One Bowl MOIST Vegan Lemon Blueberry Loaf Cake | No Eggs, NO Dairy

coconut sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Brown sugar provides a similar sweetness and moisture.

non-dairy milk

🥗Healthier: oat milk

💰Cheaper: water

Water can be used for a lighter texture.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Cake flour can yield a lighter cake.

Preheat the oven to 350°F (175°C).

Line a 9-inch loaf pan with parchment paper.

In a bowl, toss 1 pint of freshly washed blueberries with 1 tbsp of flour to prevent sinking, then set aside.

In a mixing bowl, combine 1 cup of granulated sugar and the zest of 2 lemons, rubbing the zest into the sugar until sandy.

Add 1/2 cup of neutral oil, 1 tbsp of dairy-free yogurt, 1 tbsp of vanilla extract, 1.5 tsp of baking powder, 1 tsp of baking soda, and 1/4 tsp of sea salt to the sugar mixture and mix well.

Gradually add 2 cups of all-purpose flour and 3/4 cup of room temperature dairy-free milk to the mixture and stir until just combined.

Gently fold in the blueberries until evenly distributed in the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for about 60 minutes, checking for doneness and adding 5 more minutes if necessary.

While the loaf cools, prepare the lemon syrup by mixing lemon juice with sugar.

Brush the warm loaf with the lemon syrup.

Make the lemon glaze by combining 2 cups of powdered sugar with the remaining lemon juice and drizzle over the cooled loaf.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens