Lemon & Blueberry Vegan Yoghurt Cake

Lemon & Blueberry Vegan Yoghurt Cake

A light and fruity vegan cake is lower in sugar due to the natural sweetness incorporated from the blueberries.   Delicious hot or cold.

Serves:  8

Dietary: Suitable for vegan, vegetarian, nut-free, egg-free and milk-free diets.

Contains: wheat, gluten (flour, baking powder), soya (yoghurt),

Preparation time: 15 minutes

Cooking time: 40 minutes



1 ¼ cups (160 g) plain flour

1 ½ tsp baking powder

½ tsp baking soda

4 Tbsp (180 g) soya yoghurt, plain

4 Tbsp (60 ml) vegetable oil

1 tsp vanilla extract

1 lemon, juice and zest

1/3 cup (85 g) sugar

125 g blueberries



  1. Preheat your oven to 180˚
  2. Sift your flour, baking powder, and baking soda in a large bowl. Use a whisk to mix the ingredients together and then put them aside.
  3. In a separate bowl, add your sugar, vegetable oil, vanilla extract, yoghurt, lemon juice and zest. Whisk together until all is combined.
  4. Combine the wet ingredients into the flour mix by folding the two together in a figure 8 motion with a silicone spatula or wooden spoon.
  5. Take your time to ensure the batter is smooth without over mixing. Once smooth, mix in your blueberries.
  6. Tip your batter into a greased 8-inch cake tin ( cm); you can use vegetable oil or vegetable spread to grease both the bottom and sides of the container or use parchment paper.
  7. Use a spatula to smooth the cake batter in the tin, ensuring it is evenly distributed.
  8. Place the cake tin into the preheated oven for 40 minutes, cook until golden.
  9. To check the cake is ready, insert a toothpick or butter knife into the centre of the cake; it should come out clean of the mixture. If not, let the cake cook for 5-10 minutes longer and check again.
  10. Let the cake cool in the tin for 15 minutes; gently use a knife around the edges of the cake to lift away from the sides before carefully turning it onto a cooling rack.


This recipe has been donated by Olivia Booker, Registered Associate Nutritionist.




Per serving:
Total calories: 196 kcal
Fat:  7.7 g
Saturated Fat:  0.6 g
Carbohydrate: 28 g
Total sugar: 13 g
Free sugars: 10.6 g
Fibre:  1.4 g
Protein:  3.1 g
Salt:  0.45 g



  • Sugar content has been reduced by the incorporation of blueberries.
  • Blueberries are also a good source of antioxidants (anthocyanidins) which may assist in the prevention of heart disease. Anthocyanidins are evident from the blue/purplish colour of the berry.
  • This recipe is a good source of vitamin E, which contributes to protecting our cells, DNA, proteins and lipids from oxidative stress, and phosphorus needed for the normal growth and development of bones.



  • Substitute half of the plain flour with wholemeal flour to increase the fibre content.
  • Use frozen blueberries to reduce the cost.