Moist & Fluffy One Bowl Vegan Lemon Blueberry Cake

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Moist & Fluffy One Bowl Vegan Lemon Blueberry Cake

By @The_bananadiaries

Vegan Lemon Blueberry Cake:
3 2/3 cups (440 g) all purpose flour or gluten free 1:1 baking flour*
1 1/2 cups (300 g) granulated sugar or coconut sugar
1 tbsp baking powder
1 tsp baking soda
1 1/2 cups (360 mL) dairy-free milk, room temperature
1/2 cup (113 g) vegan butter or coconut oil, melted and cooled to room temperature
1/2 cup (120 g) unsweetened applesauce or dairy-free yogurt, room temperature
1 tbsp lemon zest (about 1 lemon)
3 tbsp fresh lemon juice (about 1 lemon)
1 tbsp vanilla extract
Optional: 2 tsp lemon extract
1/2 cup fresh blueberries
1 batch vegan blueberry frosting

Instructions
To make the cake:
Preheat the oven to 350°F and line two 8-inch nonstick cake pans with parchment paper. (If you don’t have nonstick cake pans, grease the pans with cooking spray or coconut oil, then use about 1 tablespoon of extra flour per pan to lightly flour them.)
In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
In a medium-sized bowl, mix together the dairy-free milk, coconut oil, applesauce, lemon zest, lemon juice, and vanilla extract.
Fold the wet mixture into the dry until combined, making sure there are no clumps of the dry mixture left.
Fold in the blueberries.
Evenly divide the batter between the prepared cake pans and place them in the oven to bake for 33 to 35 minutes or until a toothpick comes out clean when inserted in the middle. The cakes should be completely set and bounce back at a light touch.
Remove the cakes from the oven and carefully invert them onto a cooling rack, then turn them right side up. Let the cakes cool completely; this should take about 30 minutes.