Vegan Blueberry Cake with Yuzu Juice

Name: Vegan Blueberry Cake with Yuzu Juice
Total time: 45 min
Ingredients: Protein Muffin Blueberry; vegetable oil; water; yuzu juice; water; agave nectar; vegan cream cheese; vegan skyr yogurt; Flavour Kick Vanilla; yuzu juice

with the lemon of a different color

45 min

By Anne-Sophie Hoffman
January 25, 2022

Why trust us?

Yuzu, who-zu? If you haven’t heard of yuzu yet, you’ll be seeing more of this trendy fruit very soon. Lemon’s little sister brings a fruity, delicately astringent note to our blueberry cake. Once you’ve had your first taste, you’ll want to have yuzu on hand all the time.

Ingredients

6 Persons

For the batter:

250 g

Protein Muffin Blueberry
30 g

vegetable oil
210 ml

water

For the syrup:

60 ml

yuzu juice
20 ml

water
1 tbsp

agave nectar

For the frosting:

150 g

vegan cream cheese
75 g

vegan skyr yogurt
1 tsp

Flavour Kick Vanilla
1 tbsp

yuzu juice
zest of one

yuzu fruit
optional toppings

fresh blueberries

Preparation

1

Preheat the oven to 180° C.
2

Mix the Protein Muffins mix with the oil and the water in a large bowl. Mix until they form a smooth batter.
3

Line a loaf pan with parchment paper or grease it.
4

Put the batter into the prepared loaf pan.
5

Bake the blueberry cake at 180° C for 35-40 minutes.
6

While the cake is baking, make the syrup for soaking it. Put all the ingredients into a small bowl and stir well.
7

When the blueberry cake is finished, take it out of the oven. Pierce it with a toothpick several times while still warm. Pour the syrup evenly over the cake so that it absorbs the syrup. Leave it in the loaf pan until it has fully cooled.
8

Meanwhile, make the frosting. Whisk all the ingredients for the frosting together in a bowl.
9

Spread the frosting evenly over the blueberry cake.
10

Garnish the blueberry cake with fresh blueberries and yuzu zest.
1

Enjoy!