Seriously, what is it about people and vegan baked goods? They hear that it’s vegan and they automatically assume that they are healthy. I tell them to define healthy and they look at me with a stumped look on their face. The question you need to ask yourself before indulging is, “will this boost my nutrient requirements for the day?” Probably not. Will it make you happy for the 3.3 seconds it takes for you to throw down one slice of this cake? Absolutely!
Ways I can convince you it’s healthy:
Blueberries
Whole Wheat Flour
Sugar cut down by half
Yogurt instead of butter
Flax seed + water instead of eggs
The response I always offer people is that this is a healthier ALTERNATIVE. It’s still baked goods, people. I CAN make this even more healthy by altering the ingredients again, but that is another recipe for another day. This blueberry cake is ridiculously moist and delicious. Baked to perfection, it offers a slight sweetness from the blueberries and a sharp tang from the lemon syrup. Yes, I wrote lemon syrup. That syrup, in my opinion, is what makes this loaf so incredible.
1.5 c WW flour, sifted
2 tsp baking powder
½ tsp salt
1 c blueberry yogurt (I used TJ’s Coconut Milk Yogurt)
¾ c sugar
3 flax eggs (3 tbls flax meal + 3 tbls water)
1 tbls lemon zest
½ tsp vanilla
1.5 c blueberries
¼-1/2 c lemon juice
⅓ c sugar
Pre-heat oven to 350 and grease loaf pan with coconut oil
Sift dry ingredients
Mix 1 tbls dry ingredients with blueberries
In separate bowl, combine flax eggs, sugar, lemon zest, yogurt, and vanilla
Add in dry ingredients in 3 small batches being careful not to overmix
Fold in blueberries
Pour into prepared pan and bake 50-60 minutes until clean when poked with toothpick
Allow to cool completely
Combine lemon juice and sugar over medium heat until slightly thickened
To assemble
Poke holes in loaf cake with toothpick
Pour glaze all over loaf cake and allow to set overnight in fridge
Start off with sifted dry ingredients [top left corner] and flax eggs made with less water. There is already a lot of liquid from the yogurt.
Grate lemon zest into dry ingredients so that a pop of lemon flavor is dispersed evenly throughout cake. Juice lemons after zesting and set aside.
This stuff is SO good.
Add in dry ingredients in 3 batches being careful not to over-mix.
Fold in blueberries that have been dusted in 1 tbls of flour to prevent sinking.
Bake and wait!
While baking/cooling, prepare lemon syrup. Lemon juice + sugar. That’s it, I promise.
Cooling.
Using toothpick poke tiny holes all over loaf. I don’t recommend using a fork or knife because it creates larger holes and the loaf will be more prone to falling apart when cut.
Pour lemon syrup all over cake.
Allow to hangout and soak in after each few pours so that it does not overflow.
Close-up of the action.
