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
Scale
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.
