I have found the perfect Vegan Lemon Blueberry Cake that delights with bright lemon juice and fresh blueberries. Using ingredients like all-purpose flour, granulated sugar, and unsweetened almond milk, this recipe surprises with a light, airy crumb and a vibrant balance that sparks interest and leaves a pleasant impression.

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I’ve always been on the lookout for recipes that manage to be simple yet really impressive, and this Easy Vegan Lemon Blueberry Cake did just that. I mixed 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar and 1 tsp baking powder in one bowl, then gently stirred in 1/2 cup unsweetened almond milk and 1/3 cup vegetable oil.

After that, I squeezed in the juice and zest of a large lemon to really bring out a vibrant citrus flavor. Finally, I folded in a cup of fresh blueberries, which add a lovely burst of natural sweetness and color to the mix.

The end result is a cake that is both fluffy and has the perfect crumb, without being overly sweet. I love how this recipe keeps things fuss-free yet delivers surprising, delicious flavors every time I make it.

It’s a vegan treat that turns a simple mix of ingredients into a truly delightful dessert.

Why I Like this Recipe

I like this recipe because:

1. I love how simple everything is; it’s easy to mix all the ingredients together without a ton of hassle.
2. I really appreciate that it’s vegan, which means I don’t have to worry about dairy and can still enjoy a tasty treat.
3. I enjoy the fresh lemon flavor combined with the juicy blueberries – it gives the cake a refreshing twist.
4. I like that it’s not overly sweet and has just the right fluffy texture that makes it perfect for a casual dessert.

One bowl vegan lemon blueberry cake using only 7 ingredients is pretty awesome. It’s super easy to whip up and tastes amazing. The lemon and blueberry combo really makes the cake feel fresh and light, and it comes out all fluffy with a perfect crumb. Plus, it isn’t too sweet which is great when you’re in the mood for something not too heavy.

Ingredients

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All-purpose flour: offers carbohydrates that fuel energy and builds the cake’s structure and texture.
Granulated sugar: adds sweetness and helps create a soft, tender crumb.
Baking powder: gives rise to the cake by making it light and airy.
Unsweetened almond milk: introduces moisture with a subtle nutty flavor, keeping it dairy-free.
Vegetable oil: enriches the batter with smoothness and tenderizes the final product.
Lemon juice and zest: infuse a tangy, bright flavor that balances the sweetness.
Fresh blueberries: deliver juicy bursts with natural antioxidants and vibrant taste.

Ingredient Quantities

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 tsp baking powder

1/2 cup unsweetened almond milk

1/3 cup vegetable oil

Juice and zest of 1 large lemon

1 cup fresh blueberries

How to Make this

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1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan.

2. In a large bowl, mix together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 1 tsp baking powder.

3. In another bowl, whisk 1/2 cup unsweetened almond milk, 1/3 cup vegetable oil, and the juice and zest of 1 large lemon until smooth.

4. Pour the wet ingredients into the dry and stir gently until just combined. Avoid over mixing cause that can make the cake tough.

5. Carefully fold in 1 cup fresh blueberries, trying not to break them up too much.

6. Transfer the batter into the prepared cake pan and smooth the top with a spatula.

7. Bake in your preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

8. Remove the cake from the oven and let it rest in the pan for roughly 10 minutes.

9. Then transfer the cake onto a wire rack to cool completely before slicing and serving.

10. Enjoy your fluffy, lemony vegan cake which isnt too sweet and has the perfect crumb!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9-inch round cake pan (lightly greased)
3. Large mixing bowl
4. Medium mixing bowl for the wet ingredients
5. Whisk (for mixing lemon juice, zest, almond milk, and oil)
6. Measuring cups and spoons (for flour, sugar, baking powder, almond milk, and oil)
7. Spatula (for mixing batter and smoothing the top)
8. Zester or grater (for lemon zest)
9. Toothpick (to check doneness)
10. Wire cooling rack (for cooling the cake)

FAQ

How long should I bake this cake?

The cake usually bakes in a preheated oven at 350°F for about 25-30 minutes. Test it with a toothpick it should come out mostly clean.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but dont forget to thaw them and pat them dry so the extra moisture doesnt affect the batter too much.

Do I need to grease my pan?

Absolutely. Grease your cake pan or line it with parchment paper to make sure the cake comes out easily.

Can I swap the unsweetened almond milk with another type?

Sure, you cant only use any plant based milk like soy or oat milk but regular milk works fine too if thats what you have at home.

How do I know when the cake is done?

Check the center with a fork or toothpick; if it comes out clean, it means the cake is ready. Also, the edges might help a bit by pulling away from the pan.

Easy Vegan Lemon Blueberry Cake Recipe Substitutions and Variations

All-purpose flour: You can use whole wheat flour or even a gluten free blend if you want a healthier option, but it might change the texture a bit.
Granulated sugar: Try swapping it with coconut sugar or brown sugar. They might give a slightly different flavor but they work just fine.
Almond milk: Soy milk or oat milk are a good replacement if you dont have almond milk, they keep it vegan and delicious.
Vegetable oil: You can substitute with canola oil or even melted coconut oil. The coconut oil might add a little extra flavor which some people really like.

Pro Tips

• Sift your flour and baking powder together first, it helps keep your cake extra light and airy, even if it seems like an extra hassle.
• Dont overmix the batter once you add the wet ingredients, because too much stirring makes the cake really dense.
• When you fold in your blueberries, be super gentle so they dont break up completely, and if you feel like it, toss a couple on the top for a cute look.
• Keep an eye on your cake a few minutes before the usual time as oven temps can be off sometimes, and you dont want to overbake it.

Easy Vegan Lemon Blueberry Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

210

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9-inch round cake pan (lightly greased)
3. Large mixing bowl
4. Medium mixing bowl for the wet ingredients
5. Whisk (for mixing lemon juice, zest, almond milk, and oil)
6. Measuring cups and spoons (for flour, sugar, baking powder, almond milk, and oil)
7. Spatula (for mixing batter and smoothing the top)
8. Zester or grater (for lemon zest)
9. Toothpick (to check doneness)
10. Wire cooling rack (for cooling the cake)

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 cup unsweetened almond milk
1/3 cup vegetable oil
Juice and zest of 1 large lemon
1 cup fresh blueberries

Directions

Preheat your oven to 350°F and lightly grease a 9-inch round cake pan.
In a large bowl, mix together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 1 tsp baking powder.
In another bowl, whisk 1/2 cup unsweetened almond milk, 1/3 cup vegetable oil, and the juice and zest of 1 large lemon until smooth.
Pour the wet ingredients into the dry and stir gently until just combined. Avoid over mixing cause that can make the cake tough.
Carefully fold in 1 cup fresh blueberries, trying not to break them up too much.
Transfer the batter into the prepared cake pan and smooth the top with a spatula.
Bake in your preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it rest in the pan for roughly 10 minutes.
Then transfer the cake onto a wire rack to cool completely before slicing and serving.
Enjoy your fluffy, lemony vegan cake which isnt too sweet and has the perfect crumb!

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.