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Vegan Lemon Blueberry Loaf Cake with Lemon Glaze Recipe

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4.2 from 69 reviews

  • Author: Ava
  • Total Time: 65 minutes
  • Yield: 1 loaf (approx. 8 servings)
  • Diet: Vegan

Description

This Vegan Lemon Blueberry Loaf Cake is a soft, moist, and fluffy treat bursting with fresh lemon tang and juicy blueberries. Enhanced with a sweet and tangy lemon glaze, this easy-to-make vegan cake is perfect for sharing at home parties or enjoying as a delightful everyday snack.

Ingredients

For the loaf cake

  • 2 cups (220g) plain flour
  • 1 cup (200g) caster sugar
  • 1 cup (160g) fresh or frozen blueberries
  • 2/3 cup (155ml) melted vegan butter
  • 1/2 cup (125ml) soy milk
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 tbsp cornflour
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda

For the lemon glaze

  • 1/2 cup (65g) powdered sugar
  • 1–2 tbsp lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the right temperature for baking the loaf evenly.
  2. Melt Vegan Butter: Gently melt the vegan butter in a small saucepan over low heat, stirring occasionally to prevent burning. Once melted, set it aside to cool slightly.
  3. Prepare Soy Milk and Lemon Mixture: In a small bowl, combine the soy milk with 2 tablespoons of lemon juice. Set this mixture aside to curdle slightly, which mimics buttermilk and adds moisture.
  4. Mix Cornflour and Water: In another small bowl, stir together the cornflour and water until smooth. This will help bind the cake and add moistness.
  5. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, and baking soda, ensuring they are well incorporated.
  6. Add Wet Ingredients: Pour the soy milk and lemon mixture, melted vegan butter, cornflour-water mixture, vanilla extract, and lemon zest into the dry ingredients. Gently mix with a large wooden spoon, careful not to over-mix to keep the batter light and fluffy.
  7. Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter using the wooden spoon, distributing them evenly without crushing.
  8. Bake the Loaf: Pour the batter into a prepared loaf tin and bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Prepare Lemon Glaze: While the cake bakes, mix together the powdered sugar and lemon juice in a small bowl until smooth and pourable.
  10. Cool and Glaze: Once baked, let the loaf cool completely in the tin before transferring it out. Drizzle the lemon glaze evenly over the cooled loaf for a tangy-sweet finish.

Notes

  • For best results, use fresh lemon zest and juice for a bright, fresh flavor.
  • If using frozen blueberries, do not thaw before adding to the batter to prevent color bleed.
  • Be careful not to over-mix the batter to maintain a light and fluffy texture.
  • You can replace soy milk with any other plant-based milk, such as almond or oat milk.
  • The lemon glaze should be drizzled only after the loaf has completely cooled to avoid melting.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vegan-lemon-blueberry-loaf-cake-with-lemon-glaze-recipe/