A delicious, moist, and fluffy blueberry cake that is free of eggs and animal products.
Ingredients
1.5 cup flour
0.5 cup sugar
1 tsp baking soda
1 tsp vinegar
5 tbsp vegetable oil
0.75 cup and 2 tbsp water
2 tbsp lemon juice
1 tsp vanilla
1 tbsp lemon zest
0.5 cup blueberries
Preparation
Preheat oven to 350F. Line an 8-inch cake pan with parchment paper.
Whisk dry ingredients in a bowl.
Whisk wet ingredients in another bowl.
Combine and fold in blueberries once the oven is preheated.
Bake for 30-40 minutes, until center is set.
I used some melted peanut butter for frosting.
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