease and line an 8 inch cake pan
- In a bowl, mix the flour, salt, baking powder, baking soda and 1 tbsp lemon zest
- In a larger bowl, whisk the oil, 1/4 cup lemon juice, 3/4 cup sugar and 1/2 tsp vanilla for 3 minutes till well combined
- Mix in the milk and then fold in the flour mixture
- Transfer to the pan and bake for 45-50 minutes till a tester comes out clean
- While the cake is baking, make the compote by mixing the blueberries with 1/2 tbsp lemon zest, 1 tbsp sugar and 1 tsp lemon juice. Cook this in a small pan on medium heat for 5-6 minutes. Mash a few of the berries for texture and some juiciness. Taste and adjust sugar or lemon per your preference
- Once the cake is out of the oven, let it cool and transfer to a dish
- Pour the compote over the cake and its ready to serve!
My Tuck Box 
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