This Vegan Blueberry Cake is simple to make, bursting with flavor, and great for any occasion.
Whether you’re an experienced baker or just beginning, this recipe walks you through each step to create a tender, flavorful cake that’s sure to impress.
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Ingredients
Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup non-dairy milk (almond, soy, or oat milk)
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Equipment Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch round cake pan or 8×8-inch square pan
- Parchment paper
- Wire rack
- Toothpick or cake tester
How To Make Vegan Blueberry Cake
Step 1: Prepare the Baking Pan
Preheat the oven to 350°F (175°C). Grease a 9-inch round or 8×8-inch square pan with a little oil, then line the bottom with parchment paper to prevent sticking and make removal easy.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt until evenly combined. The almond flour adds a mild nutty taste and helps keep the cake moist.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the non-dairy milk, oil, fresh lemon juice, lemon zest, and vanilla until smooth. Thorough mixing ensures the flavor is consistent throughout the batter. The lemon brightens the cake and pairs beautifully with the blueberries.
Step 4: Mix the Batter
Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. Avoid overmixing—several small lumps are fine and will disappear during baking.
Step 5: Prepare the Blueberries
Toss the blueberries with 1 tablespoon of flour to help prevent them from sinking. Gently fold the coated berries into the batter. If using frozen blueberries, add them straight from the freezer without thawing to avoid added moisture.
Step 6: Bake the Cake
Transfer the batter to the prepared pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Start checking at about 30 minutes since oven performance and pan type can affect baking time.
Step 7: Cool the Cake
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy.
Step 8: Prepare the Lemon Glaze
While the cake cools, whisk the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth. Adjust the thickness by adding more powdered sugar if it’s too thin or more lemon juice if it’s too thick. The glaze should be pourable but not runny.
Step 9: Glaze the Cake
When the cake is completely cool, drizzle the lemon glaze over the top. Use a spoon or spatula to spread it evenly and allow some to drip down the sides for a rustic finish. The glaze adds brightness and a glossy finish.
Step 10: Serve and Enjoy
Allow the glaze to set for a few minutes before slicing. Serve the cake plain or with a scoop of non-dairy vanilla ice cream or a dollop of coconut whipped cream. It pairs nicely with tea or coffee for a comforting treat.
Tips for Success
- Use fresh lemons: Freshly squeezed juice and zest give the best bright, vibrant flavor—bottled juice lacks the same intensity.
- Don’t overmix: Stir until ingredients are just combined to keep the cake light and tender.
- Room temperature ingredients: Using room-temperature non-dairy milk and other ingredients helps the batter come together smoothly and bake evenly.
- Check oven temperature: Ovens vary, so an oven thermometer helps ensure accurate baking times.
- Storage: Store leftovers in an airtight container at room temperature up to three days, refrigerate up to a week, or freeze for up to three months—wrap well before freezing.
Variations
- Add nuts: Stir in 1/2 cup chopped walnuts or pecans with the blueberries for extra texture.
- Swap the berries: Replace blueberries with raspberries, blackberries, or chopped strawberries, or use a mix for a colorful variation.
- Make it gluten-free: Use a gluten-free flour blend that contains xanthan gum, or add 1/2 teaspoon xanthan gum to the batter to maintain structure.
Conclusion
This Vegan Blueberry Cake is moist, flavorful, and packed with juicy berries and a hint of lemon. It’s an easy, crowd-pleasing dessert suitable for birthdays, holidays, or any day you want something sweet. Try it and add this dependable recipe to your collection.
Enjoy baking and happy eating!