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Easy Vegan Blueberry Lemon Cake

This Vegan Blueberry Lemon Cake is all you want If you’re on the lookout for a mouthwatering dessert that’s both indulgent and guilt-free,

Bursting with the vibrance of ripe blueberries and zesty lemon flavor, this cake is not only a treat for your taste buds, it’s also a treat for your health as well.

vegan blueberry cake recipe

I’ll take you through the tantalizing layers of this vegan cake masterpiece, exploring its ingredients, and preparation.

The delightful blend of flavors makes it a must-try for vegans and dessert enthusiasts alike. Best of all it’s dairy-free.

Join me on a quest to discover how this sumptuous dessert can satisfy your cravings while not sacrificing your health.

Why You’ll Love This Easy Vegan Cake Recipe

vegan lemon and blueberry cake
  • It’s an easy to make one bowl vegan blueberry cake with lemon that’s moist and fluffy.
  • You can make this into a gluten free experience with a few tweaks.
  • This is a customizable recipe. You can use any kind of berries that you want
  • .You can use frozen blueberries or fresh blueberries. Whichever is more convenient for you.

Ingredients For The Vegan Lemon Blueberry Cake

Baking a cake has never been this easy. The blueberries just sing in this recipe. It’s a cake that strikes the perfect balance between tangy and sweet.

The addition of lemon juice and zest gives our cake a vibrant and citrusy flavor which I love. It also compliments the berries very well.

So whether it’s afternoon tea or guests are coming over for an occasion this cake is the perfect end to any meal.

vegan lemon blueberry cake recipe
  • 2 ¼ cups/270g all-purpose flour + 1 tbsp/8g to coat blueberries
  • 1 cup/200g organic granulated sugar
  • 1 tbsp/14g baking powder
  • ½ tsp/3g salt
  • ½ cup + 1 tbsp/135ml neutral oil (I use grapeseed oil)
  • 1/3 cup/94ml fresh lemon juice
  • 1 tsp/5ml vanilla extract
  • 1 tbsp/6g lemon zest
  • 1 cup/235ml oat milk
  • 1 ½ cup/225g fresh blueberries, washed and dried

Icing:

  • ¾ cup/100g powdered sugar
  • 1-2 tbsp/15-30ml fresh lemon juice

Steps For Making This Moist And Fluffy Vegan Cake

vegan blueberry cake
  1. To make this recipe start by preheating the oven to 350 degrees F or 175 degrees C. Grease a 10”/25cm cake pan and line the bottom with parchment paper. In a medium bowl, combine the 2¼ cups/270g flour, baking powder, and salt. Stir to combine the dry ingredients. Set aside.
  2. In a separate bowl, toss the washed and dried blueberries with 1 tablespoon or 8 grams of flour. This will prevent the blueberries from sinking into the bottom of the cake. Set aside. In a large mixing bowl, combine the sugar, oat milk, and oil. Whisk until smooth. Add the lemon juice, vanilla, and lemon zest. Stir until the wet ingredients are well combined.
  3. Stir in the flour mixture and mix until no lumps remain and it forms a smooth cake batter. Gently fold the blueberries into the batter then transfer the batter to the prepared cake pan.
  4. Bake the cake in the preheated oven for 45 to 55 minutes or until the lemon cake turns golden brown. Pierce the side of the cake with a skewer to check and if it comes out clean the cake is cooked. Let the cake cool in the pan for at least 30 minutes before transferring to a cooling rack and wait until it reaches room temperature.

How To Make Vegan Cake Icing

blueberry and lemon cake

1. In a measuring cup or any container with a pour spout, combine the powdered sugar with lemon juice. Mix until the icing is at a thick yet pourable consistency.

2. Pour the icing over the cake. Start from the middle and then tilt the cake to evenly spread the icing around the top, and allow it to start dripping down the sides. Leave it to cool and set completely before cutting it into 8 to 10 slices.

Best eaten on the same day but can be stored covered in the fridge for up to 2 days. The icing will get sticky after being stored in the fridge.

Blueberries in Baking

Blueberries are fruits that are characterized by their small, round, and often dark blue or purple appearance.

They grow on a shrub that belongs to the family Vaccinium genus of plants. They are native to North America but are now cultivated in various parts of the world, including North America, Europe, and Asia.

Blueberries are known for their tangy-sweet flavor, making them a popular fruit for consumption in a lot of vegan and non-vegan dishes.

They are often used in pies, muffins, jams, and, of course, as a topping or ingredient in various desserts, including our vegan protein blueberry muffins.

Tips, Variations, And Substitutions

eggless lemon blueberry cake

🥮 Almond flour – You can use this instead of the all-purpose plain flour in the batter. This will give your cake a hint of nuttiness and make it gluten-free.

🥮 Coconut sugar – This can replace granulated sugar as the sweetener. Be careful as it completely changes the flavor profile of the vegan cake. But it will still be as delicious.

🥮 Crushed or sliced almonds – Almonds will add a nutty flavor and a crunchy element to the cake. You can fold it in with the batter or you can use it as a sprinkle on top and around the cake.

🥮 Vegan butter – This can also be used to make the batter for the cake. It will keep the cake moist and fluffy as well.

🥮 Soy milk – This can replace the oat milk in this recipe for the batter. It will still be dairy-free and still keep the consistency needed for our vegan lemon cake.

🥮 Raspberries or strawberries – These can also replace blueberries in this recipe. You can also add them to the top of the cake as a decoration.

🥮 Thinly sliced lemons – You can also use thinly sliced lemon wheels to decorate the cake as well. Either at the top or to the sides.

To make our cake into a lemon loaf just bake it in a loaf pan. This will change its shape entirely but you can make it more compact and easier to carry. You may still add as much or as little of the icing on top.

If you want to turn this vegan cake into a multi-layer cake, slice the cake horizontally in the middle.

Add toppings to it like more berries and vegan whipped cream. Then add the top part of the cake again and add more toppings to decorate it.

Other Recipes

If you want to try another vegan dessert that’s great for a normal day treat when you’re having tea or whenever there is a gathering or grand occasion.

Then these light yet filling vegan blueberry muffins and vegan lemon cupcakes are for you.

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blueberry lemon cake vegan

FREQUENTLY ASKED QUESTIONS

1. WHY DO YOU PUT LEMONS IN A CAKE?

Lemons are known for their fruity, citrusy taste. They add vibrance to the dessert that it is added to, in this case, the cake.

They also balance out the sweetness of the other ingredients used.

2. WHAT MAKES A CAKE VEGAN?

A vegan cake is a cake made without eggs, dairy butter, or dairy milk.

Each of these standard ingredients is easily replaced by plant-based substitutes.

3. IS ALL-PURPOSE FLOUR VEGAN?

Yes, flour is vegan! Since flour is made from wheat and wheat is a plant, vegans can eat flour.

Almost all types of other flours are vegan too because they’re pretty much always made from plants.

vegan lemon and blueberry cake

Easy Vegan Blueberry Lemon Cake Recipe

This easy vegan blueberry lemon cake recipe is a dessert for any occasion. It's a moist and fluffy dessert made with fresh blueberries and lemon.
5 from 8 votes
Print Rate
Prep Time: 20 minutes
Cook Time: 45 minutes
cooling time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 8 slices
Calories: 429kcal
Author: SHU-CHUN

Ingredients

  • cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup neutral oil
  • cup lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup oat milk
  • cup fresh blueberries washed and dried

Icing

  • ¾ cup powdered sugar
  • 1 tbsp fresh lemon juice

Instructions

Steps For Making This Moist And Fluffy Vegan Cake

  • To make this recipe start by preheating the oven to 350 degrees F or 175 degrees C. Grease a 10”/25cm cake pan and line the bottom with parchment paper. In a medium bowl, combine the 2¼ cups/270g flour, baking powder, and salt. Stir to combine the dry ingredients. Set aside.
  • In a separate bowl, toss the washed and dried blueberries with 1 tablespoon or 8 grams of flour. This will prevent the blueberries from sinking into the bottom of the cake. Set aside. In a large mixing bowl, combine the sugar, oat milk, and oil. Whisk until smooth. Add the lemon juice, vanilla, and lemon zest. Stir until the wet ingredients are well combined.
  • Stir in the flour mixture and mix until no lumps remain and it forms a smooth cake batter. Gently fold the blueberries into the batter then transfer the batter to the prepared cake pan.
  • Bake the cake in the preheated oven for 45 to 55 minutes or until the lemon cake turns golden brown. Pierce the side of the cake with a skewer to check and if it comes out clean the cake is cooked. Let the cake cool in the pan for at least 30 minutes before transferring to a cooling rack and wait until it reaches room temperature.

How To Make Vegan Cake Icing

  • In a measuring cup or any container with a pour spout, combine the powdered sugar with lemon juice. Mix until the icing is at a thick yet pourable consistency.
  • Pour the icing over the cake. Start from the middle and then tilt the cake to evenly spread the icing around the top, and allow it to start dripping down the sides. Leave it to cool and set completely before cutting it into 8 to 10 slices.

Nutrition

Calories: 429kcal | Carbohydrates: 71g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 320mg | Potassium: 89mg | Fiber: 2g | Sugar: 42g | Vitamin A: 78IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 2mg

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