Vegan Blueberry Lemon Cake
An easy vegan blueberry lemon cake with a delicate, zesty sponge, juicy blueberries and a crisp buttery crumble topping.
americandessert
⚠ Contains allergens
gluten
#easy
Ingredients
For the Crumble Topping
- 60 g plain white flour (all purpose flour)
- 70 g granulated sugar
- 40 g vegan butter— melted
For the Cake
- 220 g caster sugar (superfine sugar)
- 2 lemon zest— zest of two lemons, unwaxed
- 90 ml sunflower oil— or any neutral oil
- 150 g vegan yoghurt— unflavoured and unsweetened
- 100 ml plant milk— unflavoured and unsweetened
- 50 ml lemon juice
- 1/2 teaspoon lemon extract— or vanilla extract
- 250 g cake flour— or plain white flour
- 1.5 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon fine sea salt
- 1 tablespoon corn starch
- 175 g fresh blueberries
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
4.93/5 · 14 reviews