Blueberry Lemon Cake [V]

I am a huge fan of anything which combines lemon and blueberries. This vegan cake is no exception. Because I used a chia egg replacement (recipe here), which consists of ground up black seeds, the cake got a bit of a grey hue. You can use white chia seeds – if you can find them, I couldn’t – instead, or flax seeds. Flax seeds to leave more of their flavour in the bake though, which is why I opted for chia instead.

Ingredients:

  • 250gr flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • zest of 2 lemons
  • 120gr sugar
  • 230ml/gr almond milk
  • 80gr sunflower oil
  • juice of 2 lemons
  • 1 tbs white vinegar
  • 3 tbs chia egg replacement
  • 150gr blueberries

Makes a 20cm low square cake

Recipe:

Combine the dry ingredients: flour, sugar, baking soda, baking powder and lemon zest.
Combine the wet ingredients: almond milk, oil, lemon juice, vinegar and egg replacement.

Fold the wet ingredients into the dry until no dry patches remain. Lumps are fine though, don’t overmix the batter.
Spread the batter in a 20cm square cake tin – I always line mine.

Spread the blueberries on top and push them somewhat into the batter.

Bake 30min on 190°C.

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a Reply

Your email address will not be published. Required fields are marked *