Name: Vegan Blueberry Lemon Drizzle Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 250 g plain flour; 2 tsp baking powder; 1/4 tsp salt; 100 g blueberries; 200 g caster sugar (+3 tbsp); 2 tbsp maple syrup; 70 ml vegetable oil; 150 ml soy milk; 2 tsp apple cider vinegar; 3 lemons (zest of); 3 tbsp lemon juice; 75 ml aquafaba ((tinned chickpea water)); 3 tbsp lemon juice; 3 tbsp granulated sugar; 1 lemon (zest of); 200 g icing sugar; 2 tsp warm water; 1 tsp blueberry jam (passed through a sieve)

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The classic lemon drizzle cake, but upgraded with juicy blueberries! Beautiful and fluffy, go on, grab a slice!

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Duration1

Cook Time40

Prep Time20

Servings servings

Ingredients

Dry

250 g plain flour
2 tsp baking powder
1/4 tsp salt
100 g blueberries

Wet

200 g caster sugar +3 tbsp
2 tbsp maple syrup
70 ml vegetable oil
150 ml soy milk
2 tsp apple cider vinegar
3 lemons zest of
3 tbsp lemon juice

Aquafaba

75 ml aquafaba (tinned chickpea water)

Drizzle

3 tbsp lemon juice
3 tbsp granulated sugar
1 lemon zest of

Icing

200 g icing sugar
2 tsp warm water
1 tsp blueberry jam passed through a sieve

Instructions

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.

This recipe was republished with permission from Viva’s Vegan Recipe Club.

Find the original recipe here.