🥣 Ingredients (8–10 servings)
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup organic cane sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsweetened plant-based milk (almond, oat, soy)
- ½ cup vegetable oil or melted coconut oil
- 1/4 cup unsweetened applesauce (egg replacer)
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Add-ins:
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
👩🍳 Instructions
1️⃣ Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking pan or line with parchment paper.
2️⃣ Mix Dry Ingredients
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3️⃣ Mix Wet Ingredients
- In another bowl, combine plant milk, oil, applesauce, lemon juice, lemon zest, and vanilla extract.
4️⃣ Combine & Fold
- Pour wet ingredients into dry ingredients; mix until just combined.
- Gently fold in blueberries.
5️⃣ Bake
- Pour batter into prepared pan.
- Bake 35–40 minutes (check with toothpick; it should come out clean).
6️⃣ Optional Glaze
- Whisk powdered sugar and lemon juice; drizzle over cooled cake.
✨ Tips & Variations
- Extra Moist: Add 2–3 tbsp coconut yogurt to the batter.
- Loaf Version: Bake in a loaf pan 45–50 minutes.
- Gluten-Free: Substitute 1:1 gluten-free flour blend.
- Flavor Boost: Add ½ tsp almond extract or a pinch of cardamom.