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
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
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.
