- Preparation Time : 10 mins | Cooking Time : 45 mins | Makes 12 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 170.0 |
| Total Fat | 4.0 g |
| Saturated Fat | 0.5 g |
| Cholestrol | 0.0 mg |
| Sodium | 170.0 mg |
| Total Carbs | 33.0 g |
| Dietary Fiber | 1.0 g |
| Sugars | 18.0 g |
| Protein | 2.0 g |
Ingredients List
- 1/2 cup almond milk
- 1/4 cup Hellmann’s® or Best Foods® Vegan Dressing And Spread Vegan
- 1 large lemon, peel grated and juiced
- 2 Tbsp. ground flax seeds or flax meal
- 1 tsp. pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup sugar, divided
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/4 cup dried blueberries
DIRECTIONS
-
Preheat oven to 350°. Grease and flour 8 x 4-inch loaf pan; set aside.
-
Combine almond milk, Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread, 2 tsp. lemon juice, flax seeds and vanilla in medium bowl; set aside.
-
Combine flour, 3/4 cup sugar, baking powder, baking soda, lemon peel and salt in large bowl. Add almond milk mixture and stir to blend. Stir in dried blueberries. Spoon into prepared pan.
-
Bake 45 to 50 minutes until cake is golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Meanwhile, combine remaining 1/4 cup sugar with 3 Tbsp. lemon juice in small microwave safe bowl. Microwave on high 40 seconds. Stir to dissolve sugar.
-
Remove cake from pan and place on rack. Poke warm cake with skewer or small knife and brush all over with lemon syrup. Let cool completely.
