Plant Based Lemon Cake with Birch & Waite Greek Lemon Dressing

Prep time:

Plain Flour2 1/2 cups
Sugar1 1/4 cups
Baking Powder3 tsp
Dairy Free Milk E.G. Soy, Almond, Coconut3/4 cup
Olive Oil1/3 cup
Lemon Juice1/3 cup
Zest Of 2-3 Lemons
Fresh Or Frozen Blueberries190 g
Greek Lemon Dressing2 tbsp


  1. Preheat oven to 180°C.
  2. Add all dry ingredients to a bowl and mix until combined. Add all wet ingredients including Birch & Waite Greek Lemon Dressing and mix until just before fully combined.
  3. Add half the blueberries and gently fold through. Pour batter into a 20 cm round cake tin. Scatter the remaining blueberries on top and gently press into the cake.
  4. Bake for 50-60 minutes or until a skewer comes out clean from the middle of the cake. This is a moist cake so some crumbs on skewer are fine.
  5. Allow the cake to cool in the cake tin for 10 minutes, then remove from tin and cool on a wire rack. Dust cake with icing sugar and serve!

Recipe created by Rainbow Nourishments for Birch & Waite.

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