I use two cookbooks when making cakes in most cases either Chef Chloe’s cookbook “Chloe’s Kitchen” or the “Joy of Vegan Baking”. The Joy of Vegan Baking has an excellent Lemon Blueberry Loaf Cake Recipe if I remember correctly. For the purposes of this cake we are doctoring up Chef Chloe’s vanilla cake recipe (www.chefchloe.com) and making it a lemon blueberry cake for brunch in honor of my Mother’s birthday this past week.

My family is big on brunch. We do Easter brunch every year and for most informal birthday or family get togethers. We are great at doing brunch and I have been to so many hotel brunches all over the world I feel spoiled by them during my Sunday indulgences. I think that brunch is so much fun for everyone because it encourages good eating through small portions and copious amounts of veggie and fruit options even when they are not always attached to vegan items. There are fruit cups, quiches, and omelettes filled with veggie fillings so I am all about it! However, the pastries and baked goods are always filled with eggs and dairy so I am going to change that today with this travel friendly recipe to bring to your next family soiree. I promise everyone will love it. I have made it for a potluck at work a few years ago and recently for a family get together after the funeral of my grandmother and as the only vegan I always suffer the “this tastes different” criticism. But not with this cake. Even my Dad was found picking at it long after brunch was over!

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Lemon Blueberry Bundt Cake

Ingredients:

• 1 lemon
• 1 cup of fresh blueberries (plus 1 cup for garnish)
• 1 jar lemon marmalade (for garnish)
• 1 tbsp of Lemon Extract
• 3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 ½ teaspoon xanthan gum)
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 ¾ cups soy milk
• 1 cup canola oil
• ¼ cup white or apple cider vinegar (I use ACV not white)
• 1 tablespoon pure vanilla extract (I use Penzey’s Mexican Vanilla Extract)

TIME TO BAKE!

Chef Chloe’s Vanilla Cake Recipe with my additions in bold caps:

1. Preheat the oven to 350 degrees F. Lightly grease three 8 or 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk (I USE ORGANIC SOYMILK) , oil, vinegar, and vanilla (ALSO ADD THE ZEST OF ONE LEMON RIND AND 1TBSP OF LEMON EXTRACT AND 2 TBSP OF LEMON JUICE.)
3. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. (THEN SPRINKLE 1 CUP OF FRESH BLUEBERRIES LIGHTLY WITH FLOUR AND FOLD INTO BATTER. THE FLOUR HELPS THEM FROM SINKING STRAIGHT TO THE BOTTOM OF THE CAKE PAN.)
4. Fill each prepared (BUNDT) cake pan evenly with batter. Bake for (20-30) minutes, or until a toothpick inserted in the center of the cake comes out clean with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
5. I then flip the cake over on a cake pedestle and sprinkle with powdered sugar and garnish with fresh blueberries in the center. I serve this with lemon marmalade that I buy when it is on sale at Christmas Tree Shops since they are famous for having sales on jars of jellies.

Enjoy!

Serves 12.

WW POINTS: 9pts per serving. (Based on 12 servings)

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XOXOX,

The Hippie Gypsy