Eosinophilic Esophagitis Friendly Vegan Lemon Blueberry Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.9(24)
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cake
- 2 cups all-purpose flour
Chef's tipChoose 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
- ½ tsp fine salt
- 1 cup organic cane sugar
- ½ cup vegan butter, softened
- 1 cup plant-based milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp all-purpose flour (for tossing blueberries)Chef's tipChoose 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
- ½ cup fresh blueberries (optional)
- lemon slices or zest curls, for garnish (optional)
Instructions
- 1
Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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