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