This Gluten-Free Vegan Lemon Blueberry Cake is so easy to make, super fruity, and includes a delicious cream cheese frosting!
*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don’t want to use lemon juice, substitute with 1 teaspoon apple cider vinegar instead
**You can alternatively use almond flour
***You can alternatively use 200g (7oz) coconut yogurt
Although this cake does taste best when fresh
, it does keep well covered in the fridge for up to a few days
. For super fluffy frosting, you should make it fresh just before serving, but the frosting will retain its shape and texture for a good few days.