I discovered a brilliant twist on a classic cake, a refreshing lemon blueberry delight that surprises with every bite. Let me introduce you to one of my favorite Healthy Cake Recipes that skips eggs, milk, and butter while preserving vibrant flavors. This vegan treat is a must-try for any dessert lover.

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I’ve been experimenting in the kitchen lately and stumbled upon this awesome Healthy Lemon Blueberry Cake recipe that totally blew my mind. I mixed together 2 cups gluten-free all-purpose flour with 1 cup organic cane sugar, 1 tsp baking soda and even added 1/2 cup unsweetened applesauce.

Then, I poured in 1/3 cup vegetable oil along with the zest of 1 lemon and 1/3 cup fresh lemon juice for that extra tangy kick. When I tossed in 1 cup fresh blueberries, I knew I was onto something special.

This cake is really moist, fluffy, and packs a burst of lemon and blueberry flavor without any eggs, milk, or butter. I love how it fits right into my repertoire of healthy vegan desserts and sweets, without sacrificing taste.

It’s perfect for anyone looking for a guilt-free treat that’s both simple and super flavorful.

Why I Like this Recipe

I really love this recipe for a few reasons. First, even tho it’s totally healthy—with no eggs, milk, or butter—I’m always amazed at how moist and fluffy it comes out. I mean, who would of thought a gluten-free, dairy-free cake could taste this awesome?

Second, I’m all about that burst of flavor every time I take a bite. The mix of zesty lemon with fresh blueberries gives it this bright, refreshing kick that really makes my tastebuds happy.

Lastly, I like that it’s super easy to make. The instructions are pretty straight-forward and it doesn’t require any hard to find ingredients, so I know I can whip it up even on a busy day.

Ingredients

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Gluten-Free All-Purpose Flour: Gives structure and carbohydrates, ideal for gluten sensitivities.
Organic Cane Sugar: Sweetens the cake naturally while providing simple carbohydrates for energy.
Unsweetened Applesauce: Adds moisture, mild natural sweetness, and fiber for a healthier twist.
Fresh Lemon Juice and Zest: Delivers tangy, vitamin C-rich flavor to balance out the sweetness.
Fresh Blueberries: Offer antioxidants, fiber, and bursts of juicy, natural sweetness in every bite.
Vanilla Extract: Enhances overall flavor, tying together all ingredients with a smooth aroma.
Apple Cider Vinegar: Reacts with baking soda to help the cake rise light and fluffy.
Vegetable Oil: Adds moisture and richness without using butter, keeping the cake light.

Ingredient Quantities

2 cups gluten-free all-purpose flour

1 cup organic cane sugar

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsweetened applesauce

1/3 cup vegetable oil

1 tsp apple cider vinegar

1 tsp vanilla extract

Zest of 1 lemon

1/3 cup fresh lemon juice

1 cup fresh blueberries

1/2 cup water

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch cake pan lightly so nothing sticks.

2. In a big bowl, mix together 2 cups gluten-free all-purpose flour, 1 cup organic cane sugar, 1 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.

3. In a separate bowl, combine 1/2 cup unsweetened applesauce, 1/3 cup vegetable oil, 1 tsp apple cider vinegar, 1 tsp vanilla extract, the zest of 1 lemon, 1/3 cup fresh lemon juice, and 1/2 cup water.

4. Pour the wet mixture into the dry ingredients and stir until its just combined. Avoid overmixing cuz that can make the cake heavy.

5. Gently fold in 1 cup of fresh blueberries to the batter.

6. Spoon the batter into your prepared pan while spreading it evenly around.

7. Put the pan in the oven and bake for about 30 to 35 minutes, or until a toothpick poked in the center comes out clean.

8. Remove the cake from the oven and let it cool in the pan for about 10 minutes.

9. After that, transfer the cake to a cooling rack and let it chill completely.

10. Slice up your healthy lemon blueberry cake and enjoy this moist, fluffy treat!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9-inch cake pan (lightly greased with butter or non-stick spray)
3. Two mixing bowls (one big bowl for the dry ingredients and one for the wet ones)
4. Measuring cups and spoons
5. A spatula or wooden spoon for stirring and folding
6. Cooling rack
7. A toothpick for checking if the cake is done

FAQ

Q. Can I substitute the gluten-free flour with another type?

A. You can try using regular flour but the texture and taste might change a bit, so it's best to test a small batch first.

Q. How do I know when the cake is done?

A. Just stick a toothpick in the middle; if it comes out clean then its ready, if not, give it a few more minutes in the oven.

Q. Can I use frozen blueberries instead of fresh?

A. Yes, you can. Just thaw them and pat them dry so they dont release too much liquid into the batter.

Q. Is this recipe vegan?

A. Yup, its completely vegan since it doesnt contain eggs, milk or butter, making it a healthy and ethical treat.

Q. How long can I store the cake?

A. You can keep leftovers in an airtight container in the fridge for up to 3 days, and its still tasty when served at room temperature.

Healthy Lemon Blueberry Cake (NO Eggs, NO Milk, NO Butter!) Recipe Substitutions and Variations

If you don’t have organic cane sugar, you can substitute it with natural brown sugar or even coconut sugar for a similar sweetness.
Instead of unsweetened applesauce, you might use mashed banana or a bit of pureed pumpkin, though it may slightly change the flavor.
If vegetable oil isn’t available, you could try using canola oil or a light olive oil as a replacement.
In place of apple cider vinegar, white vinegar or a bit more lemon juice can be used to get that tangy kick.

Pro Tips

1. Try not to overmix your batter once you add the wet ingredients. Stirring just until everything is combined helps keep the cake light and fluffy, instead of it turning dense and heavy.

2. When you’re folding in your blueberries, be really gentle. You don’t want to smash them too much, because a few whole berries give the cake a better texture and a prettier look once it’s baked.

3. Use room temperature applesauce and water if you can. They mix better with the other ingredients and can help keep your cake extra moist without the need for extra fat.

4. After baking, let the cake rest in the pan for about 10 minutes then move it to a cooling rack. This little waiting time really helps the cake “settle” before you slice it, so you get cleaner slices without crumbling.

Healthy Lemon Blueberry Cake (NO Eggs, NO Milk, NO Butter!) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9-inch cake pan (lightly greased with butter or non-stick spray)
3. Two mixing bowls (one big bowl for the dry ingredients and one for the wet ones)
4. Measuring cups and spoons
5. A spatula or wooden spoon for stirring and folding
6. Cooling rack
7. A toothpick for checking if the cake is done

Ingredients

2 cups gluten-free all-purpose flour
1 cup organic cane sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
1 tsp apple cider vinegar
1 tsp vanilla extract
Zest of 1 lemon
1/3 cup fresh lemon juice
1 cup fresh blueberries
1/2 cup water

Directions

Preheat your oven to 350°F and grease a 9-inch cake pan lightly so nothing sticks.
In a big bowl, mix together 2 cups gluten-free all-purpose flour, 1 cup organic cane sugar, 1 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.
In a separate bowl, combine 1/2 cup unsweetened applesauce, 1/3 cup vegetable oil, 1 tsp apple cider vinegar, 1 tsp vanilla extract, the zest of 1 lemon, 1/3 cup fresh lemon juice, and 1/2 cup water.
Pour the wet mixture into the dry ingredients and stir until its just combined. Avoid overmixing cuz that can make the cake heavy.
Gently fold in 1 cup of fresh blueberries to the batter.
Spoon the batter into your prepared pan while spreading it evenly around.
Put the pan in the oven and bake for about 30 to 35 minutes, or until a toothpick poked in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
After that, transfer the cake to a cooling rack and let it chill completely.
Slice up your healthy lemon blueberry cake and enjoy this moist, fluffy treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.