Vegan Richa · by Vegan Richa★ 4.9 (54)
Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf
NUTRITION · PER SERVING70M COOK
CAL 15%·PRO 11%
CARBS 53G69% OF CAL
1G FIBER19G SUGAR32G OTHER
FAT 8G25% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A zesty vegan lemon blueberry pound cake made with non-dairy yogurt and plant-based milk. Dense and flavorful with bright citrus and fresh berries, it's a simple vegan dessert.
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View the full recipe on Vegan Richa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup non dairy yogurt (or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream)
- 3/4 cup non dairy milk
- 3/4 cup or more unrefined sugar (preferably powdered)
- 1 tsp vanilla extract
- 3 tbsp oil
- 3 tbsp lemon juice
- Zest of a lemon or lime
- 2 cups flour (I use 1 cup wheat or spelt flour, and 1 cup unbleached white)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup blueberries tossed in 1 tbsp flour
At a glance
PER SERVING · TIME 70M
CAL 15%·PRO 11%
CARBS 53G69% OF CAL
1G FIBER19G SUGAR32G OTHER
FAT 8G25% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 167mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 74mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.