Vegan lemon-blueberry pound cake

The lemon-blueberry poundcake is one of my favorite cakes of all times – it is fluffy, fruity, not too sweet and on top of that ready in less than no time :). Some time ago I stopped using dairy when cooking at home, which was the reason why I hadn’t made this cake for quite some time. The original recipe included dairy products, however, a couple of days ago the cake came into my mind and I decided to try and change the recipe slightly. I tried to use some vegan substitutes and loved the result. That’s why I just have to share it with you guys!

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Ingredients:

• 1 cup almond milk
• 2 tbsp. lemon juice
• 2 tbsp. vinegar
• 2 tsp. baking soda
• 2 cups all purpose flour
• 2 tsp. winestone baking powder
• 1/2 tsp. salt
• 1 pack vanilla sugar
• 1 cup sugar
• 1/2 cup oil
• Zest and Juice of 1 lemon
• 1 cup blueberries
• 1/2 cup confectioners sugar
• 2 tbsp lemon juice

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Instructions:

• Preheat oven to 180°C degrees
• Coat a loaf pan with oil
• In a cup, mix together the almond milk with 2 tbsp. lemon juice.
• In another cup, whisk together the baking soda and the vinegar
• In a large bowl mix together the flour, salt and baking powder
• In another bowl, whisk together the oil, sugar, vanilla sugar, the almond milk-lemon mixture, lemon zest, lemon juice and the baking soda-vinegar mixture
• Combine the wet and dry ingredients until smooth
• Fold in the blueberries
• Pour the batter into the loaf pan and bake for 60 minutes
• Let the cake cool
• Whisk together the confectioners sugar with the lemon juice
• Once the cake has cooled, drizzle the glaze over the cake
  

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