Vegan Lemon Blueberry Loaf Cake

Try this easy vegan lemon blueberry loaf cake – it’s light, fluffy, delicious, and made with very little effort!

 

Servings: 1 loaf, approximately 12 slices

Total Time: 1 hour

 

Ingredients: 

  • 250g (2 cups) all purpose flour
  • 2 tsp baking powder
  • Pinch of sea salt
  • 150g (¾ cup) light brown sugar
  • 70 ml (⅓ cup + 1 tsp) sunflower seeds oil
  • 220 ml (1 cup less 1 tbsp) soy or almond milk
  • 30 ml (2 Tbsp) lemon juice
  • 2 Tbsp organic lemon zest
  • 1 tsp vanilla bean paste / extract
  • 1 cup blueberries, fresh or frozen
  • 1 tsp cornstarch

FOR THE GLAZE

  • 160g icing sugar
  • 1 tsp blueberry powder or blueberry juice
  • 1 tbsp plant milk
  • 1 tbsp lemon juice

 

Method:

    • Preheat the oven to 175°C / 350°F. Line a 22 cm loaf tin with parchment paper.
    • Sift the flour and baking powder in a large bowl.
    • Mix the vegetable oil, salt, and sugars together in a medium bowl. Add in the lemon zest, vanilla, and milk and stir to combine.
    • Add the lemon juice and whisk to combine.
    • Pour the wet ingredients over the flour and whisk until just combined.
    • Pour the batter into the prepared pan and bake for 45-47 minutes or until a toothpick inserted near the center comes out clean.
    • Let cool down into the pan for 10 minutes before transferring to a cooling rack to cool completely.
    • For the glaze: Combine all the ingredients and spoon over the (cooled) cake. Add more icing sugar for thicker glaze/ milk for thinner.