Gluten-Free Vegan Blueberry Lemon Zest Cake
This gluten-free vegan blueberry lemon zest cake is a delicious dessert that all can enjoy… guilt-free. This plant-based cake is also refined sugar-free. It uses fresh fruit for flavor, almond and millet for gluten-free flour. It is paired with a deliciously sweet monk fruit vegan cream cheese frosting.
I don’t know about you, but I love when my indulgences actually have health benefits. Not only does this sweet treat have no added sugar, there are also immense health benefits to it.
What are the health benefits of blueberries?
According to Nourish by WebMD, blueberries are packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.
Blueberries are among the most nutrient-dense berries. A 1-cup (148-gram) serving of blueberries contains (1):
- Fiber: 4 grams
- Vitamin C: 24% of the RDI
- Vitamin K: 36% of the RDI
- Manganese: 25% of the RDI
This information is sourced from heathline. Basically, you’re gonna wanna eat your blueberries and what better way than in a delicious cake!
Now that you know a bit some of the health benefits in this cake, let’s get to making it. I’ll draft out all of the ingredients and method for this blueberry lemon zest cake, but you can also scroll down to the recipe card for an easier read.
Ingredients | Gluten-Free Vegan Blueberry Lemon Zest Cake
For the wet ingredients you will need refined coconut oil, plant-milk, fresh squeezed lemon juice, lemon zest, maple syrup, vanilla extract and sea salt.
For the dry ingredients you will need almond flour, millet flour, baking powder, baking soda and fresh blueberries
Method | Gluten-Free Vegan Blueberry Lemon Zest Cake
First, preheat oven to 350° F
While the oven is preheating, mix all wet ingredients into a large bowl.
In a separate bowl, mix the dry ingredients.
Then sift dry ingredients into wet ingredients & keep mixing until smooth consistency. Gently fold in fresh blueberries.
Now, place batter into a lightly oiled or lined cake pan. You can also use a nonstick round cake pan.
Place in the oven to bake for 30 minutes. Once finished, place cake on a rack to cool or place in the fridge. Make sure cake is completely cooled down until frosting.
Vegan Refined Sugar Free Cream Cheese Frosting
Ingredients
• 1/2 softened vegan butter
• 8 oz container of vegan cream cheese
• 1 tsp vanilla extract
• 4 cups of powdered monkfruit
Directions
• place soften butter in a large bowl and beat with a mixer.
• beat in cream cheese & vanilla.
• sift in 1/2 cup of powdered sugar at a time while mixer is on low.
• keep mixing until everything is well combined & a frosting consistency.
More plant-based recipes to try
- homemade no refined sugar twix bars
- beetroot hummus recipe
- gluten-free crackers
- chocolate macadamia chunk zero refined sugar cookies
Gluten Free Vegan Blueberry Lemon Zest Cake
Ingredients
Wet Ingredients
- 1/4 cup refined coconut oil
- 3/4 cup plant milk
- 1/4 cup fresh squeezed lemon juice
- 2 Tbsp lemon zest
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- pinch of sea salt
Dry Ingredients
- 1 1/4 cup almond flour
- 1 1/4 cup millet flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup fresh blueberries
Instructions
- First, preheat oven to 350° F
- While the oven is preheating, mix all wet ingredients into a large bowl. In a separate bowl, mix the dry ingredients.
- Then sift dry ingredients into wet ingredients & keep mixing until smooth consistency. Gently fold in fresh blueberries.
- Now, place batter into a lightly oiled or lined cake pan. You can also use a nonstick round cake pan.
- Place in the oven to bake for 30 minutes. Once finished, place cake on a rack to cool or place in the fridge. Make sure cake is completely cooled down until frosting. Top with fresh blueberries.
Notes
