If you’re on the hunt for a delightful, fresh, and utterly charming treat, look no further than this Easy Vegan Lemon Blueberry Cake Recipe. It’s the perfect balance of zesty lemon brightness and juicy blueberry bursts, all wrapped up in a moist, tender crumb. Whether you’re a seasoned vegan or simply wanting a vibrant dessert that feels light yet indulgent, this cake is guaranteed to become a beloved favorite. The simplicity of the ingredients, combined with the beautiful lemon and blueberry harmony, makes it a joy to bake and an absolute pleasure to share.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to achieve the perfect texture and flavor. Each one plays a special role, from the fluffy lift of baking powder to the natural sweetness of coconut sugar, while the lemon and blueberries bring that unmistakable fresh burst of flavor and lovely color contrast.
- 1 1/2 cups all-purpose flour: The base that creates the light and soft structure of the cake.
- 1/2 cup coconut sugar: Adds a subtle caramel-like sweetness and keeps the cake vegan-friendly.
- 1 tablespoon baking powder: Provides the essential rise for a fluffy texture.
- 1/2 teaspoon baking soda: Works alongside the baking powder to give lift and prevent density.
- 1/4 teaspoon salt: Enhances all the flavors, making the sweetness and lemon pop just right.
- 1/2 cup almond milk: Moistens the batter and contributes to that tender crumb while keeping it dairy-free.
- 1/4 cup coconut oil, melted: Adds richness and keeps the cake delightfully moist without dairy.
- 1 tablespoon lemon juice: Delivers bright citrus zing that’s absolutely essential to the cake’s character.
- 1 teaspoon lemon zest: Packs in an aromatic punch of lemon flavor.
- 1 teaspoon vanilla extract: Deepens the flavor profile with sweet warmth and balance.
- 1/2 cup fresh or frozen blueberries: Bursts of juicy sweetness and gorgeous pops of color throughout.
How to Make Easy Vegan Lemon Blueberry Cake Recipe
Step 1: Get Ready
Start by preheating your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan. This step ensures your cake won’t stick and will bake evenly. Preparing your baking space ahead is key to smooth sailing.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt. This ensures that the raising agents and sugar are evenly distributed, which helps your cake rise perfectly and taste just right.
Step 3: Mix Wet Ingredients
In a separate bowl, blend the almond milk, melted coconut oil, fresh lemon juice, lemon zest, and vanilla extract until smooth. Combining these separately ensures the lemon flavors shine through evenly in each bite.
Step 4: Bring It Together
Pour the wet ingredients into the dry and stir gently until just combined. Be careful not to overmix — this keeps the cake tender instead of tough.
Step 5: Fold in Blueberries
Gently fold in the blueberries, whether fresh or frozen. Take your time to avoid breaking them up, which could color the batter too much and create mushy spots, but still ensures that fruity bursts show up here and there.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth out the top evenly. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Your kitchen will fill with an irresistible lemony aroma as the cake bakes!
Step 7: Cool and Finish
Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. This final step helps it firm up so it slices beautifully without crumbling.
How to Serve Easy Vegan Lemon Blueberry Cake Recipe
Garnishes
To elevate your cake, sprinkle powdered sugar lightly on top or add extra fresh blueberries for a burst of color and added freshness. A few thin lemon slices or a drizzle of a simple lemon glaze can also add a lovely touch of elegance.
Side Dishes
This cake pairs wonderfully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. Fresh berries on the side enhance the fruity theme and make for a refreshing counterpoint to the cake’s tender crumb.
Creative Ways to Present
Serve slices with edible flowers for a stunning spring or summer dessert table. You can even cut the cake into mini squares and serve as a sweet treat alongside afternoon tea or coffee for a delightful gathering with friends.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten cake stored in an airtight container at room temperature for up to two days, or refrigerate it for up to five days. This helps maintain moisture and flavor, ensuring every bite is just as delicious as the first.
Freezing
This Easy Vegan Lemon Blueberry Cake Recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then foil, and store in the freezer for up to three months. Thaw overnight in the fridge before serving for the best texture.
Reheating
If you prefer a slightly warm slice, simply microwave individual pieces for 15 to 20 seconds or warm them gently in the oven at 300°F (150°C) for about 10 minutes. This revives the cake’s tender, fresh-baked feel without drying it out.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work great in this recipe. Just fold them in gently without thawing to prevent the batter from turning blue and keep those delightful bursts of flavor intact.
Is coconut oil necessary, or can I use another oil?
You can absolutely substitute coconut oil with any neutral oil like vegetable oil, canola oil, or melted vegan butter. Coconut oil adds a subtle richness, but other oils work just as well to keep the cake moist.
How do I know when the cake is done?
The best test is the toothpick method: insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, the cake is perfect. If it’s wet or batter-coated, it needs more time baking.
Can I make this cake gluten-free?
Yes, with a 1-to-1 gluten-free flour blend, you can adapt this recipe. Just make sure your blend contains xanthan gum or a similar stabilizer to help the cake hold together and rise well.
What’s the best way to zest a lemon?
Use a microplane grater or a fine zester to scrape just the yellow outer layer of the lemon skin. Avoid the white pith underneath, which can add bitterness. Fresh zest really brightens up the cake’s flavor!
Final Thoughts
There’s something truly special about baking this Easy Vegan Lemon Blueberry Cake Recipe and sharing its fresh, vibrant flavors with those you love. Its simplicity, combined with the bright lemon and juicy blueberry notes, makes it a perfect go-to dessert for any occasion. Give it a try—you might just find your new favorite cake to bake again and again!
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: American
- Diet: Vegan
Description
This Easy Vegan Lemon Blueberry Cake is a delightful dairy-free and egg-free treat that’s perfect for any occasion. Bursting with fresh lemon zest and juicy blueberries, this light and fluffy cake uses simple plant-based ingredients and comes together quickly, making it a perfect dessert for those following a vegan lifestyle or anyone looking for a refreshing, fruity cake.
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
Additional
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round cake pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, coconut sugar, baking powder, baking soda, and salt. Whisk these together until evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract to create a smooth mixture.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, taking care not to overmix to keep the cake light and fluffy.
- Fold in Blueberries: Carefully fold in the blueberries, whether fresh or frozen, ensuring you don’t crush them to preserve their shape and juiciness.
- Prepare for Baking: Pour the batter into the prepared 8-inch cake pan and spread it out evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cooling: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Optional Toppings: Before serving, optionally dust with powdered sugar or garnish with additional fresh blueberries for an extra burst of flavor and presentation.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw to prevent the batter from turning purple.
- You can substitute almond milk with any other plant-based milk such as soy, oat, or rice milk.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Make sure not to overmix the batter to ensure the cake remains tender and fluffy.
- The lemon zest and juice can be adjusted based on your taste preference for more or less tartness.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
