One Bowl Vegan Lemon Blueberry Olive Oil Cake
Super simple, sweet and tangy, moist, fruity and nutty. This one bowl cake is the best ever!
Servings: 12
Ingredients
- 1 1/4 Cup All purpose flour + 1 teaspoon, divided
- 2/3 Cup Organic cane sugar
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 Cup Plain vegan yogurt, I used Kite Hill
- 1/3 Cup Applesauce
- 2/3 Cup Bona Furtuna olive oil*
- 1 teaspoon Lemon zest
- 1/4 Cup Fresh lemon juice
- 1 Cup Blueberries
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, sift the 1 1/4 cups of flour, then whisk in the cane sugar, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients, then pour the vegan yogurt, applesauce, olive oil, lemon zest, and lemon juice into the well. Whisk everything together until fully combined.
- Toss the blueberries in the remaining teaspoon of flour and coat them the best you can. Then pour them into the batter. Fold into the batter.
- Pour the batter into an 8 or 9 inch cake pan that is lined with parchment paper and smooth it out evenly.
- Bake for 30-40 minutes or until a toothpick comes out clean from the center of the cake. Let cool and then serve!
Video
Notes
*I highly recommend using Bona Furtuna Everyday Olive Oil for this cake, it makes it the best ever!
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