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!
With lemons in the fruit bowl, and frozen blueberries in the freezer, a simple blueberry lemon cake to serve after dinner was in order. It has a rich and subtle flavor like this eggless orange cake.
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 bread, 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 me 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 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 and Notes
All-Purpose Flour: You can also use white whole wheat flour to make this recipe whole grain.
Baking Powder, Baking Soda, and Apple Cider Vinegar: In this recipe, the apple cider vinegar combined with the baking powder and baking soda allows for this vegan cake to leaven. Without an egg, apple cider vinegar helps to create a fluffy cake.
Unsweetened Almond Milk: I used unsweetened almond milk in this recipe, however, you may choose to use 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.
Lemon Juice and Zest: Freshly squeezed lemon juice and lemon zest gives this cake a bright flavor.
Coconut Sugar: If you don’t have coconut sugar, use organic white sugar, or cane sugar.
Coconut Oil: Added to the cake to help moisten the cake.
Pure Vanilla Extract: While vanilla isn’t necessary for the structure of the cake, it brings a delicious flavor to your blueberry vegan cake and pairs well with the blueberry flavors.
Blueberries: Fresh or frozen blueberries can be used.
Organic Powdered Sugar: While powdered sugar is optional, it really makes a beautiful presentation for your vegan blueberry cake.
📋 Instructions for Vegan Blueberry Cake
Step 1: Preheat the oven to 350 F. In a medium bowl combine dairy-free milk and apple cider vinegar. Set aside for 10 minutes to allow the mixture to thicken.
Step 2: Sift flour, baking powder, baking soda, and salt.
Step 3: Fold in the vegan buttermilk, lemon juice, lemon zest, sugar, coconut oil, and vanilla extract.
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 the toothpick comes out clean.
Step 7: Allow the cake 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.
❓ FAQS
Sifting the flour allows it to combine more easily with the other ingredients. I sift the flour with baking powder, baking soda, and salt, as this helps to evenly incorporate the ingredients into the flour.
To help your blueberries not get lost in the batter, toss them in a tablespoon of flour before folding them into the batter.
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.
👩🍳 Serving Suggestions
Serve topped with a dusting of powdered sugar, fresh blueberries, lemon zest, and a few fresh mint leaves.
If you’re feeling a little fancy and over the top, you can add some vegan buttercream frosting.
Enjoy a slice of this Vegan Blueberry Cake with a mug of Vanilla Soy Latte, a Mimosa Mocktail, or a Hot or Iced Mocha Latte.
❄️ Storage
Store leftovers covered at room temperature for up to 3 days on the counter. Be careful putting this vegan cake in the fridge, it can dry it out faster.
💭 Expert Tips
- Sift flour with baking powder, baking soda, and salt.
- Allow the apple cider vinegar enough time to curdle the dairy-free milk before adding the other ingredient. It will need at least 10 minutes.
- Make sure the cake is completely cooled before removing it from the pan and dusting it with powdered sugar.
😋 More Vegan Cake Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Recipe
Vegan Blueberry Cake with Lemon
Equipment
Ingredients
- 2 cups all-purpose flour or all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups unsweetened almond milk or other dairy free milk
- 1 teaspoon apple cider vinegar
- 2 teaspoon lemon zest
- ¼ cup lemon juice freshly squeezed
- ½ cup coconut sugar
- ⅓ cup coconut oil melted
- 1 teaspoon pure vanilla extract
- ¾ cup blueberries frozen or fresh
- 2 tablespoon organic 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.
- Add the vegan buttermilk (almond milk and apple cider vinegar), lemon juice, lemon zest, sugar, coconut oil, and vanilla extract into the flour.
- 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 an 8 inch baking pan with parchment paper. Use a bit of coconut oil around the sides so that the cake will easily release from the pan. Bake for at 350 F for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake 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 the other ingredient. It will need at least 10 minutes.
- Make sure the cake is completely cooled before removing it from the pan and dusting it with powdered sugar.
- Store leftovers covered at room temperature for up to 3 days on the counter. Be careful putting this vegan cake in the fridge, it can dry it out faster.
Jamie
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
Alison Corey
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!!
Jamie
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!
Mariah
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?
Alison Corey
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.
Mariah
Thank you!
Kay
What is the blueberry amount? No reference in the ingredient list. What am I missing?
Alison Corey
3/4 cup of fresh or frozen blueberries
Jill
I’ve been baking up a storm these days. Will have to add this recipe to the list!
Jordin
WOW this cake looks so delicious! I need to make it for my family ASAP, I know they are going to love it!
Angela
What a great cake! I loved the tip about using apple cider vinegar as leavening.
Lisa | Garlic & Zest
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.
Dannii
Blueberries and lemon go so well together. I can’t wait to try this.