lemon blueberry cake that doesn’t require eggs, butter, or milk. It uses alternative ingredients to achieve a delicious and moist cake.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsweetened applesauce
– 1/2 cup vegetable oil
– 1/2 cup water
– 2 tablespoons fresh lemon juice
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
For the glaze:
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, whisk together the applesauce, vegetable oil, water, lemon juice, lemon zest, and vanilla extract.
4. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the blueberries into the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. Once the cake has cooled, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar if needed.
10. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
11. Slice and serve the lemon blueberry cake.
This recipe creates a moist and flavorful cake without eggs, butter, or milk. The applesauce provides moisture, while the vegetable oil adds richness. The lemon juice and zest give it a bright, tangy flavor, and the blueberries add bursts of sweetness. Enjoy!
