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Easy Vegan Lemon Blueberry Cake Recipe

Easy Vegan Lemon Blueberry Cake Recipe
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4.5 from 8 reviews

Indulge in the delightful combination of tangy lemon and sweet blueberries with this Easy Vegan Lemon Blueberry Cake. This moist and tender cake is perfect for any occasion, from a casual snack to a light dessert. The optional lemon glaze adds a zesty finish to this dairy-free and egg-free treat.

Ingredients

Units Scale

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest

Wet Ingredients:

  • 1 cup unsweetened almond milk (or other plant-based milk)
  • 1/3 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
  • 1 tablespoon flour (for tossing berries)

Instructions

  1. Preheat Oven: Preheat oven to 350°F (175°C) and grease or line an 8-inch round or square cake pan.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
  3. Combine Wet Ingredients: In a separate bowl, mix almond milk, oil, lemon juice, and vanilla extract. Pour into dry ingredients and stir until just combined.
  4. Add Blueberries: Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  5. Bake: Pour batter into pan and bake for 30–35 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
  6. Optional Glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled cake.

Notes

  • Add extra lemon zest or almond extract for flavor variation.
  • This cake is moist and tender, perfect for snacking or as a light dessert.

Nutrition

Find it online: https://easy-tapas-recipes.com/easy-vegan-lemon-blueberry-cake-recipe-2/