8 ingredients, 1 bowl and a slice of heaven! This cake is perfectly moist, sweet and tangy. It's so delicious that no one will ever believe its vegan!
This lemon blueberry cake is literally one of the easiest and delicious cakes that I've ever made. My son loves it so much that I've had to make it 3 times in one week. It's unbelievably moist, tangy, sweet and loaded with blueberries.
What I love most about this cake
This is a simple cake with one layer so theres no frosting or anything required.
No weird egg replacing ingredients needed. In fact you probably already have everything you need in your kitchen to make this cake right now! Plus you don't need any fancy mixer to make it.
It's made with extra virgin olive and its unbelievably moist.
Supplies you'll need to make this cake:
1-9 inch cake pan. You can also use a 10 inch cake pan! Square or round are both fine! If you use a 10 inch you may need to cook it 10 minutes less.
Ingredients
The Dry Ingredients
2-1/2 cups all purpose flour
1-3/4 cups of cane sugar, plus 2 tbs for the topping
3 tsp of baking powder
1/8 tsp of salt
The Wet Ingredients
3/4 cup of oat milk (or any non-dairy milk)
1/2 cup of extra virgin olive oil