Eosinophilic Esophagitis Friendly Vegan Blueberry Lemon Cake

Total time2 hr

Prep time25 min

Cook time35 min

4.9

(26)

Eosinophilic Esophagitis Friendly Vegan Blueberry Lemon Cake

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
6 tbsp water
1 cup plant-based milk
1 tbsp apple cider vinegar
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup organic cane sugar
½ cup vegan butter, softened
2 tbsp lemon zest (from about 2 large lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour (for tossing blueberries)
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For the frosting

½ cup vegan butter, softened
3 cups powdered sugar, sifted
2 tbsp fresh lemon juice
1 tsp lemon zest
1–2 tbsp plant-based milk (to adjust consistency)

For serving

¼ cup fresh blueberries, for topping (optional)
lemon slices or zest curls, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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