Vegan Blueberry Lemon Pound Cake
Ingredients
Wet
- 3/4 cup almond milk
- 3/4 cup sugar
- 2 tsp vanilla extract
- 3 tbsp vegetable oil
- half lemon
- 1/2 cup non-dairy yoghurt
Dry
- 2 cups all-purpose gluten-free flour
- 1/4 tsp xanthan gum
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries
Preparation
Preheat oven to 180°C and line a loaf tin.
Mix all wet ingredients together in a bowl until smooth.
In another bowl, add all dry ingredients except blueberries.
Stir to combine, then add to the wet ingredients and mix to form a smooth batter.
Fold through 3/4 cup blueberries, saving the rest.
Fill loaf tin with batter and sprinkle the remaining blueberries on top.
Bake for 60 minutes, until golden and a toothpick comes out clean.
Cool completely before slicing.
Notes
Almond yoghurt, such as Nush Foods, is a good choice for the non-dairy yoghurt.
