Love love love this cake and so does anyone who has ever had it at my house! And trust me, they usually have a second slice, some have even had a third. This cake is so moist and delicious, it reminds me of an old fashioned pound cake.
Isa Does It has to be one of my favorite cookbooks and that’s where this recipe is inspired from. Although I am not vegan, I truly enjoy making her great recipes and putting a little spin of my own to them. When I bake I usually use an all purpose flour because I find that using just whole wheat makes the texture of my muffins or cake a little heavy. I’ve been experimenting and now I combine white with whole wheat flour and sometimes I add 1/4 cup of spelt or kamut flour to the blend. Experiment and see what works for you.
Do you bake? What are some of your favorite combinations for loaves? I’d love to know what you put in yours so please share your ideas in the comments below!
Don’t forget to share this post so that you can save it to your timeline and refer back to it at a later date.
- 1/2 cup almond milk (or use low fat milk)
- 3 tbs. lemon juice, squeezed fresh
- 1 tbs. grated lemon zest
- 1/4 cup vegetable oil
- 2 tbs. unsweetened applesauce
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 2 cups of flour (you can use a combination of all purpose, whole wheat, spelt or kamut flour)
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup frozen or fresh blueberries