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–+ servings

Moist & Fluffy One Bowl Vegan Lemon Blueberry Cake

A delicious and moist vegan lemon blueberry cake that is easy to make in one bowl, with a gluten-free option available.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: vegan
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour or gluten-free flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup almond milk
  • 1/4 cup coconut oil melted
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 cup blueberries fresh or frozen

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine all dry ingredients and mix well.
  3. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Gently fold in the blueberries.
  5. Pour the batter into a greased baking pan.
  6. Bake for 30 minutes or until a toothpick comes out clean.
  7. Let cool before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

This cake is best served fresh but can be stored in an airtight container for a few days.

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