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vegan blueberry cake slice
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5 from 5 votes

Vegan Blueberry Cake with Lemon

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. It's a springtime favorite!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: blueberry lemon cake, vegan blueberry cake
Servings: 8
Calories: 177kcal


  • 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


  • 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.



  1. Sift flour with baking powder, baking soda, and salt.
  2. 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.
  3. Make sure cake is completely cooled before removing from pan and dusting with powdered sugar.
  4. Store at room temperature for up to 3 days.


Calories: 177kcal | Carbohydrates: 40g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 59mg | Fiber: 4g | Sugar: 17g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 1mg