Vegan Blueberry Lemon Drizzle Cake
A classic cake with a blueberry twist... a favourite for tea time and coffee shops! Moist, delicious and very moreish!
Ingredients:
Dry mix
- 250g/1¾ cups plain white flour
- 2 tsp baking powder
- ¼ tsp salt
- Blueberries
Wet mix
- 200g/¾ cup + 3 tbsp unrefined caster sugar
- 2 tbsp maple or agave syrup
- 70ml/⅓ cup plain vegetable oil (plus a little more for oiling the cake tin)
- 150ml/½ cup + 2 tbsp soya or other plant milk
- 2 tsp cider vinegar
- Zest of 3 lemons – zest first then squeeze for juice
- 3 tbsp lemon juice
Aquafaba
- 75ml/5tbsp aquafaba (tinned chickpea water)
Drizzle
- 2 tbsp lemon juice
- 3 tbsp granulated sugar, preferably golden
- Zest of 1 lemon
Icing
- 200g icing sugar
- 2 tsp warm water
- 1 tsp blueberry jam (passed through a sieve)
Method:
Cake
- Preheat oven to 200°C (or170°C fan)/400°F /Gas Mark 6.
- Lightly oil the large non-stick loaf tin. If it’s metal, base line with baking paper. If silicone, no baking paper is needed, but place it on a metal tray for stability.
- Sift flour, baking powder and salt into large bowl and stir well. Add the blueberries and set aside.
- In a separate bowl whisk together sugar, syrup, oil, milk, vinegar, lemon juice. Stir in lemon zest.
- In a glass or ceramic bowl, whisk up the aquafaba until it turns a bit frothy and light. Set aside.
- Pour wet mix into the bowl with dry mix and stir thoroughly to combine (but don’t overbeat). Now fold in the aquafaba to complete the cake batter.
- Tip mixture into prepared tin, place on middle shelf of oven and bake for 30-40 minutes. It may need a bit longer so cover it with baking paper to stop it over-browning if necessary. If using a silicone loaf tin, leave it on the baking tray until the cake is completely cooled – this prevents it from cracking or breaking.
Drizzle
- Mix the lemon juice and sugar together.
- When cake is baked prick top all over with toothpick. Spoon the lemon drizzle evenly over the top and sprinkle over the zest.
Icing
- Sieve the icing sugar into a mixing bowl, add the sieved jam and water.
- Whisk until you have the desired consistency. You might need to add more icing sugar or water depending on whether it's too thick or watery.
The cake will last up to 5 days in airtight container and freezes well.
Did you know that Vegan Recipe Club is run by a charity?
Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!
We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.
We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.
