Description
A moist and flavorful vegan lemon blueberry cake that’s easy to make and perfect for any occasion. This recipe uses plant-based ingredients like almond milk and coconut oil, combined with fresh blueberries and zesty lemon for a bright, refreshing dessert that’s dairy-free and egg-free.
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 prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, coconut sugar, baking powder, baking soda, and salt, ensuring they are evenly distributed.
- Combine wet ingredients: In a separate bowl, whisk together the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients and stir gently but thoroughly until just combined, avoiding overmixing.
- Fold in blueberries: Carefully fold in the fresh or frozen blueberries to the batter, taking care not to crush them to keep their shape intact.
- Prepare the pan: Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula.
- Bake the cake: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely to avoid sogginess.
- Serve (optional): For an extra touch, dust the top with powdered sugar or add additional fresh blueberries just before serving.
Notes
- You can substitute coconut sugar with other granulated sweeteners like cane sugar or maple sugar.
- Frozen blueberries can be used directly without thawing to prevent color bleeding.
- This cake keeps well at room temperature for 2 days or refrigerated for up to 5 days.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
