Description
A delightful vegan dessert that pairs refreshing lemon with sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 200g all-purpose flour
- 2 tsp cornstarch
- 1.5 tsp aluminum-free baking powder
- 1/4 tsp baking soda
- 115g sugar
- 1/2 cup non-dairy milk
- 90ml avocado oil
- 1/4 cup lemon juice
- Zest of one lemon
- 1 tsp vanilla paste
- 1 cup blueberries
- 1 tsp white vinegar
- 1 can coconut cream or coconut whipping cream
- 225g silken tofu
- 3 tbsp maple syrup
- 1–1.5 tsp vanilla paste
- Fresh blueberries for garnish
Instructions
- Wrap the tofu in several layers of kitchen paper, place it between two plates, and add some weights on top. Let it drain overnight in the refrigerator.
- Chill the coconut whipping cream overnight.
- Preheat the oven to 180°C (360°F) and line two cake pans with parchment paper.
- In a bowl, toss 3/4 cup of blueberries with 1 tsp of all-purpose flour until coated.
- In a large bowl, combine all wet ingredients and mix until well combined.
- Add sifted dry ingredients and remaining flour to the bowl, mix well, and gently fold in blueberries and white vinegar.
- Divide the batter between the prepared pans, smooth down, and sprinkle 1/4 cup of blueberries on top of each.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before removing from pans.
Notes
Ensure to measure flour accurately to avoid a dense cake. Fresh blueberries are recommended for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cake, vegan, dessert, blueberry, lemon, layer cake