Vegan Lemon Blueberry Cake, simple & moist

Step 1

Preheat the oven to 180 degrees (360 F), top/bottom heat.

Step 2

Meanwhile, mix together the sugar, soy yogurt, oil, lemon juice, and zest (I usually do this with my kitchen machine).

Step 3

Next, add both types of flour (white flour and wholemeal flour) and the baking powder. Continue stirring.

Step 4

Then stir in the blueberries and pour the dough into the greased cake tin.

Step 5

Bake on the middle rack for about 45-50 minutes. After 45 minutes, do the toothpick test: poke a toothpick into the cake and see if the dough sticks to it = continue baking, or not = done.

Step 6

When the cake is ready, turn off the oven, open the door and let the cake cool down a bit.

Step 7

For the frosting, blend the blueberries, lemon juice, and powdered sugar in a food processor or another small blender. Pour the frosting over the still-warm cake to “soak” it, or over the cooled cake for a bit thicker icing.