Can I use regular flour instead of coconut flour in this recipe?

Yes, if using regular flour, you will need to double the amount to 1 cup, as coconut flour is very absorbent and requires less volume.

What is a flax egg and how is it made for this cake?

A flax egg is a vegan egg substitute made by combining ground flaxseed with water and letting it sit until it thickens, used here to bind the cake batter.

Why does the recipe suggest a range for the water amount?

Start with 3/4 cup of water and add the extra 1/4 cup only if the batter appears too dry, as the absorption rate of flours can vary.

Is it important to cool the cake before adding the icing?

Yes, letting the cake cool completely ensures the lemon icing sets properly and doesn't melt or run off the warm cake.

How should I store leftover Lemon Blueberry Burst Cake?

Store the cooled and iced cake in an airtight container at room temperature for a day or in the refrigerator for up to 3-4 days to maintain freshness.

7 years ago

Lemon Blueberry Burst Cake
[Vegan]

KH By: Kristina Humphreys

Author Bio

Kristina is committed to creating simple, nutritious, and delicious plant-based recipes free from common allergens,... Read More

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A slice of vegan Lemon Blueberry Burst Cake on a white plate, topped with fresh blueberries and a generous drizzle of white lemon icing.

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Lemon Blueberry Burst Cake [Vegan]

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Ingredients You Need for Lemon Blueberry Burst Cake [Vegan]

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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How to Prepare Lemon Blueberry Burst Cake [Vegan]

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.
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.
Let cool, and assemble the frosting by combining powdered sugar, pink salt, lemon zest and juice, then mixing until smooth.
Drizzle icing over the cooled cake, top with fresh blueberries (or thawed frozen blueberries) and enjoy!