Vegan lemon blueberry loaf cake
It's the end of May and summer is nearly upon us. Is it just me, or has 2017 just been flying by? I am very happy that the colder days are behind us and that the sun has been shining brightly (at least it was last Friday when I left for Canada!) I've been in Ottawa for the last few days to see family and to run some wedding-related errands, and I've found it really relaxing to get away from London. My first couple days here felt like the middle of July - great for hanging out by the pool but not so great for those running the Ottawa Marathon (congratulations to those who successfully completed it despite the heat!) As for me, I made sure to spend some time outside and load up on some much needed vitamin D.
Regardless of the weather, the fast approach of summer means more occasions for sweet and fruity treats. What better way to kick off the season than with a vegan lemon blueberry loaf cake! Since I have a few dietary restrictions, I really like playing around with recipes to make them suitable for a wider ranges of diets. When I bake, I generally prefer making gluten free treats that are also vegan, even if I don't follow a vegan diet (I do however avoid gluten completely). I find that making baked goods vegan in addition to gluten free simply ticks a few more boxes and means that more people can enjoy them. Which is especially useful when preparing food for other people, for example for a dinner party or an office celebration.
For this lemon blueberry loaf cake, I adapted Sara Forte's recipe for lemon blueberry loaf cake that she posted on Sprouted Kitchen last year to make it vegan. To do this I made some simple swaps - including using flax eggs instead of regular eggs and soy yogurt instead of regular yogurt. I also swapped in some maple syrup in place of some of the cane sugar, for the simple reason that I just love my maple syrup (very Canadian, eh?)
The end result is a super moist and tasty lemon blueberry loaf cake. I think that the vegan swaps may make for a denser and moister cake than the original (though I must admit I have not tried Sara's original recipe), probably because of the use of flax eggs and maple syrup. All that means is contrary to your standard gluten free cake, this one keeps particularly well and doesn't dry out. I have also tried this cake with fresh raspberries instead of blueberries, which made for a lovely tangy cake - highly recommended for those raspberry lovers out there!
Do you have any favourite vegan cake recipes? Any baked goods you tend to make more during the summer months? Have you tried making this vegan lemon blueberry loaf cake recipe? I'd love to hear your thoughts in the comments section!
Vegan lemon blueberry loaf cake
This vegan lemon blueberry loaf cake recipe is adapted from Sara Forte's recipe on Sprouted Kitchen. Instead of using eggs and yogurt, I've opted for flax eggs and soy yogurt to make this tasty cake vegan. Try any fruit combination that goes well with lemon.
- 3/4 cup coconut oil, melted
- 1/2 cup Demerara sugar (or other unrefined sugar)
- 1/2 cup maple syrup
- 3 flax eggs*
- 1/2 tsp vanilla powder
- Lemon zest from 1 lemon
- 1 cup plain soya yogurt
- Juice of 2 lemons
- 1 cup brown rice flour
- 1 cup oat flour (gluten free if needed)**
- 2 tbsp ground flax seeds
- 1 tbsp baking soda
- 1/2 tsp sea salt
- 1 cup frozen blueberries
- 1 cup icing sugar, sieved
- Juice of 1/2 lemon
*To make a flax egg, combine 1 tbsp ground flax seeds with 3 tbsp water and let sit for 15 minutes.
**To make oat flour, pass regular oats through a blender.
Preheat the oven to 190 C | 375 F. Line a cake tin with parchment and set aside.
In a large mixing bowl, combine the coconut oil, sugar and maple syrup and whisk to combine. Next whisk in the flax eggs, followed by the vanilla powder, lemon zest, soy yogurt and the juice of 2 lemons. In a separate bowl, combine the brown rice flour, oat flour, ground flax seeds, baking soda and sea salt, and stir to combine. Add the dry ingredients to the wet ingredients and stir to combine. Fold in the frozen blueberries and transfer to the prepared cake tin.
Bake in the oven for 1h25-1h30 minutes, until a toothpick inserted into the centre of the cake comes out clean. When the cake is ready, remove from oven and allow to cool completely before glazing. To make the glaze, combine the icing sugar with the juice of 1/2 lemon and stir until a glaze forms. The cake can be stored in an airtight container for a few days.