Easy Vegan Lemon Blueberry Cake Recipe
A moist and flavorful vegan lemon blueberry cake that's easy to make and perfect for any occasion.
Equipment
- 8-inch round cake pan
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups coconut sugar or any granulated sweetener of your choice
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups almond milk or any plant-based milk
- 0.25 cups coconut oil melted
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Add-ins
- 0.5 cups fresh or frozen blueberries
Instructions
Baking Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, coconut sugar, baking powder, baking soda, and salt, ensuring they are evenly distributed.
- Combine wet ingredients: In a separate bowl, whisk together the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients and stir gently but thoroughly until just combined, avoiding overmixing.
- Fold in blueberries: Carefully fold in the fresh or frozen blueberries to the batter, taking care not to crush them to keep their shape intact.
- Prepare the pan: Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula.
- Bake the cake: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely to avoid sogginess.
- Serve (optional): For an extra touch, dust the top with powdered sugar or add additional fresh blueberries just before serving.
Notes
You can substitute coconut sugar with other granulated sweeteners like cane sugar or maple sugar. Frozen blueberries can be used directly without thawing to prevent color bleeding. This cake keeps well at room temperature for 2 days or refrigerated for up to 5 days. Make sure not to overmix the batter to keep the cake light and fluffy. For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 10gVitamin C: 10mgCalcium: 4mgIron: 6mg
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