Vegan lemon blueberry maple glazed loaf cake
Preparation time:
Baking / Cooking time:
Lemon Blueberry Maple Glazed Loaf Cake Vegan – quick and tasty homemade recipe with pantry staples.
Step 1/6
start by making the case base. combine flour, blanched almonds, sugar, salt, vanilla, baking powder and baking soda first, then add 110g plant milk, juice of ½ lemon and soy yogurt and mix it all together until just combined, making sure to not overmix the batter.
Step 2/6
divide the batter into 1/3 and 2/3, adding 1 tbsp of blueberry powder to the 1/3 of the batter. mix in a separate bowl until evenly colored and add 1-2 tbsp more plant milk if needed.
Step 3/6
preheat oven to 180°C, grease or line a loaf cake tin with parchment paper, or use a silicone pan and fill in the two batter in turns. optionally use a knife or wooden stick to create some marbling between the two batters.
Step 4/6
bake everything at 180°C for 40-45mins.
Step 5/6
let the cake base cool slightly, then start preparing the topping by stirring maple cream, 1 tsp of lemon juice and 1-2 tsp blueberry powder until it turns into a soft glaze.
Step 6/6
drizzle the glaze over the cake and decorate with some freshly cut lemon slices and some more grated lemon zest.
