Description
This Easy Vegan Lemon Blueberry Cake is a delightful, moist, and zesty treat perfect for any occasion. Made with simple plant-based ingredients like almond milk and coconut oil, it’s a healthful, dairy-free option that bursts with fresh lemon flavor and juicy blueberries. Ready in under an hour, it’s an ideal sweet snack or light dessert that everyone can enjoy.
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: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt to ensure they’re evenly distributed.
- Mix wet ingredients: In a separate bowl, blend the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth and fragrant.
- Combine wet and dry: Pour the wet mixture into the dry ingredients, stirring gently until fully combined without overmixing to keep the cake tender.
- Add blueberries: Carefully fold in the blueberries, making sure not to crush them to preserve their burst of flavor inside the cake.
- Transfer batter: Pour the batter evenly into the prepared cake pan and smooth the top to create an even surface.
- Bake: Place the cake in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps maintain its structure.
- Serve: Optionally, dust the cake with powdered sugar or garnish with extra fresh blueberries to add a decorative touch before serving.
Notes
- You can substitute coconut sugar with regular granulated sugar or coconut nectar depending on sweetness preference.
- If fresh blueberries are not available, frozen ones can be used but do not thaw them before folding to avoid bleeding color.
- For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend suitable for baking.
- Ensure not to overmix the batter to keep the cake fluffy and light.
- Letting the cake cool before slicing will help it set properly for cleaner slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American