Vegan Lemon Blueberry Cake That Delights Every Bite

This Vegan Lemon Blueberry Cake combines zesty lemon and sweet blueberries for a delightful dessert that pleases every palate.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Desserts

Cuisine: American, Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose plain flour Substitute with almond flour for gluten-free option
1 cup granulated sugar Coconut sugar works but alters flavor
2 tea baking powder Ensure freshness for best results
1/2 tea salt Optional; omit if preferred
1 cup dairy-free milk Almond or soy milk are great alternatives
1/3 cup neutral-flavored oil e.g., sunflower, avocado, or olive
1/4 cup lemon juice and zest Use freshly squeezed for best flavor
1 cup blueberries Fresh or frozen, do not thaw

Equipment

8-inch round cake pan
Mixing bowls
Whisk
spatula

Method

Baking Steps

Preheat your oven to 180°C (355°F) and prepare your cake pan.
In a large mixing bowl, combine the flour, sugar, baking powder, and optional salt.
Pour in the dairy-free milk, neutral oil, fresh lemon juice, and lemon zest. Stir gently until just combined.
Fold in half of the blueberries, then transfer the batter into your prepared cake pan.
Scatter the remaining blueberries on top, pressing some gently into the batter.
Place the cake in the oven and bake for 50 to 60 minutes until done.
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar just before serving for an elegant touch.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 130mgPotassium: 150mgFiber: 1gSugar: 10gVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Allow the cake to cool properly before slicing to maintain its structure.

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