Vegan Lemon Blueberry Bundt Cake
Discover the joy of vegan baking with our Vegan Lemon Blueberry Bundt Cake recipe. This fluffy, moist, and flavorful dessert is packed with the tangy zest of lemon and juicy blueberries!
INGREDIENTS
- ¾ cup plant-based milk, (180 ml)
- ⅓ cup lemon juice, (80 ml)
- ½ cup canola oil, (120 ml)
- 2 ¼ tablespoon lemon zest
- 2 teaspoon vanilla extract
- 1 cup + 1 tablespoon sugar, (210 g)
- 2 ½ cups all-purpose flour, (310 g)
- 1 tablespoon baking powder
- 1 heaped cup blueberries*, (200 g)
INSTRUCTIONS
- Preheat your oven to 350ºF (176ºC). Grease and flour a 10-inch (25 cm) bundt pan or an 8-inch (23 cm) round cake pan.
- In a bowl, whisk together the plant-based milk and lemon juice, let it sit for 5 minutes. Then add the canola oil, lemon zest, vanilla extract and sugar until well combined.
- In another big bowl, combine the all-purpose flour and baking powder. Stir until well mixed and set aside.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and well incorporated. Be careful not to overmix.
- Gently fold in the blueberries, being careful not to crush them. Make sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Place the cake pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or dust it with powdered sugar for decoration.
NOTES
*You can use frozen or fresh blueberries
**Baking times may vary slightly depending on your oven, so it's a good idea to start checking for doneness around the 45-minute mark. To test if the cake is fully baked, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and retest.
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