Life is too short to say no to cake…………..
When I became vegan I NEEDED to have a handful of easy, effective cake recipes that tasted just as good as the cake I used to enjoy. I was a tad dubious to begin with; the traditional cake mix always containing eggs and butter made me think my efforts would fail or taste horrible.
Luckily I was wrong!
I wanted to create recipes for my families four favourite cakes, these are Carrot Cake, Lemon and Blueberry Cake, Flapjack and Chocolate Brownie.
The first of the four cake recipes I am sharing is my Lemon and Blueberry Cake after the results of a close Facebook vote swung in its favour. When I was producing food to sell out of my little kitchen this cake was a really popular choice. It’s really moist, packed full of fruit, and the crunchy topping really makes this traybake a bit special.
It’s very easy to make. It lasts for 3-4 days in an airtight container but also keeps really well in the fridge. On hot days it is ideal to store in the fridge to ensure the topping doesn’t melt.
Makes one large traybake—approximately 10 big wedges (depending on how much you like cake). For smaller bakes halve the ingredients and use a smaller baking tray to the one stated in the recipe.
Vegan Lemon Blueberry Cake with a Pecan and Pumpkin Seed Crunch Top
- 200g Icing sugar
- 280g Caster sugar
- 120g Soft brown sugar
- 560g Plain flour
- 20g Baking powder
- 230g Melted dairy free spread
- 200ml Plant milk
- 2 tea spoons Vanilla extract
- 150g Blueberries
- Pinch Salt
- 3 Lemons
- To decorate Pecans
- To decorate Pumpkin seeds
1. Preheat oven to 180℃.
2. Melt the butter – set aside to cool.
3. Add the dry ingredients (sugars, flour (sifted), baking powder, salt) to a mixing bowl and stir with a fork to combine.
4. Add the melted butter, plant milk and vanilla extract to the dry ingredients, stir well to combine.
5. Add the juice of one lemon and combine.
6. Wash and pat dry the blueberries. Toss in flour to prevent them sinking to the bottom of the cake.
Ensure all blueberries are coated in a little dusting of flour.
7. Stir the blueberries into the cake mix and combine gently.
8. Decant into a lined baking tray ensuring the top of the cake is level. I use a rectangular tray measuring 12×9 inches.
9. Bake at 180℃ for 35-40 minutes or until a cake tester comes out clean.
10. Allow to cool completely before icing.
11. Zest the lemons and squeeze the juice – set aside.
12. Pour the icing sugar into a large bowl and add the freshly squeezed lemon juice slowly, stirring as you go until you achieve the desired consistency.
13. Drizzle over the cooled cake adding pecans, pumpkin seeds and lemon zest to garnish.
14. Allow to set fully before cutting.
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Photo: Emma Blake