EGGLESS LEMON BLUEBERRY CAKE

INGREDIENTS

1 1/2 cups all purpose flour gluten free, if needed

1 cup sugar white, brown, coconut, or sugar free subs * See notes

1 tsp baking soda

1 tsp white vinegar

5 tbsp oil of choice canola, vegetable, or any neutral flavored oil

3/4 cup water

1/4 cup lemon juice

1 tsp vanilla extract

1/2 cup blueberries fresh or frozen

1/2 cup frosting of choice optional

INSTRUCTIONS

Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.

In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.

Transfer the cake batter into the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.

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