Description
This Easy Vegan Lemon Blueberry Cake is a bright and moist cake featuring the fresh flavors of lemon and bursts of juicy blueberries. Made without any animal products, it uses plant-based ingredients like almond milk and coconut oil to create a tender crumb and subtle sweetness. Perfect for a vegan-friendly dessert or an afternoon treat, this cake bakes up golden and inviting in under 40 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 the oven: Set your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan to prepare for baking.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, combine the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Whisk them until fully incorporated.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until the batter is smooth and well combined, being careful not to overmix.
- Fold in blueberries: Gently fold the fresh or frozen blueberries into the batter, taking care not to crush them to preserve their juicy texture within the cake.
- Pour batter into pan: Transfer the batter evenly into the prepared cake pan, smoothing out the top with a spatula for even 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.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
- Serve and garnish: Optionally, dust the cooled cake with powdered sugar or top with additional fresh blueberries before serving for a beautiful presentation.
Notes
- You can substitute coconut sugar with any other granulated sweetener you prefer.
- Frozen blueberries can be used but do not thaw before folding to prevent color running.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- This cake keeps well stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
