Description
This Vegan Lemon Blueberry Cake is light, fluffy, and full of citrusy brightness with juicy bursts of blueberries in every bite. It’s made with simple ingredients, no eggs or dairy, and topped with a tangy lemon glaze or vegan cream cheese frosting for a refreshing finish.
Ingredients
Units
Scale
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cane sugar or coconut sugar
- 1/3 cup neutral oil (like avocado or sunflower)
- 3/4 cup unsweetened plant milk (almond, oat, or soy)
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tsp flour)
- Optional Lemon Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Line an 8×8 inch pan or loaf pan with parchment or lightly grease it.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, combine sugar, oil, plant milk, lemon juice, zest, and vanilla. Mix well.
- Combine & Add Blueberries:
- Pour wet mixture into dry and stir until just combined. Gently fold in flour-coated blueberries.
- Bake:
- Pour batter into prepared pan. Bake for 35–40 minutes, or until a toothpick comes out clean. Let cool completely.
- Glaze (Optional):
- Mix powdered sugar and lemon juice to desired consistency. Drizzle over cooled cake and sprinkle with lemon zest.
Notes
- Use frozen blueberries straight from the freezer to avoid color bleeding.
- Add poppy seeds or sub almond extract for flavor variations.
- Store covered at room temp for 2 days, or refrigerate for up to 5 days.
Nutrition
- Calories: 230 kcal
- Sugar: 15g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
