Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3 tbsp oil
- 3 tbsp lemon juice
- 1.5 tsp baking powder
- 3/4 cup non dairy milk
- 1/2 cup non dairy yogurt (or use blended silken tofu or t
- 3/4 cup or more unrefined sugar (preferably powdered)
- zest of a lemon or lime
- 2 cups flour (i use 1 cup wheat or spelt flour and 1 cup unbleached white)
- 3/4 cup blueberries tossed in 1 tbsp flour
- Carbohydrate 1.40300236005773 g
- Cholesterol 21.1520833316764 mg
- Fat 34.8518314433031 g
- Fiber 0.0159861113814937 g
- Protein 0.771399165336575 g
- Saturated Fat 8.46649722908798 g
- Serving Size 1 1 Serving (61g)
- Sodium 76.0198471788368 mg
- Sugar 1.38701624867624 g
- Trans Fat 1.84221755816574 g
- Calories 318 calories
[ { "@type": "HowToStep", "text": "Preheat the oven to 365 degrees F / 180ºc. Line a loaf pan with parchment." }, { "@type": "HowToStep", "text": "Add all the wet ingredients in a bowl and whisk until the sugar is well combined. 1-2 mins" }, { "@type": "HowToStep", "text": "In another bowl, whisk all the dry ingredients except blueberries. Add dry to wet and mix until just combined. Reserve 1-2 tbsp blueberries. Fold in the rest of the blueberries into the batter.." }, { "@type": "HowToStep", "text": "Drop the batter into prepared pan. Distribute the remaining blueberries on top and press in lightly." }, { "@type": "HowToStep", "text": "Bake for 55 to 60 minutes or until a toothpick from the center comes out clean." }, { "@type": "HowToStep", "text": "Cool for 10 minutes before removing from pan. Cool completely before slicing. Frost or ice if needed. A simple glaze of lemon zest + lemon juice + sugar icing works really well." } ]
