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    Home » soy free

    Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf

    Published: May 24, 2016 · Modified: Jan 9, 2019 by Richa 184 Comments

    Jump to Recipe   Print Recipe

    Vegan Lemon Blueberry Cake Recipe. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. Pin this recipe. Jump to Recipe   

    Vegan Lemon Blueberry Cake Recipe. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. | VeganRicha.com

    These lemony slices make an amazing snack or breakfast.  Add more or less zest. Dress with a lemony glaze and each slice will be perfect for dessert too. Non Dairy yogurt adds a dense, moist and pound loaf texture to this cake. 

    The cake takes just 15 minutes to come together. Mix in all the wet ingredients along with the zest. Whisk all the dry. Mix both into a batter. fold in the blueberries that have been tossed in a bit of flour. Also add some blueberries on top. Bake, cool, slice and done. As with all flavorful loafs and cakes, the flavors get stronger with time. So the cake tastes and feels better the next day. Make a loaf and tag me on Instagram. Lemony, Berryful, Easy and a Crowd Pleaser. 

    Vegan Lemon Blueberry Cake. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. | VeganRicha.com

    Vegan Lemon Blueberry Cake. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. | VeganRicha.com

    More Quick Bread / Cake Loafs from the blog

    • 1 Bowl Banana Apple Bread
    • Pumpkin Sunshine Loaf.  Gluten-free
    • Banana Chocolate Bread. 
    • Pumpkin Cream Cheese Muffins
    • Strawberry Cake
    • Cream Cheese Marble Pound Cake
    • Peanut Butter Chocolate Marble Cake

    Make the batter, fold in some berries and drop into parchment lined pan.

     Vegan Lemon Blueberry Cake. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. | VeganRicha.com


    Bake until golden.

    Vegan Lemon Blueberry Cake. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. | VeganRicha.com

    Cool completely and slice.

    Vegan Lemon Blueberry Cake. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. | VeganRicha.com

    Video:

    Lemon Blueberry Cake. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. | VeganRicha.com #vegan #glutenfree #veganricha
    Print Recipe
    4.90 from 49 votes

    Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf

    Vegan Lemon Blueberry Cake. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. Makes one 8.5by 4.5 loaf pan.
    Prep Time15 mins
    Cook Time55 mins
    Total Time1 hr 10 mins
    Course: Breakfast
    Cuisine: American
    Servings: 6
    Calories: 289kcal
    Author: Vegan Richa

    Ingredients

    Wet:

    • 1/2 cup (122.5 ml) non dairy yogurt or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream
    • 3/4 cup (183 ml) non dairy milk
    • 3/4 cup (150 g) or more unrefined sugar preferably powdered
    • 1 tsp vanilla extract
    • 3 tbsp oil
    • 3 tbsp lemon juice
    • Zest of a lemon or lime

    Dry:

    • 2 cups (250 g) flour I use 1 cup wheat or spelt flour, and 1 cup unbleached white
    • 1.5 tsp baking powder
    • 1/4 tsp (0.25 tsp) baking soda
    • 1/4 tsp (0.25 tsp) salt
    • 3/4 cup (75 g) blueberries tossed in 1 tbsp flour

    Instructions

    • Preheat the oven to 365 degrees F / 180ºc. Line a loaf pan with parchment.
    • Add all the wet ingredients in a bowl and whisk until the sugar is well combined. 1-2 mins
    • In another bowl, whisk all the dry ingredients except blueberries. Add dry to wet and mix until just combined. Reserve 1-2 tbsp blueberries. Fold in the rest of the blueberries into the batter..
    • Drop the batter into prepared pan. Distribute the remaining blueberries on top and press in lightly.
    • Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.
    • Cool for 10 minutes before removing from pan. Cool completely before slicing. Frost or ice if needed. A simple glaze of lemon zest + lemon juice + sugar icing works really well.

    Video

    Notes

    Variation: Add a crumb mixture on top before baking.
    Frost or ice with a lemony glaze or cream cheese based frosting.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf
    Amount Per Serving
    Calories 289 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Sodium 195mg8%
    Potassium 293mg8%
    Carbohydrates 49g16%
    Fiber 5g21%
    Sugar 18g20%
    Protein 6g12%
    Vitamin A 10IU0%
    Vitamin C 9.7mg12%
    Calcium 133mg13%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Jennifer

      October 25, 2022 at 1:04 pm

      The reception to this bread was pretty average in our house. Not sure what could have made it yummier, but I did follow recipe quite closely.

      Reply
      • Richa

        October 25, 2022 at 5:23 pm

        More sugar, or fat(oil) or lemon? Taste is personal preference so I don’t know what your expectations would be. Many people adjust the sweet to preference. This is not a very sweet loaf. Some additional lemon icing would also help .

        Reply
    2. Rita

      March 03, 2022 at 12:47 pm

      5 stars
      Delicious pound cake loaf. Made for the first time today, and have added it to my muffin/loaf rotation. Love the combination of blueberries and the lemon. Not only am I a huge Richa fan, but my husband says every time we make a Richa recipe, you know it is going to taste great!
      Also, I did not frost or add a crumb mixture to the top of my loaf and for us it is just perfect without.

      Reply
      • Vegan Richa Support

        March 06, 2022 at 9:59 am

        you’re so kind Rita

        Reply
    3. Chantal

      August 08, 2021 at 4:11 pm

      One of my favourites, always a recipe I go back to. Thank you ❤️

      Reply
      • Vegan Richa Support

        August 10, 2021 at 9:28 am

        Awesome!! Do leave a rating too!

        Reply
    4. Fabíola

      July 12, 2021 at 5:28 pm

      5 stars
      Amazing flavour! We really loved it here!

      Reply
      • Vegan Richa Support

        July 13, 2021 at 5:13 pm

        Amazing!!

        Reply
    5. Laurie

      July 11, 2021 at 11:45 am

      5 stars
      Made this yesterday, SO Moist and tasty!!-) We added a bit more lemon zest and it added a nice lemon flavor but not overpowering. Thank you for your blog, and your cookbooks! I love the flavors your dishes provide.

      Reply
      • Vegan Richa Support

        July 12, 2021 at 8:43 am

        That’s great! appreciate your support

        Reply
    6. Oana

      April 24, 2021 at 12:36 pm

      5 stars
      I’ve made this a few times already and we really enjoyed it (friends and family who tasted it). Thanks!

      Reply
    7. Rini

      April 15, 2021 at 5:47 am

      5 stars
      I have made this yummy blueberry loaf several times! Every time I serve it , people have asked me for the recipe! It’s easy, soft, lemony and deliciously healthy!

      I use wegman’s almond yogurt!

      Reply
      • Vegan Richa Support

        April 17, 2021 at 2:01 pm

        Awesome

        Reply
    8. Dave

      March 14, 2021 at 8:46 am

      5 stars
      Amazing, moist and sweet and lemony! I swapped oil for apple sauce and came out great.

      Reply
      • Vegan Richa Support

        March 15, 2021 at 2:50 pm

        awesome, thanks for coming by ♡

        Reply
    9. Gabrielle

      March 03, 2021 at 10:24 pm

      5 stars
      Can I substitute the spelt flour with buckwheat or gluten-free oat flour to make this gluten free?

      Reply
      • Vegan Richa Support

        March 08, 2021 at 11:28 am

        Hi buckwheat won’t work and most gf blends are rice heavy and They usually don’t work out well for me so I use my own blend. Try this one and bake into muffins. Bake a test muffin to see if the batter needs adjustment. Gluten-free: Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1/2 tsp citric acid and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed.

        Reply
        • GABRIELLE OTTAVIO

          March 08, 2021 at 2:41 pm

          Thank you so very much

          Reply
    10. Janene

      March 02, 2021 at 12:54 pm

      4 stars
      I’ve never really made anything lemon flavored before. I added an extra table spoon of lemon because it didn’t seem like enough. I’m still not too satisfied with the lemon taste. Maybe I’m used to tasting artificial lemon candies? The cake turned out perfect other wise! I used a ceramic loaf dish so I turned my oven down 25⁰F and baked an additional 20 minutes.

      Reply
      • Richa

        March 02, 2021 at 1:46 pm

        Add more lemon zest for more lemon flavor

        Reply
    11. Tamara

      October 24, 2020 at 11:51 am

      4 stars
      I made it two times and LOVED the texture – it’s moist and just the right kind of elastic! I think however that the recipe needs more lemon. I tasted the batter and it did taste lemon-y, so I didn’t add any, but the finished cake definitely would have benefited from some more.

      Reply
      • Richa

        October 24, 2020 at 12:09 pm

        Add more zest

        Reply
    12. Jollyon Benn

      September 25, 2020 at 7:55 am

      5 stars
      Fantastically straight forward recipe. Great tip to use silken tofu. Very happy with the results, though thought it would be more cakey than bready.

      Reply
      • Vegan Richa Support

        September 27, 2020 at 7:28 pm

        thank you very much.

        Reply
    13. tabita Iordache

      August 25, 2020 at 4:19 am

      5 stars
      I made this today as a cake and is delicious. I added citrus essence and topped with a cashew frosting ,loved it just as I loved every single recipe I tried from Richa

      Reply
      • Vegan Richa Support

        August 25, 2020 at 11:42 am

        sounds delectable ! thank you for the sweet review

        Reply
      • Laura

        July 10, 2021 at 9:02 am

        Ooh, would you mind sharing the cashew frosting?

        Reply
    14. Deepti

      July 20, 2020 at 1:09 pm

      5 stars
      Made this in a 9 inch square dish and it turned out great after 40 min of bake time. Other than that followed the recipe. Thanks! Another good one from you.

      Reply
    15. Meredith

      July 14, 2020 at 6:39 am

      5 stars
      Such a delicious recipe, you would never suspect it is vegan! The cake was entirely gone in less than 24 hours!

      I have a question, I followed the recipe with a few exceptions: I substituted red currants for blueberries and I baked I a fan oven at 160 C. My loaf was a little wet and heavy – it rose beautifully in the oven, then fell. I am sure that it is something that I did, I am just not an experienced enough baker to know how to fix it! Any ideas would be appreciated.

      Thanks for the wonderful recipe, I can’t wait to make it again!

      Reply
      • Vegan Richa Support

        July 14, 2020 at 10:50 am

        great, thank you!! I’m sorry that it didn’t turn out for you. The oven needs to be at 180 C.

        Reply
      • Richa

        July 14, 2020 at 10:56 am

        It just needed a longer bake time with the adjustment of the temperature and using the fan oven. I regular oven without the fan and 180°C. If it was rising well that means it would have baked to a nice loaf. It fell because the inside hadn’t fully cooked through

        Reply
        • Meredith

          July 14, 2020 at 1:19 pm

          Thank you so much for responding! I am going to make it again this week, I will bake longer to make sure it is completely done.

          Reply
          • Richa

            July 14, 2020 at 4:13 pm

            Great , Voice to text is crappy 🙂 as you saw on earlier comment 🙂

            Reply
    16. Bella Ra

      July 12, 2020 at 10:19 am

      I’m sorry to say that this recipe was a disaster :(. My loaf was cake goop. It was super heavy, and didn’t even resemble cake. My baking powder was good, I check after. I was sad to have thrown away many ingredients.

      Reply
      • Richa

        July 12, 2020 at 10:25 am

        Did you change anything in the recipe? If baking powder was good then it sounds like there was too much moisture for the flour balance

        Reply
    17. Saankhya

      July 06, 2020 at 6:19 pm

      5 stars
      Any suggestions on how I can sub coconut flour instead of white flour here? Looks delicious!

      Reply
      • Richa

        July 06, 2020 at 9:21 pm

        You cannot. Coconut flour is gluten-free and needs eight times more moisture Then regular flour. So a direct sub doesn’t work

        Reply
    18. Ben

      June 10, 2020 at 6:40 am

      Hi Richa! I’ve tried the cake and it tasted nice! But the middle-centre was a bit “heavy” and doughy looking. What could it be? To much liquid? Thanks!

      Reply
      • Vegan Richa Support

        June 10, 2020 at 10:15 pm

        Try it at 355* instead of 365* and may have to go to 70 minutes. If you had a light pan instead of a dark this would help also.

        Reply
    19. Madhavi Kapoor

      June 04, 2020 at 3:54 pm

      This is amazing! I’ve made it once and had to stop myself from eating the whole thing in one day. Lol. I’m trying to steer clear of vegetable/canola oil now and was wondering if you could recommend a different oil to use in this recipe! Thanks in advance!

      Reply
      • Vegan Richa Support

        June 04, 2020 at 5:04 pm

        good self-control! i can’t always say the same. coconut oil would be nice – choose refined if you don’t want any scent of coconut whatsoever but the lemon zest and juice do have a lot of flavour so it shouldn’t be an issue. Also, the standby ‘evoo’ (extra virgin olive oil) or even normal Olive oil. or nut oils such as macadamia or hazlenut.

        Reply
    20. Dorothy Mora

      May 22, 2020 at 7:41 pm

      When you refer to powdered sugar, do you mean confectioner’s sugar as one would use to make icing?
      Thank you

      Reply
      • Vegan Richa Support

        May 22, 2020 at 8:41 pm

        You got it !

        Reply
    21. Joanne

      May 20, 2020 at 10:48 am

      Hi,
      I haven’t tried the recipe yet, but I always look through readers’ comments before I try any new recipes. I am impressed by your response to people who had trouble with the batter, either due to old baking powder or using GF flours. This kind of response is very helpful. You also give detailed responses for people who ask about substituting other ingredients. I will definitely subscribe to your blog. Thank you.

      Reply
      • Vegan Richa Support

        May 20, 2020 at 1:59 pm

        Thank you Joanne. Flexibility is key. I’m glad that you found me!

        Reply
      • Julieann

        February 11, 2021 at 7:33 pm

        YES YES and YES! 🙂

        Reply
        • Vegan Richa Support

          February 13, 2021 at 6:41 pm

          YES

          Reply
    22. Andrew Englund

      May 11, 2020 at 7:25 pm

      How many servings are in each cake? Interested to see the nutritional breakdown.

      Reply
      • Vegan Richa Support

        May 11, 2020 at 10:00 pm

        There are 6 servings per recipe – 289kcal per serving.

        Reply
    23. Nicole

      April 21, 2020 at 5:07 pm

      This was advertised on google gluten free friendly so I subbed gluten free all purpose flour and changed nothing else. The loaf was still completely raw after cooking for over an hour. So disappointing after all of that work.

      Reply
      • Richa

        April 21, 2020 at 5:58 pm

        Most gf blends are rice heavy and They usually don’t work out well for me so I use my own blend. Try this one and bake into muffins. Bake a test muffin to see if the batter needs adjustment. Gluten-free: Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1/2 tsp citric acid and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed.

        Reply
        • Gabriella

          February 23, 2022 at 11:57 am

          Hi,

          I made this gluten free using your suggestion in the above reply. It was absolutely delicious but the cake cracked on the top. I did include the baking powder, baking soda, and salt from the main recipe. I’m wondering if I should have just used the mixture you stated in the reply above instead of adding those other ingredients. Also I live at a high altitude so maybe that had an impact. Any suggestions would be very helpful. Thank you!

          Reply
          • Richa

            February 23, 2022 at 1:10 pm

            At higher altitudes you need less of the baking powder and soda. Depending on the altitude you can reduce it by 25% or more. That would explain the cracking.

            Reply
            • Gabriella

              February 23, 2022 at 3:45 pm

              Thank you!

            • Gabriella

              February 24, 2022 at 4:47 pm

              5 stars
              I tried your suggestion to reduce the baking powder and baking soda. The cake didn’t crack and held together much better. Your recipes are the best gluten free recipes I’ve ever made. Thank you for your outstanding website. It is a treat to browse around your site and select new recipes to make. Sometimes I wish there were more meals in a day so I could try more delicious meals and deserts!

            • Vegan Richa Support

              February 28, 2022 at 6:33 pm

              Hooray – i’m glad it worked out

    24. Sarah Jones

      April 12, 2020 at 10:44 am

      Hello
      This recipe looks awesome. Can I use self raising flour for the recipe?

      Reply
      • Richa

        April 12, 2020 at 10:53 am

        yes, still add half of baking powder.

        Reply
        • Sarah

          April 15, 2020 at 10:31 am

          5 stars
          Thank you so much for replying! I made this on Sunday and it was so delicious thank you for your advice. I also made it gf with gf self-raising flour – the lightest fluffiest vegan and gf cake I have ever made 😊

          Reply
          • Vegan Richa Support

            April 19, 2020 at 8:59 pm

            your welcome! thank you! glad to hear

            Reply
    25. Susan

      April 11, 2020 at 8:16 am

      I made this cake with strawberries and fennel, and it was amazing!!

      Reply
    26. Anela

      April 11, 2020 at 7:46 am

      Hi!

      The cake looks gorgeous, would it also work with gluten free flour? Or buckweat flour?

      Reply
      • Vegan Richa Support

        April 24, 2020 at 9:20 am

        Hi buckwheat won’t work and most gf blends are rice heavy and They usually don’t work out well for me so I use my own blend. Try this one and bake into muffins. Bake a test muffin to see if the batter needs adjustment. Gluten-free: Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1/2 tsp citric acid and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed.

        Reply
    27. Gugs

      March 31, 2020 at 9:36 am

      Could I use agarve rather than sugar!! Thank you x

      Reply
      • Richa

        March 31, 2020 at 12:28 pm

        that would add a lot of moisture. you will need a bit more flour. Add enough till the batter is stiff

        Reply
    28. Tree

      March 30, 2020 at 12:55 pm

      Terrible. I baked it over an hour and a half and it was still raw on the bottom.

      Reply
      • Richa

        March 30, 2020 at 2:13 pm

        there might thave been something wrong with the batter, like extra moisture or the baking powder was old and hence didnt leaven the cake enough, which would explain it not cooking through as the batter would stay more batter like.

        Reply
    29. Sarah F

      March 24, 2020 at 4:54 am

      5 stars
      This is a seriously good recipe!
      I made it white with self-raising flour (it’s all I had) but dropped the baking powder down to 1 tsp.
      I baked it as muffins rather than a loaf (wanted a shorter baking time) – it made 7 muffins. Could have squeezed it into 6. I baked them for about 25 mins at 175C.

      Reply
    30. Jessi Hill

      March 21, 2020 at 8:21 pm

      5 stars
      I made this recipe, it turned out lovely. I wanted a stronger lemon flavor so I subbed 2 additional tablespoons of the milk for lemon juice and added a few drops of lemon extract. Also, I used frozen wild berries and I baked in a Bundt pan for 35 minutes instead. I made a lemon glaze with butter, cream cheese, confectioners sugar and lots of lemon juice. with a bit of cream cheese to finish it out. (all vegan of course)

      Reply
    31. Miquela

      February 06, 2020 at 3:33 pm

      Am I able to substitute rice malt syrup for the sugar?

      Reply
      • Richa

        February 06, 2020 at 5:08 pm

        it might work, reduce the other liquid ingredients byhalf

        Reply
    32. Leah

      October 29, 2019 at 4:39 pm

      Any adjustments for regular all purpose flour?

      Reply
      • Richa

        October 30, 2019 at 11:48 am

        just add more flour if the mixture is not stiff. you might need 2 to 4 tbsp more flour

        Reply
    33. Michelle Petitto

      October 16, 2019 at 4:52 am

      5 stars
      I’ve made this 3 times now. This is one of the best recipes I’ve ever made. All of your recipes are amazing.

      Reply
      • Richa

        October 16, 2019 at 1:07 pm

        yay!

        Reply
    34. Benny

      October 04, 2019 at 10:04 am

      5 stars
      I made it in my bread machine and used frozen blueberries and it turned out lovely.
      Used wholemeal spelt flour.

      Reply
    35. Stela

      September 12, 2019 at 9:03 am

      Hello. Can I substitute evaporated milk (unsweetened) to the plain milk, and also – how thick should the yoghurt be, like how many per cent fat? Thank you in advance!

      Reply
    36. Terra

      June 03, 2019 at 10:45 pm

      4 stars
      I used so delicious vanilla yogurt, accidentally used a whole pint of blueberries and it still turned out beautifully! Thanks for the recipe! 💓

      Reply
    37. Yosiday

      May 30, 2019 at 3:13 pm

      You recipe looks great! But would this work if I try to make it for a cake? My son’s first birthday it’s coming soon and I’ll like to try this recipe. If so what size pan and temperature do you recommend?

      Reply
      • Richa

        May 30, 2019 at 3:48 pm

        Yes, you can make in 1 9inch cake pan. If you want tomake a layer cake, then bake into two 6 inch cakes. For the 6 inch, check with a toothpick from the center at 30 mins, for 9 inch, check at 40 mins and bake for another 10 mins if not done.

        Reply
    38. Anne

      April 20, 2019 at 3:54 pm

      Hi there! If I don’t have parchment paper, what would you suggest I use in the pan before pouring in the batter?

      Reply
      • Richa

        July 14, 2019 at 11:22 pm

        you can grease the pan really well. then sprinkle a light dusting of flour all over. and then add the batter to the pan

        Reply
    39. Thomas

      April 16, 2019 at 4:40 pm

      Hi, looks great. Can I use frozen blueberries? If so, do I need them to thaw first?

      Reply
      • Richa

        April 16, 2019 at 6:40 pm

        yes, rinse them in warm water to remove the excess juices they have stuck to them as those will turn the batter blue. Drain well, let them sit for 5 mins or so to slightly thaw, and toss in 1 tbsp flour before using. Usually i works out just fine as thats the time you would need to make the batter before folding in.

        Reply
    40. Lieke

      April 13, 2019 at 11:26 pm

      I made this the other day and it was really nice 🙂 For some reason the bottom was quiet heavy and soggy, it looked like the oil sunk to the bottom of the cake. How can I prevent this from happening? Did I use the wrong kind of oil?

      Reply
      • Richa

        April 14, 2019 at 9:06 pm

        did the Cake rise during baking and then fall? that explains the heavyness at the bottom. It can be either that the baking powder was old so i didnt rise much, or if there was more moisture inthe batter and it needed a bit more flour to be able to rise well. The extra moisture sometimes can make the loaves fall and hence get dense. Or it probably just needed extra bake time(oven temps can vary).
        Check if your baking powder is good, then add a few tbsp more flour to make a stiff batter and bake until a toothpick fromthe center comes out compeletely clean.

        Reply
    41. Aviva

      March 30, 2019 at 5:22 pm

      5 stars
      I’ve made this recipe many times and everyone loves it! So easy to make too.
      Wondering if this recipe would work as cupcakes?

      Reply
      • Richa

        March 30, 2019 at 7:59 pm

        yes! check at 22 mins then bake a few mins more if needed

        Reply
        • Aviva

          March 30, 2019 at 8:00 pm

          Thank you!!!

          Reply
    42. Shiree

      March 04, 2019 at 12:24 pm

      5 stars
      This was delicious! Had all the ingredients in hand so I made it while I cooked soup last night. My picky toddler loved it! I used vanilla silk yogurt. Thanks for the recipe 😁

      Reply
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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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