Welcome to my kitchen, fellow foodies! Today, we’re going to make a delicious Lemon Blueberry Cake with no eggs. Yes, you heard it right, no eggs! So, let’s get started.
Preparation time: 15 minutes
Cooking time: 45 minutes
Serving size: 8-10 people
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup vegetable oil
– 1 cup almond milk
– 1/4 cup lemon juice
– 1 tbsp lemon zest
– 1 cup blueberries
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with some oil or cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Mix well until all the ingredients are combined.
3. Add the vegetable oil, almond milk, lemon juice, and lemon zest to the dry ingredients. Mix well until the batter is smooth and free of lumps.
4. Gently fold in the blueberries into the batter.
5. Pour the batter into the greased cake pan and smooth out the top with a spatula.
6. Bake the cake for 45 minutes or until a toothpick inserted in the center comes out clean.
7. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
8. Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
And there you have it, folks! A delicious Lemon Blueberry Cake with no eggs. This cake is perfect for those who are allergic to eggs or for those who are looking for a healthier alternative. So, go ahead and give it a try. I promise you won’t be disappointed. Until next time, happy cooking!
What are some popular variations of the vegan lemon blueberry cake recipe?
History:
Lemon blueberry cake has been a popular dessert for generations. Veganism became a popular lifestyle in the 21st century, and people started looking for vegan versions of this classic cake. The vegan lemon blueberry cake recipe replaces the animal-based ingredients with plant-based ones and delivers the same delicious taste.
Tips:
1. Use fresh blueberries for the best flavor.
2. Don’t overmix the batter, or you’ll end up with a tough cake.
3. Vegan butter or coconut oil can be used in place of vegan margarine.
4. Use a non-dairy milk, such as almond milk or soy milk.
5. Let the cake cool completely before frosting.
Special techniques:
1. Lemon zest is used to add a bright, citrusy flavor to the batter. Make sure to use only the yellow part of the lemon peel, as the white part is bitter.
2. For a moist and tender cake, add a tablespoon of apple cider vinegar to the batter. It reacts with the baking powder and helps the batter rise.
3. Brush the cake with a lemon syrup after baking to make it extra moist and flavorful.
Additional variations:
1. Add poppy seeds to the batter for a lemon poppyseed cake.
2. Replace the blueberries with raspberries or blackberries.
3. Use a cream cheese frosting instead of traditional vanilla frosting for a tangy twist.
4. Make mini cupcakes instead of a full cake for a cute and portable dessert.