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This Vegan Blueberry Cake with lemon zest is tangy, sweet and fresh. It’s a quick cake that takes only 10 minutes of prep, and 30 minutes to bake. It’s simply finished with a dusting of powdered sugar. A cake that will become a springtime favorite!
Spring is finally upon us! The sun was shining bright and the temperature got into the 50s. When you live in the mid-west this kind of a day is one you revel in. The bright sun and clear skies put me in the mood for a bright sunny cake.
With lemons in the fruit bowl, and frozen blueberries in the freezer, a simple blueberry lemon cake to serve after dinner was in order.
As I was creating this cake I realized it is the very first cake I have published here! I’ve made cupcakes, brownies, cookies, muffins, and quick breads, but never a recipe that I can actually call a cake.
I like to keep my plant-based dessert recipes simple and easy, and this cake is exactly that. There’s no need for extra buttercream frosting, or double layers. It’s a one cake pan recipe dusted with powdered sugar. It reminds of a dressed up blueberry muffin!
While I was baking the rest of the family was enjoying the outdoors. As they came inside, my husband exclaimed, “What is that delicious smell?”
When I told them I was baking a lemon blueberry cake for dessert, they about flipped. They couldn’t wait for it to cool.
The kids polished off their dinner (they know they need to eat their veggies before dessert), and they didn’t leave a crumb of cake left on their plates.
It was such a hit I think I’ll make it again for Easter in a couple of weeks!
Why You’ll Love this Vegan Blueberry Cake…
- Simple wholesome ingredients
- Oil free
- Egg free
- Dairy free
- Vegan and Plant-Based
- 10 minute prep time
- 30 minute bake time
- Light, fluffy, and moist
- Fresh and bright flavors
- No complicated cake techniques
Ingredients You’ll Need
- 2 cups white whole wheat flour or all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dairy free milk
- 1 tsp apple cider vinegar
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 1/2 cup turbinado sugar
- 1/3 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 3/4 cup blueberries (fresh or frozen)
- 2 tbsp powdered sugar (optional)
Flour
I used white whole wheat flour to keep this recipe in line with plant based guidelines. You can also use all purpose flour if you do not have white whole wheat flour.
I have not made this recipe with gluten-free flour, however if you choose to make this gluten-free I suggest using Bob’s Red Mill 1:1 baking flour.
Whichever flour you use be sure to sift it. Why do you sift flour for cake? Sifting the flour allows it to combine more easily with the other ingredients. I sift the flour with the baking powder, baking soda, and salt, as this helps to evenly incorporate the ingredients into the flour.
Dairy Free Milk
I used unsweetened almond milk in this recipe, however, you may choose to use a dairy free milk of your choice. I suggest using one that is not vanilla flavored or sweetened so as not to interfere with the other flavorings in the cake.
How does a vegan cake leaven?
In this recipe the apple cider vinegar combined with the baking powder and baking soda allows for this vegan cake to leaven. When baking a regular cake egg, baking powder, and baking soda is used to rise the cake. Without egg, apple cider vinegar is used to help this cake rise.
Applesauce vs. Oil
I used applesauce in this recipe as a replacement for oil or butter. This keeps this recipe plant based, and retains the moisture needed to create a fluffy cake. Be sure to use unsweetened applesauce to keep the sugar to a minimum. If you don’t have unsweetened applesauce you can use 1/3 cup of coconut oil melted.
Fresh or frozen blueberries?
I used frozen blueberries in this cake because I have an abundance of frozen blueberries from when my kids and I went blueberry picking last summer. It was time to use those blueberries up!
However, fresh blueberries are just as perfect and delicious in this recipe!
Tools You’ll Need
This is a very simple cake, requiring simple tools most every baker has on hand. I alway line my cake pans with parchment paper by placing the pan on a sheet, and using a pencil to outline the bottom so I get the perfect fit.
How to Make Vegan Blueberry Cake – Step by Step
Step 1: Preheat oven to 350 F. In a medium bowl combine dairy free milk, and apple cider vinegar. Set aside for 10 minutes to allow mixture to thicken.
Step 2: Sift flour, baking powder, baking soda, and salt.
Step 3: Whisk in lemon juice, lemon zest, sugar, applesauce, and vanilla extract into the milk mixture after 10 minutes time.
Step 4: Slowly fold wet ingredients into the flour mixture, careful not to over mix. It’s okay if the batter is a little lumpy.
Step 5: Carefully fold in the blueberries.
Step 6: Line 8 inch baking pan with parchment paper. I put a bit of coconut oil around the sides so the cake would easily release from the pan. Bake at 350 F for 30-35 minutes or until toothpick comes out clean.
Step 7: Allow to cool completely in the pan on a wire rack. When ready to remove from the pan, gently run a knife along the sides. Place a plate on the top of the pan, and flip, remove parchment paper from the bottom.
Step 8: Dust the top with powdered sugar (optional) using a metal colander. Top with lemon zest, fresh blueberries, and a sprig of fresh mint.
Top Tips for Baking the Perfect Cake
- Sift flour with baking powder, baking soda, and salt.
- Allow the apple cider vinegar enough time to curdle the dairy free milk before adding in the other ingredient. It will need at least 10 minutes.
- Make sure cake is completely cooled before removing from pan and dusting with powdered sugar.
How to Serve and Keep
Serve topped with a dusting of powdered sugar, fresh blueberries, lemon zest, and a few fresh mint leaves.
Store leftovers covered at room temperature for up to 3 days.
Check out these other healthy plant based vegan desserts!
- Vegan Strawberry Cake
- Chocolate Vegan Cupcakes
- Healthy Vegan Brownies
- Vegan Chocolate Mousse
- Dairy Free Chocolate Chip Cookies
If you’ve tried this Vegan Blueberry Cake, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Blueberry Cake with Lemon
Ingredients
- 2 cups white whole wheat flour or all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cups unsweetened almond milk or other dairy free milk
- 1 tsp apple cider vinegar
- 2 tsp lemon zest
- 1/4 cup lemon juice freshly squeezed
- 1/2 cup turbinado sugar
- 1/3 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 3/4 cup blueberries frozen or fresh
- 2 tbsp powdered sugar optional
Instructions
- Preheat oven to 350 F. In a medium bowl combine dairy free milk, and apple cider vinegar. Set aside for 10 minutes to allow mixture to thicken.
- Sift flour, baking powder, baking soda, and salt.
- Whisk in lemon juice, lemon zest, sugar, applesauce, and vanilla extract into the milk mixture after 10 minutes time.
- Slowly fold wet ingredients into the flour mixture, careful not to over mix. It's okay if the batter is a little lumpy. Carefully fold in the blueberries.
- Line 8 inch baking pan with parchment paper. Use a bit of coconut oil (optional) around the sides so the cake will easily release from the pan. Bake for at 350 F for 30-35 minutes or until toothpick comes out clean.
- Allow to cool completely in the pan on a wire rack. When ready to remove from the pan, gently run a knife along the sides. Place a plate on the top of the pan, and flip, remove parchment paper from the bottom.
- Dust the top with powdered sugar (optional) using a metal colander. Top with lemon zest, and fresh blueberries.
Video
Notes
- Sift flour with baking powder, baking soda, and salt.
- Allow the apple cider vinegar enough time to curdle the dairy free milk before adding in the other ingredient. It will need at least 10 minutes.
- Make sure cake is completely cooled before removing from pan and dusting with powdered sugar.
- Store at room temperature for up to 3 days.
Blueberries and lemon go so well together. I can’t wait to try this.
This sounds like a delicious spring dessert and I have fresh blueberries and lemon in the house! Definitely want to make this for a family style dessert this weekend.
What a great cake! I loved the tip about using apple cider vinegar as leavening.
WOW this cake looks so delicious! I need to make it for my family ASAP, I know they are going to love it!
I’ve been baking up a storm these days. Will have to add this recipe to the list!
What is the blueberry amount? No reference in the ingredient list. What am I missing?
3/4 cup of fresh or frozen blueberries
Hi Alison! What would you recommend for a sweetener if you don’t have turbinado sugar? I am thinking about using raspberries also, instead of blueberries. Would you recommend any changes to the recipe if I do?
Hi Mariah! I would use coconut sugar, white sugar, or natural sugar (the brown crystal kind). If adding raspberries too I would change the ratio to 1/2 cup raspberries and 1/2 cup of blueberries.
Thank you!
Many thanks for the recipe, Alison; it turned out delicious!
I’m new to baking and followed the recipe as closely as possible—well, I tried! I ran into a few issues with texture and the like despite the great taste, though. First, the cake turned out much thicker than in the pictures and made a biggish dome at the center (I used the same size baking tray). Second, it ended up rather dense. And the third problem I had was the blueberries sinking to the bottom. I’d appreciate if you’d have any suggestions.
Finally, what is the protein percentage of the flour that you used for the recipe? I live in Luxembourg and the flour types are a bit different here ( I used what is called a Type 550 by Alnatura).
Many thanks again for the recipe!!
Jamie
Hi Jamie,
I’m glad to hear the cake tasted delicious! I’m sorry the texture didn’t turn out quite right. I use a white whole wheat flour which is 12% protein. I’m not sure how that compares to the type you uses as I’m not familiar with the type of flour you mentioned. I looked it up and it appears the type you used is a whole wheat flour rather than a white whole wheat flour which is denser. I would suggest using a flour with a lower protein or a mix between half white whole wheat flour and half all purpose flour. This should result in a lighter more fluffy cake texture. Do you have those types of flours in Luxembourg?
One trick for keeping the blueberries from falling to the bottom is to toss them in a tablespoon of flour before folding them into the batter. Hope this helps!!
Many thanks for the reply!
I moved to Luxembourg relatively recently (while knowing nothing whatsoever about flour anywhere in the world!), the types here are all new to me as well 🙂 The flour I used is 10.60% protein, it seems. They also have a 12.10% type (Type 1050). I’ll try the recipe with that one next time! I’ll try the trick with the blueberries then as well!
Many thanks again for the recipe and the reply, and stay safe!