Vegan Blueberry Cake Recipe (Easy, Lemon Flavored)

Are you looking for an easy vegan blueberry cake recipe that is perfect for summer months? Look no further than this fluffy and delicious vegan blueberry lemon cake! This recipe is made using simple ingredients, and it's so easy to make that you'll want to bake it again and again.

What you'll need to make this vegan blueberry cake recipe

Dry Ingredients

• all purpose flour: see notes below on flour options.
• white cane sugar: I like using white sugar because this keeps the color of the cake light. However, you can also use coconut sugar or brown sugar if you prefer. Just make sure to use granulated sugar and not a liquid sweetener like maple syrup or honey.
• baking powder
• baking soda/ bicarbonate of soda
• sea salt

Wet Ingredients

• dairy-free milk: I like soy milk or unsweetened almond milk.
• vegan yogurt: you can also sub this for vegan sour cream.
• olive oil: I love using olive oil in this recipe as it gives the loaf an incredibly moist texture. It also gives this lemon-flavored loaf a beautiful light golden color without being able to taste it. However, you can also use a neutral kind of oil like canola oil or vegetable oil.
• vanilla extract
• lemon juice: use fresh lemon juice instead of lemon extract. They taste different and are used in different quantities so you cannot directly substitute the lemon juice required in this recipe with lemon extract.
• lemon zest

To fold in

• fresh blueberries: see notes below on using fresh vs frozen blueberries.
• 1-2 tablespoons of flour to toss the blueberries in: tossing the blueberries in flour helps them to not sink to the bottom of the cake while it is baking.

Using fresh vs frozen blueberries

You can use either fresh or frozen blueberries when making this recipe and the end product will taste the same. However, solely for aesthetic purposes, I recommend using fresh blueberries. The reason is that sometimes the color in frozen blueberries will bleed into the cake batter and dye it blue/ purple. I actually tried this and the result was a blue cake.

There's nothing wrong with a blue cake and it actually looked kind of interesting and the taste was unaffected- it still tasted delicious! However, I think aesthetically the cake/ loaf looks much better when the cake is light and yellow and the jammy blueberries stand out in contrast. I also prefer the taste of fresh juicy blueberries as opposed to frozen ones, as I think they taste better in baked goods, but that is a personal preference.

One thing to note is that frozen blueberries are usually cheaper than frozen, so that might be an incentive to use frozen if you wish.

Which flour to use in this vegan blueberry cake recipe

The best flour to use in this cake is all purpose flour. It makes the cake light in color and super fluffy. If you don't want to use plain flour, you can also use white whole wheat flour. It won't darken the color of the cake too much and it still gives the cake a fluffy texture.

I haven't tested this, but this recipe will probably work with a measure-for-measure gluten-free baking flour like the ones from King Arthur Baking or Bob's Red Mill.

For another gluten free option, you can try and substitute the flour for oat flour. Again, I have not tried this, but it usually is a good switch. However, you will get a less fluffy cake than when made with all purpose flour because of the lack of gluten.

Lemon Glaze Frosting Ingredients

• vegan cream cheese
• powdered sugar/ icing sugar
• vanilla
• lemon zest

Equipment needed

• large mixing bowl: for mixing the cake ingredients.
• small bowl: for mixing the frosting ingredients.
• a whisk
• a baking pan: see notes below on the type of pan to use.
• stand mixer (optional): you can choose to use a stand mixer to mix the ingredients, but this is totally optional and I didn't think it was necessary. I just mixed the ingredients with a whisk in a bowl.

What kind of a pan to use

There are a few different options for pans that you can use in this recipe. I used a loaf pan and made this into a loaf cake. I think this is the easiest method as it's the quickest to make and you can just layer the frosting on top.

You can also use two round cake pans and split up the batter evenly between the two. I recommend using springform pans if you do this so that you can more easily remove the cakes from the pan without them falling apart. Then you can stack them on top of each other and add the frosting in the middle to create a layered cake.

Lastly, you can use bundt pan and make this into a bundt cake. Either way that you choose, you'll end up with a delicious vegan blueberry cake!

How to make the easiest ever vegan blueberry cake

To start, preheat your oven to 350°F (180°C) and prepare your baking tin. Grease the pan with coconut oil and line it with parchment paper. This will help the cake come out easily and prevent sticking.

In a large bowl, combine all of the wet ingredients and mix them well. 

Then add the dry ingredients to the wet ingredients and whisk them together until you get a smooth batter.

Wash and dry your blueberries. Then toss them in a bowl with a few tablespoons of flour until they are lightly coated in the flour. This will help prevent them from sinking to the bottom of the cake when the cake is baking.

Once the blueberries are tossed in the flour, fold them into the batter.

Pour the batter into the prepared pan and level out the top. Bake the loaf for 60-65 minutes at 350°F. I baked my loaf for exactly 60 minutes, but your oven or pan might differ. 

While the loaf is baking, prepare the frosting. In a small or medium bowl, whisk up the cream cheese, powdered sugar, vanilla, and lemon zest. Refrigerate the frosting. 

When the loaf is done baking, remove it from the oven and let it cool in the pan for 10 minutes at room temperature before transferring it to a wire rack to cool completely.

Make sure the loaf has completely cooled off, then add the cream cheese frosting on top. Note: If the cake/ loaf is still warm, the frosting might melt off. 

Slice the loaf and enjoy! Transfer the leftovers to an airtight container or wrap them in plastic wrap and store them in the fridge. 

And there you have it, an easy vegan blueberry lemon cake recipe that the whole family will love. This recipe is perfect for any occasion, whether you're looking for a simple coffee cake or an impressive layer cake. Happy baking!

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If you liked this vegan lemon blueberry cake recipe , you may also like these vegan desserts

• vegan lemon cake
• vegan blueberry muffins
• blueberry cheesecake
• blueberry crumble bars

Vegan Blueberry Cake Recipe

Gaby Dimova

This vegan blueberry cake recipe is light, fluffy, and delicious. It's full of juicy blueberries and topped with a creamy lemon glaze.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 362 kcal

Equipment

• large mixing bowl
• small bowl
• whisk
• loaf pan or round cake pan

Ingredients

  

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Dry Ingredients

• 2 cups all purpose flour 240 grams
• 1 cup granulated white sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup almond milk
• ½ cup vegan yogurt
• ½ cup olive oil
• 2 teaspoons vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

To fold in

• 1 ½ cups fresh blueberries
• 1-2 tablespoons flour

Frosting Ingredients

• ⅔ cup vegan cream cheese
• ½ cup powdered sugar 50 grams
• 1 teaspoon vanilla
• 2 teaspoon zest

Instructions

 

• To start, preheat your oven to 350°F (180°C) and prepare your baking tin. Grease the pan with coconut oil and line it with parchment paper. This will help the cake come out easily and prevent sticking.
• In a large bowl, combine all of the wet ingredients and mix them well.
• Then add the dry ingredients to the wet ingredients and whisk them together until you get a smooth batter.
• Wash and dry your blueberries. Then toss them in a bowl with a few tablespoons of flour until they are lightly coated in the flour. This will help prevent them from sinking to the bottom of the cake when the cake is baking.
• Once the blueberries are tossed in the flour, fold them into the batter.
• Pour the batter into the prepared pan and level out the top. Bake the loaf for 60-65 minutes at 350°F. I baked my loaf for exactly 60 minutes, but your oven or pan might differ.
• While the loaf is baking, prepare the frosting. In a small or medium bowl, whisk up the cream cheese, powdered sugar, vanilla, and lemon zest. Refrigerate the frosting.
• When the loaf is done baking, remove it from the oven and let it cool in the pan for 10 minutes at room temperature before transferring it to a wire rack to cool completely.
• Make sure the loaf has completely cooled off, then add the cream cheese frosting on top. Note: If the cake/ loaf is still warm, the frosting might melt off.
• Slice the loaf and enjoy! Transfer the leftovers to an airtight container or wrap them in plastic wrap and store them in the fridge.

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Nutrition

Calories: 362kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 350mgPotassium: 54mgFiber: 2gSugar: 29gVitamin A: 13IUVitamin C: 6mgCalcium: 109mgIron: 2mg

Keyword vegan blueberry cake recipe

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