This Easy Vegan Lemon Blueberry Cake is a light and moist treat that combines the refreshing tang of lemon with the burst of juicy blueberries. Whether you’re hosting a gathering or simply craving a delicious dessert, this cake is perfect for any occasion. It’s simple to make, vegan-friendly, and absolutely irresistible!
Why You’ll Love This Recipe
I love this recipe because it’s not only easy to make, but it’s also packed with fresh flavors that make each bite delightful. The tangy lemon zest and juice pair perfectly with the sweetness of the blueberries, creating a balanced flavor profile. The cake is light, fluffy, and so moist thanks to the combination of almond milk and coconut oil. Plus, this recipe is entirely vegan, so it’s suitable for many dietary preferences, making it a versatile option for any gathering.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup coconut sugar (or any granulated sweetener of your choice)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond milk (or any plant-based milk)
1/4 cup coconut oil, melted
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
In a large bowl, combine the flour, coconut sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Gently fold in the blueberries, being careful not to crush them.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust with powdered sugar or top with additional fresh blueberries before serving.
Servings and Timing
Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Variations
Gluten-Free: To make this cake gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Sugar-Free: Use a sugar substitute like stevia or monk fruit sweetener in place of coconut sugar if you prefer a sugar-free version.
Fruit Options: You can swap the blueberries for other fruits like raspberries, blackberries, or strawberries depending on what you have on hand.
Icing: For an extra indulgent touch, you can make a simple lemon glaze with powdered sugar and lemon juice to drizzle over the cake.
Storage/Reheating
Storage: I recommend storing the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, place it in the fridge where it will last for about a week.
Reheating: To reheat, simply microwave individual slices for 15-20 seconds, or warm it up in the oven at 350°F for about 5-10 minutes, until heated through.
Related Recipes:
FAQs
Can I use a different type of plant-based milk for this cake?
Absolutely! I use almond milk in this recipe, but you can easily swap it for oat milk, soy milk, or any other plant-based milk that you prefer.
Can I make this cake ahead of time?
Yes, this cake holds up well and can be made a day ahead of time. Just store it in an airtight container to keep it fresh.
Can I use frozen blueberries?
Yes, frozen blueberries work just as well as fresh in this recipe. Just make sure to fold them in gently to prevent the color from bleeding into the batter.
How can I make the cake sweeter?
If you like a sweeter cake, feel free to increase the amount of coconut sugar or add a bit of maple syrup or agave nectar to the batter.
Can I use coconut flour instead of all-purpose flour?
Coconut flour behaves differently from all-purpose flour, so I don’t recommend using it as a 1:1 substitute. If you’d like to use coconut flour, you’ll need to adjust the recipe and use less flour (about 1/2 cup) and increase the liquid content.
Conclusion
This Easy Vegan Lemon Blueberry Cake is a delicious and refreshing dessert that’s perfect for any occasion. It’s simple to make, full of flavor, and customizable to suit your preferences. Whether you’re vegan or simply looking for a lighter cake option, this one is sure to impress. Give it a try, and I’m sure you’ll love it as much as I do.
📖 Recipe:
Print
Easy Vegan Lemon Blueberry Cake
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegan
Description
This Easy Vegan Lemon Blueberry Cake is a light and moist treat that combines the refreshing tang of lemon with the burst of juicy blueberries. It’s perfect for any occasion and is simple to make, vegan-friendly, and irresistibly delicious.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup coconut sugar (or any granulated sweetener of your choice)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond milk (or any plant-based milk)
1/4 cup coconut oil, melted
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
- In a large bowl, combine the flour, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with additional fresh blueberries before serving.
Notes
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
For a sugar-free version, use a sugar substitute like stevia or monk fruit sweetener instead of coconut sugar.
Feel free to swap the blueberries for other fruits like raspberries, blackberries, or strawberries.
If you want extra indulgence, drizzle a lemon glaze made with powdered sugar and lemon juice over the cake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
