Vegan Blueberry Lemon Cake with Streusel
You have to try this vegan blueberry lemon cake. It has lots of golden streusel on top which compliments it so well. Hope you enjoy.
Servings: 2 Cakes
Ingredients
Streusel Topping:
- 30 g all-purpose flour
- 25 g brown sugar
- 1.5 Tablespoons salted vegan butter softened
Lemon Cake Batter:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 200 g all-purpose flour sifted
- 150 g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 50 ml freshly squeezed lemon juice
- Zest of 2 medium-sized lemons
- 100 g fresh blueberries
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf tins with vegan butter. Set aside.
Make the streusel:
- To a small bowl, add the flour and brown sugar then mix them together.
- Add the vegan butter. Use your hands to combine the three ingredients until the crumbly streusel has formed. It should be like breadcrumbs. Cover the streusel and place it into the fridge until later.
Make the cake:
- Start by making your vegan buttermilk by mixing the vinegar into the soy milk. Let it curdle for 8 minutes. Measure out the other cake ingredients in the meantime.
- To a mixing bowl add the all-purpose flour, granulated sugar, baking powder, baking soda and salt. Mix to combine.
- To the dry cake ingredients, pour in the curdled soy milk, canola oil, vanilla extract, lemon juice and lemon zest. Keep folding until almost all the flour is combined. Fold in the blueberries, then mix in the final bit of flour.
- Pour your lemon cake batter into the greased loaf tins and sprinkle your streusel on top of each cake equally. Bake the cakes in centre of the oven for 20 minutes. A skewer will come out of them clean.
- Allow the lemon loaf cakes to cool in the tins for 15 minutes then transfer them to a cooling rack.