Vegan Blueberry and Lemon Cake Loaf – Low in sugar

Vegan Blueberry Cake Loaf by

Since I live in London, I’ve become a fan of blueberry cake loafs. But I struggled to find a healthy recipe that tastes super good. When I don’t use egg, it is easier for the cake to not be enough fixed. I have to keep learning a bit more about vegan bakery. But this recipe it was so good in flavor that it is worthy.

It is a variation of the traditional milk cake of my grandmother, sweet enough to take away the craving. If you do not have blueberries and you have another fruit in the fridge / freezer do not hesitate to change it! It is not necessary to use fresh blueberries. Deep-frozen foods are just as good and are cheaper. In addition they preserve all their properties.


    1. 250 grams of Flour: you can choose brown or white wheat flour.
    2. 2 tsp Baking Powder: if you do have baking Soda you can add 1/4 tsp of it..
    3. 4 tbsp of Sweetener:  the best option is a homemade date sirup. But its not a lot os sugar you can choose agave, maple, brown or white sugar…
    4. 1 cup Oat Milk: or your favorite plant based milk
    5. 2 tbsp Coconut Oil.
    6. Lemon zest: of one lemon.
    7. 1 tsp Vanilla Extract. 
    8. 1 tbsp Lemon Juice or Apple Cider Vinegar.
    9. Egg substitute: Mix 2 tbsp of ground flax seed + 6 tbsp of water. Whisk it in the water until it becomes gelatinous.
    10. 100 grams Blueberries: fresh or frozen (I used frozen for the recipe and fresh to decor).
    11. A pinch of Salt: to tasted.


  • Preheat the oven to 180º C during the preparation of the sponge cake.
  • Prepare the egg substitute.
  • Mix in a large bowl all the dry ingredients and on the other hand the wet ones except the blueberries.
  • Beat everything until it is well integrated and mix them.
  • Add the cranberries and mix with a spoon carefully and the egg substitute.
  • Grease a container and pour the mixture.
  • 35 minutes baked and ready to enjoy!

Adaptada de la receta familiar de mi abuela

Más recetas aquí 




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