Vegan Lemon Blueberry Cake
I must be tired, because in all honesty I had to check my calendar to confirm the day of the week today lol. If you’re swamped with life right now, then quick and easy concept will be your saving grace! Within the past few years I’ve gravitated away from smoothies, but even having said that, I always have fresh bananas on hand to throw into recipes. They seamlessly add moisture and can even serve as an egg replacer in recipes at times.
What’s funny is, I never use fresh bananas as they always go bad, but make for the perfect banana bread concept or natural sweetener to recipes. The longer they sit and ripen, the more natural sugar content they have. Since I cook full time, I try to reduce the added sugar content in every recipe and bulk up the fruit. At least with fruit you’re obtaining beneficial properties rather than processed sugar that’s just, sugar.
If you know anything about my preferences, I love all things fruit forward versus chocolate, and all things lemon and lime. With a handful of blueberries on the verge of spoiling and bananas that were way overdue, this recipe for Lemon Blueberry Cake was a no brainer!
What I love about this recipe, is everything! It involves a handful of ingredients, affordable, minimal sugar, packs fruit, notes of lemon, is buttery soft, has a cake like texture, aesthetic appeal, perfect or any season and can be topped with icing if you want more sweetness!
If you love staple recipes that don’t disappoint, you have to try this classic recipe for vegan Lemon Blueberry Cake!!
Why this recipe is great:
Quick
Easy
Fruit forward
Uses bananas versus eggs
Affordable
Has aesthetic appeal
Buttery soft
Recipe Tutorial
[tasty-recipe id=”57216″]
Looks delish! Do you mean “get away with 1/3 cup”?
Hi Caroline, yes! Thanks for catching that! If you would like to do low sugar you can opt for 1/3 cup!
I tried this recipe last night and all I can say is WOW. It’s hard to find recipes that feel indulgent yet are still made with good, healthier ingredients, but this one ticked off all the boxes! I even had my family try it without telling them I made it or that it was vegan and they all loved it! Thank you for helping me prove to them that vegan food can be delicious too, and keep up the good work!
Hi Jennie! Amazing, thanks for sharing! If you get to share via social media tag Eat Drink Shrink and I’ll share with everyone on IG Stories!
Hi. This looks delish. I’m planning on baking this but would like to ask you about the amount of banana to use. The recipe indicates 1 1/2 … is that 1 1/2 cups of banana or 1 1/2 bananas? I ask because I have bananas that are huge, and some that are small, and want to make sure to use the right amount. Thank you in advance for clarifying.
Jen H
Hey Jen! I would say that 1 1/2 bananas came out to about 3/4 cup. If the mixture seems too wet, more so than the video tutorial I would add more flour. 1tbsp at a time!
Thanks! Can’t wait to make this for my weekend treat.
Hello, do you happen to know the nutrition facts!
Hi Eileen, nutrition facts are never provided as they can be inaccurate. You’re welcome to enter the ingredients into a program to evaluate the caloric content.
Can fractionated coconut oil be used so that it doesn’t matter if cold almond milk is used?