If you’re craving a delightful treat that’s bright, fresh, and wonderfully simple to whip up, look no further than this Easy Vegan Lemon Blueberry Cake Recipe. It’s a tender, moist cake bursting with zesty lemon and sweet blueberries, perfectly balanced by a subtle hint of vanilla. Whether you’re vegan, dairy-free, or just in the mood for a naturally vibrant dessert, this cake will quickly become your go-to favorite for any occasion.
Ingredients You’ll Need
To create this vibrant cake, you’ll only need a handful of straightforward ingredients that combine to create a symphony of flavor and texture. Each one plays a crucial role, whether it’s lending moisture, lift, citrus brightness, or those juicy blueberry pops.
- All-purpose flour: The base that gives our cake structure and tenderness.
- Coconut sugar: Adds a subtle caramel sweetness without overpowering the lemon’s brightness.
- Baking powder: Helps the cake rise and stay fluffy.
- Baking soda: Works with the acidic lemon juice to ensure a light texture.
- Salt: Enhances all the flavors and balances sweetness.
- Almond milk: Keeps the cake moist while making it vegan-friendly.
- Coconut oil: Adds richness and a soft crumb with a hint of tropical flavor.
- Lemon juice and zest: The heart of the cake, providing zesty freshness and vibrant aroma.
- Vanilla extract: Smooths out the flavor with a sweet, comforting note.
- Fresh or frozen blueberries: Burst of natural sweetness and that perfect pop of color.
How to Make Easy Vegan Lemon Blueberry Cake Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan with a bit of coconut oil or vegan butter to prevent sticking. This step sets you up for a smooth bake and an easy release when the cake is done.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt. Combining these dry ingredients thoroughly ensures even distribution of leavening agents for a perfectly light cake.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk together the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract until fully incorporated. This mixture is where the fresh, tangy flavors come alive and keep the cake wonderfully moist.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Overmixing can make your cake tough, so stop as soon as the batter looks smooth and evenly blended.
Step 5: Fold in the Blueberries
Carefully fold in the fresh or frozen blueberries to the batter. Be gentle here so the berries don’t burst too much, maintaining their lovely shape and juicy pockets throughout the cake.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared cake pan and smooth the surface. Bake for 25 to 30 minutes until the top is golden and a toothpick inserted in the middle comes out clean. This step is your cue for a perfectly baked Easy Vegan Lemon Blueberry Cake Recipe.
Step 7: Cool and Finish
Let the cake cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. This helps avoid any sogginess and readies the cake for serving or decorating.
How to Serve Easy Vegan Lemon Blueberry Cake Recipe
Garnishes
Add a dusting of powdered sugar or a handful of fresh blueberries on top right before serving. These simple touches make the cake look irresistible and add bursts of extra flavor with every bite.
Side Dishes
This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream, making it perfect for a special dessert moment. Fresh fruit salad on the side also brightens up the plate wonderfully.
Creative Ways to Present
For a beautiful presentation, slice the cake and plate it with lemon zest curls and a drizzle of blueberry compote. You could even serve individual slices in small mason jars topped with vegan frosting for a charming party treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container at room temperature for up to 2 days. If you want it to last longer, store it in the fridge where it will stay fresh for about 4 to 5 days without losing moisture.
Freezing
This Easy Vegan Lemon Blueberry Cake Recipe freezes beautifully. Wrap slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating
When ready to enjoy leftovers, warm slices gently in a low oven or microwave for 15-20 seconds. This helps revive the moist texture and enhances those lovely lemon aromas.
FAQs
Can I use other types of plant milk?
Absolutely! Almond milk is recommended for its mild flavor, but soy, oat, or cashew milk all work wonderfully and will keep your cake moist and vegan.
Are frozen blueberries okay to use?
Yes! Just be sure to fold them into the batter while frozen to prevent the batter from turning purple or soggy too soon.
How can I make this cake gluten-free?
Swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum for best results, and you’ll have a gluten-free version just as delicious.
What’s the best way to get fluffy cake texture without eggs?
The combination of baking powder, baking soda, and acidic lemon juice helps make this cake light and airy, perfectly replacing eggs.
Can I add frosting to this cake?
Definitely! A simple vegan lemon glaze or a coconut cream frosting would pair beautifully and add a lovely touch of indulgence.
Final Thoughts
This Easy Vegan Lemon Blueberry Cake Recipe is one of those gems that proves how simple ingredients can create something truly special. It’s fresh, flavorful, and perfect for sharing with friends and family anytime. I can’t wait for you to give it a try and discover your new favorite cake!
Print
Easy Vegan Lemon Blueberry Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Easy Vegan Lemon Blueberry Cake is a moist and flavorful dessert perfect for any occasion. Made with simple plant-based ingredients, it combines zesty lemon and juicy blueberries for a refreshing treat that’s both dairy-free and egg-free. Quick to prepare and baked to golden perfection, this cake is sure to become a favorite among vegans and non-vegans alike.
Ingredients
Dry 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
Wet Ingredients
- 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
Fruit
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan to prevent the cake from sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt until evenly distributed.
- Mix wet ingredients: In a separate bowl, thoroughly whisk the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract to create a smooth liquid mixture.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until the batter is well combined, taking care not to overmix.
- Fold in blueberries: Gently fold the fresh or frozen blueberries into the batter, being careful not to crush them to maintain their shape and bursts of flavor.
- Transfer batter to pan: Pour the batter evenly into the prepared cake pan, spreading it out with a spatula for even baking.
- Bake the cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely to avoid it breaking apart.
- Optional finishing touches: Once fully cooled, dust the cake with powdered sugar or top with additional fresh blueberries for an elegant presentation and extra flavor.
Notes
- You can substitute coconut sugar with any granulated sweetener like cane sugar or organic white sugar.
- If using frozen blueberries, do not thaw them before folding into the batter to prevent color bleeding and mushy texture.
- For an added tangy twist, consider adding a drizzle of lemon glaze on top once cooled.
- This cake is best served within 2 days but can be stored airtight at room temperature for up to 3 days.
- To make the cake gluten free, replace all-purpose flour with a 1-to-1 gluten-free baking flour blend.
