Easy Vegan Lemon Blueberry Loaf Cake
Ingredients
- 250g (2 cups) all purpose flour
- 2 tsp baking powder
- Pinch of sea salt
- 150g (3/4 cup) light brown sugar
- 70 ml (1/3 cup + 1 tsp) sunflower seeds oil
- 220 ml (1 cup less 1 tbsp) soy or almond milk
- 30 ml (2 Tbsp) lemon juice
- 2 Tbsp organic lemon zest
- 1 tsp vanilla bean paste / extract
- 1 cup blueberries, fresh or frozen
- 1 tsp corn starch
Glaze
- 160g icing sugar
- 1 tsp blueberry powder or blueberry juice
- 1 tbsp plant milk
- 1 tbsp lemon juice
Preparation
Preheat the oven to 175°C or 350°F. Line a 22 cm loaf tin with parchment paper.
Sift the flour and baking powder into a large bowl.
Mix the vegetable oil, salt, and sugars together in a medium bowl. Add the lemon zest, vanilla, and milk, and stir to combine.
Add the lemon juice and whisk to combine.
Pour the wet ingredients over the flour mixture and whisk until just combined.
Pour the batter into the prepared pan and bake for 45-47 minutes or until a toothpick inserted near the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Glaze
Combine all the glaze ingredients and spoon over the cooled cake.
Add more icing sugar for a thicker glaze or more milk for a thinner consistency.
