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Vegan Lemon Blueberry Cake

A delightful vegan dessert that combines the vibrant flavors of lemon with the sweetness of blueberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose plain flour spoon and leveled, note 1 for gluten-free options
  • 1 1/4 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt optional
Wet Ingredients
  • 3/4 cup dairy-free milk
  • 1/2 cup neutral flavored oil
  • 1/3 cup lemon juice and zest of those lemons, you’ll need about 2 large lemons or 3 medium lemons, note 2
  • 1 teaspoon vanilla extract optional
Fruits
  • 1 1/4 cups blueberries fresh or frozen
  • to taste Powdered sugar / icing sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the dairy-free milk, neutral oil, lemon juice, and lemon zest. Stir in the vanilla extract if using.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix the batter.
  5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared cake pan. Make sure to spread it evenly.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  2. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
Serving
  1. Once the cake has cooled, dust the top with powdered sugar or icing sugar for a sweet finishing touch.
  2. Slice the cake into generous pieces and serve on individual plates. You can enjoy it plain or pair it with a dollop of whipped coconut cream for extra creaminess.

Notes

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freezes well for up to 3 months. Thaw at room temperature.