Moist & Fluffy One Bowl Vegan Lemon Blueberry Cake
Moist & Fluffy One Bowl Vegan Lemon Blueberry Cake By The_bananadiaries Vegan Lemon Blueberry Cake: 3 2/3 cups (440 g) all purpose flour or gluten free 1:1 baking flour* 1 1/2 cups (300 g) granulated sugar or coconut sugar 1 tbsp baking powder 1 tsp baking soda 1 1/2 cups (360 mL) dairy-free milk, room temperature 1/2 cup (113 g) vegan butter or coconut oil, melted and cooled to room temperature 1/2 cup (120 g) unsweetened applesauce or dairy-free yogurt, room temperature 1 tbsp lemon zest (about 1 lemon) 3 tbsp fresh lemon juice (about 1 lemon) 1 tbsp vanilla extract Optional: 2 tsp lemon extract 1/2 cup fresh blueberries 1 batch vegan blueberry frosting
Marshmallow-Surprise Hot Cocoa Cookies
Sally's Baking - Trusted Dessert & Baking Recipes
Coffee Cake Muffins with Crumb Topping
These delicious coffee cake muffins are moist, with a tender crumb, and a cinnamon sugar swirl in the middle. They're topped with a crumbly, buttery streusel overflowing and a drizzle of icing. And the best part is you can eat them for breakfast (preferably with coffee).
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Dairy-Free Pumpkin French Toast | Best Fall Breakfast
5min · 4 servings RECIPE • 4-5 slices bread • 2 eggs • 1/4 cup nondairy milk (i used cashew milk) • 1/4 cup pumpkin purée • 2 tbsp coconut sugar • 1.5 tsp pumpkin pie spice • 1/2 tsp vanilla • dash of salt • butter/vegan butter/ghee/oil • optional toppings: coconut whipped cream, maple syrup, more pumpkin pie spice preheat an electric griddle to 350F or a large pan to medium heat. grease it with a bit of butter/vegan butter/ghee/oil. in a shallow bowl or dish, add eggs, milk, pumpkin, coconut sugar, pumpkin pie spice, vanilla and salt. whisk until smooth. dunk each side of the bread into this mixture. place onto the hot griddle and let cook for 2-3 minutes, or until golden. flip and repeat. plate & top as you please, enjoy!