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Vegan Lemon Blueberry Cake


  • Author: Eat Drink Shrink
  • Total Time: 45 minutes
  • Yield: 4-8 slices 1x

Ingredients

Scale

Icing:


Instructions

  1. Preheat oven to 350 degrees.
  2. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
  3. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla/lemon extract in each of the two smaller depressions, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
  4. Pour water over the entire thing and mix until smooth. Coat the blueberries in a lil flour with you hands then fold them in with the lemon zest.
  5. Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back.
  6. Icing: Place freeze dried blueberries in a food processor and blend until it becomes a fine dust. Wait a minute for it to settle before opening the top. In the bowl of a standing mixer combine the blueberry powder and the ready made icing. Blend until smooth and you achieve a consistent color. Ice the cooled cake and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Rice Krispie Treat
  • Cuisine: Deesert

Nutrition

  • Serving Size: 1
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