Dairy-free lemon and blueberry crazy cake
Discover a delightful dairy-free lemon and blueberry crazy cake that's incredibly easy to make and perfect for any occasion! This recipe uses simple ingredients like all-purpose white wheat flour, sugar, and olive oil, and is flavored with fresh lemon juice, a touch of vinegar, and vanilla extract for a moist, flavorful dessert that's sure to please everyone.
Cook time 20 min
Prep time 5 min
Ingredients:
2.50 cups all-purpose white wheat flour1 cup sugar
1 tsp baking powder
1/3 cup olive oil
2 tbsp lemon juice
1 tsp vinegar
1 tsp vanilla extract
The Dairy-free Lemon and Blueberry Crazy Cake is a delightful dessert that’s both indulgent and inclusive, allowing those with dairy restrictions to enjoy a scrumptious treat. It’s a simple yet flavorful cake that combines tangy lemon and sweet blueberries to create a perfectly balanced bite. With pantry staples and a straightforward process, this recipe is perfect for both novice and experienced bakers looking to whip up something delicious with minimal effort.
Instructions:
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt until well combined.
Make three small wells in the dry mixture. Pour the olive oil into one well, the lemon juice into another, and the vinegar into the third. Add the vanilla extract over the top.
Pour the water over the entire mixture. Using a spatula or a large spoon, stir until all the ingredients are well combined and a smooth batter forms.
If you're adding blueberries, gently fold them into the batter. If you're using frozen blueberries, do not thaw them first as it will help prevent them from sinking to the bottom of the cake.
For an extra burst of lemon flavor, fold in the zest of one lemon. This step is optional but recommended for a more pronounced lemon taste.
Pour the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, cut it into squares and serve. Enjoy your dairy-free lemon and blueberry crazy cake with a cup of tea or coffee!
Tips:
- Make sure to sift the flour to avoid any lumps and ensure a smooth batter.
- You can use fresh or frozen blueberries; if using frozen, do not thaw them before adding them to the batter.
- Lining your baking pan with parchment paper or lightly greasing it with olive oil can help in easy removal of the cake.
- For added zest, consider grating some lemon zest into the batter along with the lemon juice.
- Allow the cake to cool completely before slicing to avoid crumbles and ensure clean cuts.
This Dairy-free Lemon and Blueberry Crazy Cake is a testament to how easy and enjoyable dairy-free baking can be. The result is a moist, flavorful cake that bursts with the vibrant flavors of lemon and blueberry. It’s a crowd-pleaser that can be enjoyed by everyone, regardless of dietary restrictions. Serve it at your next gathering or simply enjoy a slice with a cup of tea for a special treat.
Nutrition per serving
9 ServingsCalories 220kcal
Protein 4.17g
Carbohydrates 50g
Fiber 1.05g
Sugar 22g
Fat 9g
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