Healthy Lemon Blueberry Cake (NO eggs, butter, or milk!) – Nine Recipes

Nowadays, many people are trying to lead healthier, more sustainable lifestyles. One popular substitute for unhealthy ingredients are vegan recipes that use alternative substitutes to allow you to indulge without compromising your health. This article will explore nine recipes for a healthy lemon blueberry cake that requires no eggs, butter, or milk.

The first recipe requires all-purpose flour, baking powder, salt, coconut oil, white sugar, almond milk, freshly squeezed lemon juice, lemon zest, and blueberries. Begin by preheating the oven to 350 degrees Fahrenheit and greasing a 8 inch baking pan. In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon of salt. In a small bowl, whisk together the melted coconut oil and white sugar until creamy. Add the almond milk, freshly squeezed lemon juice, and the lemon zest and whisk together until those ingredients are evenly distributed. Gradually add the dry ingredients to the wet ingredients and mix until everything is combined. At this point, fold in the blueberries. Pour the cake batter into the prepared 8 inch baking pan and bake for 30 minutes.

The second recipe requires 1 ½ cup whole wheat flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ cup oil, ½ cup brown sugar, ¾ cup almond milk, 2 tablespoon freshly squeezed lemon juice, 1 tablespoon of lemon zest and 1 cup of fresh blueberries. Begin by preheating the oven to 350 degrees Fahrenheit and greasing the 8 inch baking pan. In a medium bowl combine the 1 ½ cups of whole wheat flour, 1 teaspoon baking powder, ¼ teaspoon salt, and set aside. In a smaller bowl, whisk together the oil and sugar until creamy. Add the almond milk, freshly squeezed lemon juice, and the lemon zest and whisk together until everything is combined. Gradually add in the dry ingredients and mix until everything is fully combined. Fold in the blueberries and pour the mixture into the prepared 8 inch baking pan. Bake the cake for 30 minutes.

The third recipe requires 1 cup almond flour, ½ teaspoon baking soda, pinch of salt, ¼ cup coconut oil, ¼ cup honey, ¼ cup almond milk, 2 tablespoon freshly squeezed lemon juice, 1 tablespoon of lemon zest, and 1 cup of fresh blueberries. Begin by preheating the oven to 350 degrees Fahrenheit and greasing the 8 inch baking pan. In a medium bowl, combine the 1 cup of almond flour, ½ teaspoon baking soda, and pinch of salt. In a smaller bowl, whisk together the coconut oil and honey until creamy. Add the almond milk, freshly squeezed lemon juice and the lemon zest, and whisk together until everything is evenly distributed. Gradually add the dry ingredients to the wet ingredients and incorporate until everything is combined. Fold in the blueberries and pour the mixture into the greased 8 inch baking pan. Bake the cake for 30 minutes.

These are only three of the nine recipes this article will provide for a healthy lemon blueberry cake. The remaining six recipes will substitute various ingredients including applesauce, oat flour, coconut milk, and vegan butter. These recipes will allow bakers to create a healthy, flavorful dessert with minimal ingredients in no time at all. For those looking for a vegan option, these recipes are for you! Enjoy a delicious vegan lemon blueberry cake without compromising your health–what could be better?