Lemon Blueberry Vegan Loaf Cake
Made this last weekend and couldn’t believe how moist it turned out without eggs or butter. The lemon really pops against those sweet blueberries.
Applesauce does all the heavy lifting here for texture. Nobody will guess it’s vegan.
Why Fresh Berries Beat Frozen
Fresh blueberries hold their shape and don’t bleed purple streaks through your batter. Frozen ones release too much moisture and turn the whole loaf grayish. If you only have frozen, don’t thaw them first – toss them in flour while still solid to coat them before folding in.
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Master the Wet-Dry Method
Mix all wet ingredients in one bowl, all dry in another. When you combine them, stir just until the flour disappears. Overmixing develops gluten and makes vegan cakes tough and dense. You want some lumps – they’ll smooth out during baking.
Timing Prevents Dense Results
Get this loaf in the oven within 5 minutes of mixing. Baking soda starts working immediately when it hits the lemon juice and plant milk. Wait too long and you lose that lift. Your cake will turn out flat and heavy instead of light and tender.
Avoiding Soggy Bottom Syndrome
- Line your pan with parchment paper extending up the sides – this prevents sticking and makes removal foolproof.
- Let the loaf cool completely before cutting or it’ll crumble apart. The texture firms up as it cools.
Frequently Asked Questions
Which plant milk works best here?
Unsweetened almond milk gives the cleanest flavor. Oat milk works too but adds slight sweetness. Avoid coconut milk – it’s too rich and heavy.
How long does this stay fresh?
Wrap tightly and store at room temperature for 3 days. Refrigerate for up to a week. Freeze slices wrapped individually for 3 months.
Will other berries work instead?
Raspberries and blackberries work great. Use the same amount and coat with flour. Avoid strawberries – they’re too watery and break down during baking.
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Lemon Blueberry Vegan Loaf Cake
Ingredients
Equipment Needed
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Wire cooling rack
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal.
- Mix dry ingredients: Whisk flour, sugar, baking soda, and salt in a large bowl until evenly combined.
- Combine wet ingredients: Combine applesauce, almond milk, lemon juice, lemon zest, melted coconut oil, and vanilla in a medium bowl. Whisk until smooth.
- Coat blueberries: Toss blueberries with 1 tablespoon flour in a small bowl until coated. This prevents them from sinking to the bottom.
- Combine batter: Pour wet ingredients into dry ingredients. Stir gently just until flour disappears – don’t overmix. Fold in floured blueberries.
- Bake loaf: Pour batter into prepared loaf pan and smooth top gently. Bake for 50-55 minutes until a toothpick inserted in center comes out clean.
- Cool completely: Cool in pan for 10 minutes, then lift out using parchment overhang. Cool completely on wire rack before slicing, about 1 hour.
Nutrition Facts
Per Serving (1 slice)
