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 too.
- 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