Ingredients

The following ingredients have 4 Servings
  • 2 2/3 cup unbleached all purpose flour ((can sub whole wheat pastry flour))
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups turbinado sugar ((or vegan cane sugar))
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 1 3/4 cup almond milk ((or any non-dairy milk))
  • 1 tsp apple cider vinegar
  • 1/4 cup lemon juice
  • Zest of two lemons
  • 1 tsp pure vanilla extract
  • 2 cups blueberries
  • 1 1/2 cups blueberries
  • 2 tbsp lemon juice
  • Zest of one lemon
  • 1/2 cup turbinado sugar ((or vegan cane sugar))
  • 1/2 tsp pure vanilla extract
  • 1 tbsp tapioca starch
  • 1/2 cup + 2 tbsp water

Instruction

  • Preheat the oven to 350 degrees F.
  • Oil and flour a 9-inch springform pan or a bundt pan.
  • Mix the flour, baking powder, baking soda and salt in a bowl.
  • Put the oil, sugar and applesauce in a large bowl or the bowl of a stand mixer and beat on medium speed for two minutes. Scrape down the bottom and sides of bowl, then add the lemon juice, zest, vanilla, apple cider vinegar and milk.
  • Add the flour to the milk-oil mixture in two batches, mixing for no more than 20 seconds after each addition. Scrape down the sides of the bowl with a spatula to make sure everything's mixed.
  • Remove the bowl from the mixer and stir in the blueberries. You can toss the blueberries with a tablespoon of flour first if you want to make sure they don't sink to the bottom of the cake. I didn't coat them and they didn't sink.
  • Pour the batter into the prepared cake pan, place the pan on a baking sheet, and bake for 45-55 minutes or until a toothpick in the center comes out clean.
  • Remove the cake pan to a rack and let it cool in the pan for 10 minutes before unmolding. If using a bundt pan, unmold by placing a plate over the mouth of the pan and flipping in a quick motion.