Description
Indulge in the delightful blend of tangy lemon and sweet blueberries with this Easy Vegan Lemon Blueberry Cake. Perfect for any occasion, this moist and flavorful cake is a must-try for vegans and non-vegans alike.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk
- 1/3 cup neutral oil (like canola or vegetable)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
- powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, combine the almond milk, oil, lemon juice, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined—do not overmix.
- Add Blueberries: Gently fold in the floured blueberries.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool completely in the pan before slicing. Dust with powdered sugar if desired.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- You can also top this cake with a simple lemon glaze for extra flavor.
- Store covered at room temperature for up to 2 days or refrigerated for up to 5.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 16g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
