Indulge in the delightful combination of tangy lemon and sweet blueberries with this moist and fluffy vegan layer cake. Perfect for any occasion!
Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup non-dairy milk such as almond or soy. 1/2 cup vegetable oil. 1/4 cup fresh lemon juice. 1 tablespoon lemon zest. 1 teaspoon vanilla extract. 1 cup fresh blueberries plus extra for garnish. Vegan frosting of your choice.
Instructions: Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. In a separate bowl, mix the non-dairy milk, vegetable oil, lemon juice, lemon zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, place one cake layer on a serving plate and spread a layer of vegan frosting over the top. Carefully place the second cake layer on top of the frosting. Spread another layer of frosting over the top of the cake and decorate with fresh blueberries. Slice and serve! Enjoy your delicious vegan Lemon Blueberry Layer Cake!
Prep Time: 20 minutes
Cook Time: 25-30
Bella Humphries
