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Milica

Vegan Blueberry Cake Recipe

This Vegan Blueberry Cake is easy to make, full of flavor, and perfect for any occasion.
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Course: Dessert
Ingredients Method

Ingredients
  

For the Cake
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup non-dairy milk such as almond, soy, or oat milk
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/4 cup fresh lemon juice about 2 lemons
  • Zest of 1 lemon
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh or frozen blueberries do not thaw if using frozen
  • 1 tablespoon all-purpose flour for coating blueberries
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Prepare the Baking Pan
  1. Begin by preheating your oven to 350°F (175°C). Next, grease a 9-inch round cake pan or an 8×8-inch square pan with a bit of oil.
  2. Then, line the bottom with parchment paper. This step helps prevent the cake from sticking and makes it easier to remove once baked.
Mix the Dry Ingredients
  1. In a large mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt.
  2. Whisk these ingredients together until they are well combined. The almond flour adds a subtle nutty flavor and helps keep the cake moist.
Combine the Wet Ingredients
  1. In another mixing bowl, whisk together the non-dairy milk, vegetable oil, fresh lemon juice, lemon zest, and vanilla extract.
  2. Make sure the ingredients are thoroughly mixed, as this ensures a consistent flavor throughout the cake.
  3. The lemon juice and zest provide a refreshing citrus flavor that complements the sweetness of the blueberries.
Mix the Batter
  1. Now, pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture gently with a spatula or wooden spoon until just combined.
  2. Be careful not to overmix, as this can result in a dense cake.
  3. A few lumps in the batter are okay; they will disappear as the cake bakes.
Prepare the Blueberries
  1. Before adding the blueberries to the batter, toss them with 1 tablespoon of all-purpose flour.
  2. This step helps prevent the blueberries from sinking to the bottom of the cake. Once coated, gently fold the blueberries into the batter.
  3. If using frozen blueberries, do not thaw them before adding, as this can cause excess moisture in the cake.
Bake the Cake
  1. Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
  2. Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  3. The baking time may vary depending on your oven and the type of pan used, so it’s best to start checking the cake around the 30-minute mark.
Cool the Cake
  1. Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes.
  2. Then, run a knife around the edges to loosen the cake and carefully transfer it to a wire rack to cool completely.
  3. Allowing the cake to cool on a wire rack prevents it from becoming soggy as it cools.
Prepare the Lemon Glaze
  1. While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and well combined.
  2. Adjust the consistency by adding more powdered sugar if it’s too thin or more lemon juice if it’s too thick. The glaze should be pourable but not too runny.
Glaze the Cake
  1. Once the cake has cooled completely, drizzle the lemon glaze over the top.
  2. Use a spoon or a small spatula to spread the glaze evenly across the cake, allowing some to drip down the sides for a rustic look.
  3. The lemon glaze adds an extra layer of flavor and a beautiful finish to the cake.
Serve and Enjoy
  1. Let the glaze set for a few minutes before slicing the cake. Serve this delightful Vegan Blueberry Cake as is, or with a scoop of non-dairy vanilla ice cream or a dollop of coconut whipped cream.
  2. Enjoy it with a cup of tea or coffee for a perfect afternoon treat!