Vegan Lemon and Berry Yogurt Pound Cake

If life gives you lemons and berries...make this vegan lemon and berry yogurt pound cake! It is the perfect summer treat. Delicious, refreshing and so easy to make. Hope you love!

The Recipe

Vegan Lemon and Berry Yogurt Pound Cake

Ingredients

For the cake:

1 cup / 125 g all-purpose flour

1/2 cup / 100 g sugar

1 teaspoon baking powder

2/3 cups / 60 g almond flour

3 tablespoons / 40 ml vegetable oil, such as sunflower oil

6 tablespoons / 90 ml plant-based milk

4.4 ounces / 125 g of plant-based yogurt (I used coconut yogurt)

zest of 1 lemon

juice of 2 small lemons

4.2 ounces / 120 g mixed frozen berries

1 tablespoon sugar

1 tablespoon cornstarch

For the glaze:

1 cup + 3 tablespoons / 150 g icing sugar

1-2 teaspoons berry puree, or as needed

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine flour, sugar, baking powder and almond flour. Add oil, plant-based milk, yogurt, zest and lemon juice. Mix until smooth.

3. Transfer half of the cake batter into a cake pan (I used a 6 inch / 15 cm tube cake pan). 

4. Add frozen berries to a microwave safe bowl and heat for about 1.5 - 2 minutes, until berries break down. Blend berries with 1 tablespoon sugar and 1 tablespoon cornstarch until smooth. Add to the remaining cake batter (just save a little for the glaze later) and mix until smooth. Pour over the lemon cake batter into the cake pan. Bake for about 1 hour. 

5. Mix powdered sugar and berry puree and glaze the cake. Slice and ENJOY!