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
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
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.
