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Easy Vegan Lemon Blueberry Cake Recipe

Easy Vegan Lemon Blueberry Cake Recipe
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4.7 from 18 reviews

Indulge in a delightful treat with this Easy Vegan Lemon Blueberry Cake. Bursting with fresh flavors, this dairy-free and egg-free cake is a perfect balance of zesty lemon and sweet blueberries. Topped with a tangy lemon glaze, it’s a lovely dessert for any occasion.

Ingredients

Units Scale

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1 cup unsweetened almond milk (or other plant milk)
  • 1/3 cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Blueberries:

  • 1 1/4 cups fresh or frozen blueberries (tossed with 1 teaspoon flour)

For the glaze (optional):

  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8-inch round or loaf cake pan.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In another bowl, mix almond milk, oil, vinegar, lemon juice, lemon zest, and vanilla. Pour into the dry ingredients and stir until just combined.
  4. Add blueberries: Gently fold in the floured blueberries.
  5. Bake: Pour the batter into the pan, smooth the top, and bake for 40–45 minutes until a toothpick comes out clean.
  6. Cool and glaze: Let the cake cool, then drizzle with a mixture of powdered sugar and lemon juice.

Notes

  • Tossing the blueberries in flour helps prevent sinking.
  • Add extra zest for a stronger lemon flavor.
  • Cake stores well at room temperature for up to 2 days or refrigerated for 4–5 days.

Nutrition

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