Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with this Easy Vegan Lemon Blueberry Cake. This moist and tender cake is perfect for any occasion, from a casual snack to a light dessert. The optional lemon glaze adds a zesty finish to this dairy-free and egg-free treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients:
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/3 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (for tossing berries)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease or line an 8-inch round or square cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Combine Wet Ingredients: In a separate bowl, mix almond milk, oil, lemon juice, and vanilla extract. Pour into dry ingredients and stir until just combined.
- Add Blueberries: Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Pour batter into pan and bake for 30–35 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
- Optional Glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled cake.
Notes
- Add extra lemon zest or almond extract for flavor variation.
- This cake is moist and tender, perfect for snacking or as a light dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 21g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
