Description
This Easy Vegan Lemon Blueberry Cake is a delightful dairy-free and egg-free dessert bursting with fresh lemon flavor and juicy blueberries. Perfectly moist and tender, this simple recipe is made with pantry staples and a few fresh ingredients, making it an ideal treat for vegan and allergy-friendly baking.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- 1 cup unsweetened almond milk
- 1/3 cup neutral oil (such as canola or vegetable)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and lightly grease an 8-inch round or square cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, neutral oil, fresh lemon juice, lemon zest, and vanilla extract until well incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake light and tender.
- Toss Blueberries with Flour: Toss the blueberries with the tablespoon of flour to help prevent them from sinking to the bottom of the cake during baking.
- Fold Blueberries into Batter: Gently fold the floured blueberries into the batter, distributing them evenly throughout without breaking them.
- Transfer and Smooth Batter: Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Optionally, top with a lemon glaze made from powdered sugar and lemon juice for extra flavor before serving.
Notes
- For extra flavor, top the cake with a simple lemon glaze made from powdered sugar and fresh lemon juice.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to extend freshness.
