If you’re craving a bright, fresh dessert that’s both plant-based and ridiculously easy to pull together, this Easy Vegan Lemon Blueberry Cake Recipe is exactly what you need. Moist, zesty, and bursting with juicy blueberries, it strikes the perfect balance between sweet and tangy. Whether you’re serving it for a casual afternoon treat or a special occasion, this cake delivers irresistible flavors without any fuss, making it a total crowd-pleaser in the world of vegan baking.
Ingredients You’ll Need
Creating this cake is refreshingly simple, yet each ingredient plays a crucial role in making sure it tastes just right. From the tart lemon zing to the soft crumb infused with sweetness, these staples come together beautifully to give you that perfect slice every time.
- 1 1/2 cups all-purpose flour: The base that gives structure and softness to the cake crumb.
- 1/2 cup coconut sugar: Adds natural sweetness with subtle caramel notes and keeps it vegan-friendly.
- 1 tablespoon baking powder: Helps the cake rise and become delightfully fluffy.
- 1/2 teaspoon baking soda: Works with the lemon juice to create lightness and tender crumb.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/2 cup almond milk: Moistens the batter while keeping it dairy-free and smooth.
- 1/4 cup coconut oil, melted: Adds richness and keeps the cake wonderfully tender.
- 1 tablespoon lemon juice: Infuses that refreshing citrus tang everyone loves.
- 1 teaspoon lemon zest: Delivers an extra punch of lemon aroma and flavor.
- 1 teaspoon vanilla extract: Rounds out the flavors with a warm, sweet note.
- 1/2 cup fresh or frozen blueberries: Little bursts of juiciness and color that make every bite special.
How to Make Easy Vegan Lemon Blueberry Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan to ensure your cake releases easily after baking. Getting this step done first means your batter can go straight into the oven without delay.
Step 2: Combine the Dry Ingredients
In a large bowl, mix together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt. This blend lays the foundation for a cake that’s fluffy and flavorful. Make sure everything is evenly distributed to avoid any uneven rising or sweetness.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. This mixture brings moisture and that vibrant lemon flavor that defines this cake. A smooth, unified wet base helps ensure your cake stays tender and tastes fresh.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently until just combined—overmixing can make the cake dense, so stop when the batter is smooth but still slightly lumpy.
Step 5: Fold in Blueberries
Gently incorporate the blueberries into the batter. Be careful not to crush them because that burst of color and juicy flavor is what makes this cake truly pop both visually and in taste.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The top should be lightly golden and spring back when you touch it.
Step 7: Cool and Serve
Let your cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This cooling time helps the cake set so it slices beautifully without crumbling.
How to Serve Easy Vegan Lemon Blueberry Cake Recipe
Garnishes
To add a little extra wow factor, dust the cake with powdered sugar or sprinkle some extra fresh blueberries right on top. A light lemon glaze or a dollop of coconut whipped cream can also elevate the flavors and presentation.
Side Dishes
This cake pairs wonderfully with a cup of herbal tea or a scoop of dairy-free vanilla ice cream. For a brunch gathering, serve it alongside fresh fruit salad or a refreshing cucumber-lime agua fresca to complement its zesty notes.
Creative Ways to Present
For an adorable treat, slice the cake into mini rounds and serve them alongside small ramekins of lemon curd or blueberry compote. You can also stack layers separated by dairy-free frosting for a more festive occasion that impresses without the extra fuss.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping it in the fridge extends freshness for about 4 days without drying it out.
Freezing
This cake freezes wonderfully. Wrap individual slices or the whole cake tightly with plastic wrap and place them in a freezer-safe container. It keeps well for up to 3 months—just thaw overnight in the fridge before enjoying.
Reheating
If you want to enjoy your cake warm, reheat slices in the oven at 300°F (150°C) for about 10 minutes or microwave for 20 seconds. This brings back that fresh-baked softness and melty texture without drying it out.
FAQs
Can I use frozen blueberries in this Easy Vegan Lemon Blueberry Cake Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just fold them in gently straight from the freezer to keep their shape and avoid blue streaks in your batter.
Is it possible to substitute almond milk with another plant-based milk?
Yes, feel free to use soy, oat, rice, or any other plant-based milk you prefer. The cake’s texture and flavor will stay delicious and moist.
What if I don’t have coconut oil? What’s a good alternative?
You can substitute coconut oil with any neutral-flavored oil like vegetable oil or melted vegan butter. Keep the same quantity for the best texture.
How do I know when the cake is fully baked?
Use the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean or with just a few crumbs, your cake is ready. The cake should also spring back lightly when pressed.
Can I turn this recipe into cupcakes?
Definitely! Just spoon the batter into lined muffin tins, filling about two-thirds full, and bake for 18-22 minutes or until a toothpick comes out clean. Perfect for individual servings on the go.
Final Thoughts
There’s something truly magical about this Easy Vegan Lemon Blueberry Cake Recipe that keeps it a go-to favorite. It’s simple enough to make any day feel special yet impressive enough to serve guests with pride. Give it a try, share it with friends, and enjoy every zesty, fruity bite of this delightful vegan treat!
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: Vegan
- Diet: Vegan
Description
This Easy Vegan Lemon Blueberry Cake is a light, refreshing dessert perfect for any occasion. Made with simple plant-based ingredients like almond milk and coconut oil, it combines zesty lemon flavor with juicy blueberries for a moist and flavorful treat. Ideal for vegans and those looking for a dairy-free cake option, it bakes up beautifully in just 30 minutes.
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
Add-ins
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan to prevent sticking during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, coconut sugar, baking powder, baking soda, and salt. Stir together to evenly distribute all ingredients.
- Prepare Wet Ingredients: In a separate bowl, whisk the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined, making sure not to overmix to keep the cake tender.
- Add Blueberries: Carefully fold in the blueberries, whether fresh or frozen, taking care not to crush them to keep their shape and prevent discoloration.
- Pour Batter: Transfer the batter into the prepared cake pan and spread it out evenly to ensure uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Remove from oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely so it firms up and is ready to slice.
- Serve: Optionally, dust the cake with powdered sugar or garnish with extra fresh blueberries before serving for an elegant finish.
Notes
- You can substitute coconut sugar with any granulated sweetener you prefer, such as cane sugar or maple sugar.
- If using frozen blueberries, do not thaw them before folding into the batter to prevent color bleeding.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a nuttier flavor, try using other plant-based milks like oat or cashew milk.
