This moist lemon blueberry burst cake is bursting with flavor from tart wild blueberries and lemon zest. Lemon icing is drizzled overtop, as it sinks into the moist cake. Together, the tart blueberry and lemon flavor along with natural sweetness from the icing create an amazing tasting cake that is light, yet rich and decadent.

Lemon Blueberry Burst Cake [Vegan]

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Cooking Time

30

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Ingredients

Dry Ingredients:

  • 1/2 cup coconut flour (double if using regular flour)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Wet Ingredients:

  • 1/4 cup full fat coconut milk
  • 3/4 to 1 cup water (start with 3/4 and add the extra water if too dry)
  • 1/4 cup maple syrup
  • 1 flax egg
  • 3 tablespoons coconut, brown, or white unrefined sugar
  • 1 tablespoon oil of choice (avocado oil was used in this recipe)
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Icing:

  • 2 cups powdered sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • A pinch of pink salt
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Preparation

  1. Preheat oven to 350ºF, then prepare a circular cake pan with parchment paper greased with oil of choice. Meanwhile, add coconut flour, salt, and baking soda to a large bowl and mix. Add all the wet ingredients to dry ingredients and mix until combined and there are no lumps remaining in the batter.
  2. Add the batter to a parchment paper-lined cake pan, and bake in a preheated oven for 30 minutes or until an inserted toothpick comes out clean.
  3. Let cool, and assemble the frosting by combining powdered sugar, pink salt, lemon zest and juice, then mixing until smooth.
  4. Drizzle icing over the cooled cake, top with fresh blueberries (or thawed frozen blueberries) and enjoy!
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