Vegan Lemon Blueberry Poke Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan, Spring, Summer
Cuisine: Dessert
Serves: 16 servings
Ingredients
  • Dry ingredients
  • 3 cups flour
  • 1½ tsp baking soda
  • ¼ tsp salt
  • Wet Ingredients
  • 1 cup grapeseed oil
  • ½ cup aquafaba
  • 2 Tbsp lemon extract
  • 2 Tbsp lemon juice
  • 1 cup plant milk
  • 1¾ cups sugar
  • Blueberry Drizzle
  • 1 lb fresh or frozen blueberries
  • ⅓ cup sugar
  • 3 Tbsp lemon juice
  • Cream Cheese Whipped Cream
  • 8 oz vegan cream cheese
  • 1 can Nature's Charm coconut whipping cream, chilled overnight
  • ½ can Nature's Charm sweetened condensed coconut milk
Instructions
  1. Preheat the oven to 350F. Grease and line a 9x13" pan with parchment paper. In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients. Add the wet mixture to the dry ingredients. Mix well until just combined. Transfer to the baking dish. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  2. Meanwhile, in a medium saucepan, combine the blueberry drizzle ingredients. Simmer on medium low heat for 15 minutes. Mash the berries with a wooden spoon, keeping some whole berries. Set aside.
  3. When the cake is done, poke it all over with a chopstick or large fork. Pour the blueberry drizzle over the cake while it's still warm. Cover and chill for 4 hours or overnight to soak.
  4. Combine the cream cheese whipping cream ingredients in a medium bowl. Beat until creamy, about 3 minutes. Spread an even layer over the cake. Top with fresh blueberries if desired. Slice and enjoy!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-lemon-blueberry-poke-cake/