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One Bowl Vegan Lemon Blueberry Cake

A fluffy and moist vegan cake bursting with tart lemon and sweet blueberries, easy to make in just one bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
Wet Ingredients
  • 1/2 cup almond milk Can be substituted with coconut or soy milk.
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil
  • 1 whole lemon (zest and juice)
Fruits
  • 1 cup blueberries (fresh or frozen) Fresh blueberries are preferred for juiciness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, combine the flour, baking powder, and maple syrup.
  3. Add the almond milk, vegetable oil, lemon zest, and lemon juice to the dry ingredients. Mix until well combined.
  4. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared cake pan and spread evenly.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool before serving.

Notes

Dust with powdered sugar or serve with vegan whipped cream. Store in the refrigerator for up to 5 days or freeze slices for up to three months.