Vegan Lemon Blueberry Cake

March 24, 2024

Vegan Lemon Blueberry Cake

Recipe source:

2 ½ cups (315g) all-purpose plain flour, (note 1 for gluten free)

1 ¼ cups (250g) granulated sugar

3 teaspoons baking powder

Pinch of salt, optional

¾ cup (190g) dairy-free milk

½ cup (125g) neutral flavored oil

⅓ cup (80g) lemon juice, and zest of those lemons (overall, you'll need about 2 large lemons or 3 medium lemons)

1 teaspoon vanilla extract, optional

1 ¼ cups (190g) blueberries, fresh or frozen



To make the cake:

  • Preheat your oven to 180°C (355°F). Line or grease a 20 cm (8-inch) round cake pan.
  • Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest and vanilla) and mix until just before it's combined.
  • Add half of the blueberries and gently fold them through. Pour the batter into your prepared cake pan. Scatter the remaining blueberries on top and gently press some of them into the cake.
  • Bake the cake for 50 minutes to 1 hour or until you can insert a toothpick in the middle and there's no wet batter on it. This is a moist cake so some crumbs on your toothpick are fine.
  • Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.


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