4 years ago

Lemon & Blueberry Cake Squares
[Vegan]

BH By: Ben Hardy

Author Bio

Ben is a food lover and keen cook who has gone vegan. In 2018 he... Read More

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Lemon & Blueberry Cake Squares [Vegan]

Dairy Free

Vegan

Soft, light and filled with fresh lemon and sweet, juicy blueberries, this palm oil free cake will become your go-to recipe. It’s easy to make and simple to decorate, making it perfect to enjoy with friends and family!

Ingredients You Need for Lemon & Blueberry Cake Squares [Vegan]

Cake ingredients:

.83 cup soy milk
1/2 tablespoon lemon juice
1.6 cups all-purpose flour
3/4 cup soft brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
.46 cups corn oil
1/2 lemon (zest only)
1/2 cup blueberries

For the Icing:

1/3 cup confectioners’ sugar
4-5 teaspoons lemon juice

For the Topping:

1/2 lemon (zest only)

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How to Prepare Lemon & Blueberry Cake Squares [Vegan]

Preheat oven at 180°C (350° F).
Combine and stir together the lemon juice and soy milk in a small bowl. Set aside.
Line a 20x20cm (8x8”) square cake tin with baking paper.
In a large bowl, combine and sift all dry cake ingredients: flour, sugar, baking powder, baking soda and salt. Pour in the lemon juice and soy milk mixture and the corn oil, then whisk until a smooth batter forms. Mix in the lemon zest and blueberries.
Pour the batter into the lined pan, then place into the preheated oven. Bake for 30-40 minutes, or until the cake looks well risen and golden brown. A toothpick inserted in to the center should come out clean.
Set the cake aside to fully cool on a rack.
Cut the cake into 9 squares.
Make the icing by adding the lemon juice one teaspoon at a time to the confectioners’ sugar until a smooth, thick icing forms. Pipe (or pour) lines of it across each cake. To finish, place a pinch of zested lemon on top of each cake.

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