Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup plant-based milk (like almond or coconut)
- ½ cup melted coconut oil
- ½ cup maple syrup or agave nectar
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup fresh blueberries
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Combine wet ingredients: In another bowl, mix the plant-based milk, melted coconut oil, maple syrup, lemon juice, and lemon zest.
- Combine wet and dry ingredients by pouring the wet mixture into the dry mixture, mixing gently until just combined.
- Fold in the blueberries, being careful not to break them apart.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cake for about 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Serve as is, or with toppings like powdered sugar, vegan whipped cream, or fresh berries.
Notes
Ensure ingredients are at room temperature for the best texture. Avoid overmixing to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan