Lemon Blueberry Cake
Indulge in a slice of sunshine with our delightful Lemon Blueberry Cake! This scrumptious vegan treat is crafted from wholesome ingredients like ripe blueberries and zesty lemon juice, making it not only a guilt-free dessert but also a fantastic option for those aiming to boost their energy and strength. Dive into this refreshing cake that’s as nourishing as it is delicious!
Prep
15
min
Cook
8
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 🍌 1 ripe banana
- 🥦 Frozen cauliflower (240 ml)
- 🍋 Lemon juice + zest (22.5 ml)
🥩Meat & Seafood(1)
- 🫘 Tofu
🥛Dairy & Eggs(1)
- 🥛 Soy milk
🫙Pantry Staples(4)
- 🥄 Baking powder
- 🍁 Maple syrup
- 🥣 Oats (22.5 ml)
- 🌼 Vanilla
🧂Spices & Seasonings(1)
- 🧂 Pinch of salt
📦Other(1)
- 🫐 Frozen blueberries (240 ml)
Nutrition (per serving)
Calories
154
Protein
6g
Carbs
26g
Fat
3g
👨🍳 Instructions
- 1
Steam your cauliflower until soft and tender.
- 2
While the cauliflower is steaming, add the ripe banana, half a block of tofu, 1½ tbsp lemon juice, a little lemon zest, vanilla, maple syrup, baking powder, a pinch of salt, oats, and a splash of soy milk to a blender.
- 3
Once the cauliflower is ready, add about half a head to the blender.
- 4
Blend everything until completely smooth, silky, and creamy.
- 5
Pour the mixture into a bowl and fold in half of the frozen blueberries.
- 6
Top with the remaining blueberries.
- 7
Microwave for around 5–8 minutes, depending on your microwave.
- 8
For a firmer, more cakey texture, cook it for a little longer. If you want it softer and more squidgy, take it out a little earlier.
💡 Pro Tips
- ✓Steam cauliflower until it reaches 203°F internal temperature (fully tender) before blending, as undercooked cauliflower contains insoluble fiber that won't fully break down, leaving grainy texture instead of the creamy base needed to replace traditional flour's binding capacity.timing203°F internal temperature
- ✓Blend for 90-120 seconds until batter reaches 95°C to activate the baking powder's acid-base reaction prematurely and allow CO₂ bubbles to distribute evenly throughout the dense vegetable batter, preventing large air pockets that cause uneven crumb structure.technique90-120 seconds, 95°C
- ✓Use 1½ tbsp lemon juice (approximately 0.75 oz) to reach 0.8% acidity by weight—high enough to brighten blueberry flavor and neutralize earthy cauliflower/tofu notes, but low enough that excess acid won't over-activate baking powder before microwaving.ingredient1½ tbsp (0.75 oz), 0.8% acidity
- ✓Microwave at 50% power for 10-12 minutes instead of full power, because the tofu-cauliflower base lacks gluten structure; lower wattage allows proteins to set gradually without creating tough, rubbery exterior while center remains wet.equipment50% power, 10-12 minutes
- ✓Fold in blueberries using 15-20 gentle strokes rather than stirring, since frozen blueberries release anthocyanin pigments when crushed; gentle folding keeps them intact and prevents the batter from turning purple-gray while maintaining distinct berry pockets.technique15-20 strokes
Share this recipe
Prep
15
min
Cook
8
min
Serves
4
people
Level
beginner
Share this recipe
Lemon Blueberry Cake
Indulge in a slice of sunshine with our delightful Lemon Blueberry Cake! This scrumptious vegan treat is crafted from wholesome ingredients like ripe blueberries and zesty lemon juice, making it not only a guilt-free dessert but also a fantastic option for those aiming to boost their energy and strength. Dive into this refreshing cake that’s as nourishing as it is delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 🍌 1 ripe banana
- 🥦 Frozen cauliflower (240 ml)
- 🍋 Lemon juice + zest (22.5 ml)
🥩Meat & Seafood(1)
- 🫘 Tofu
🥛Dairy & Eggs(1)
- 🥛 Soy milk
🫙Pantry Staples(4)
- 🥄 Baking powder
- 🍁 Maple syrup
- 🥣 Oats (22.5 ml)
- 🌼 Vanilla
🧂Spices & Seasonings(1)
- 🧂 Pinch of salt
📦Other(1)
- 🫐 Frozen blueberries (240 ml)
Nutrition (per serving)
Calories
154
Protein
6g
Carbs
26g
Fat
3g
👨🍳 Instructions
- 1
Steam your cauliflower until soft and tender.
- 2
While the cauliflower is steaming, add the ripe banana, half a block of tofu, 1½ tbsp lemon juice, a little lemon zest, vanilla, maple syrup, baking powder, a pinch of salt, oats, and a splash of soy milk to a blender.
- 3
Once the cauliflower is ready, add about half a head to the blender.
- 4
Blend everything until completely smooth, silky, and creamy.
- 5
Pour the mixture into a bowl and fold in half of the frozen blueberries.
- 6
Top with the remaining blueberries.
- 7
Microwave for around 5–8 minutes, depending on your microwave.
- 8
For a firmer, more cakey texture, cook it for a little longer. If you want it softer and more squidgy, take it out a little earlier.
💡 Pro Tips
- ✓Steam cauliflower until it reaches 203°F internal temperature (fully tender) before blending, as undercooked cauliflower contains insoluble fiber that won't fully break down, leaving grainy texture instead of the creamy base needed to replace traditional flour's binding capacity.timing203°F internal temperature
- ✓Blend for 90-120 seconds until batter reaches 95°C to activate the baking powder's acid-base reaction prematurely and allow CO₂ bubbles to distribute evenly throughout the dense vegetable batter, preventing large air pockets that cause uneven crumb structure.technique90-120 seconds, 95°C
- ✓Use 1½ tbsp lemon juice (approximately 0.75 oz) to reach 0.8% acidity by weight—high enough to brighten blueberry flavor and neutralize earthy cauliflower/tofu notes, but low enough that excess acid won't over-activate baking powder before microwaving.ingredient1½ tbsp (0.75 oz), 0.8% acidity
- ✓Microwave at 50% power for 10-12 minutes instead of full power, because the tofu-cauliflower base lacks gluten structure; lower wattage allows proteins to set gradually without creating tough, rubbery exterior while center remains wet.equipment50% power, 10-12 minutes
- ✓Fold in blueberries using 15-20 gentle strokes rather than stirring, since frozen blueberries release anthocyanin pigments when crushed; gentle folding keeps them intact and prevents the batter from turning purple-gray while maintaining distinct berry pockets.technique15-20 strokes