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–+ servings
a baked vegan blueberry cake in a round metal pan.
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4.91 stars (11 ratings)

Vegan Blueberry Cake

This simple vegan blueberry cake is bursting with blueberry goodness. It's so easy to make in 1 bowl and comes out perfectly fluffy and moist every time.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 pieces
Calories: 321kcal
Author: Nora Taylor

Ingredients

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup melted vegan butter or oil
  • 3/4 cup soy milk or other milk
  • 2 tablespoons fresh grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries
  • powdered sugar, for serving
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and grease an 8-inch round pan. I also like to place a round of parchment paper on the bottom for easy removal.
  • In a large bowl, combine the flour, sugar, baking powder and salt. Whisk well.
  • Now add the melted vegan butter, milk, lemon zest, lemon juice and vanilla to the dry ingredients. Stir with a large spoon until just combined, being careful not to over mix.
  • Add half of the blueberries to the batter and gently fold them in.
  • Pour the batter into the prepared pan. Scatter the other half of the blueberries all over the top, pressing some of them into the batter just a little bit.
  • Bake for 1 hour, or until a toothpick inserted in the middle comes out clean with no wet batter on it.
  • Let the cake cool in the pan for 15 minutes, then carefully transfer it to a cooling rack (you can also just leave it in the pan and serve from there if you don't want the hassle of moving it).
  • Right before you're ready to serve the cake, dust it with powdered sugar.

Notes

  1. Want a frosting or glaze? You can make the glaze from this Lemon Blueberry Loaf, if you want. You could also frost it with vegan cream cheese frosting. The cake would also be good served with more fresh berries and vegan whipped cream or coconut whip.
  2. This simple cake can also be made with raspberries, blackberries and perhaps even strawberries.
  3. To make it gluten free, sub a high quality gluten free flour. Do NOT use almond flour.
  4. For oil free, sub applesauce or vegan yogurt for the oil.

Nutrition

Serving: 1of 8 pieces | Calories: 321kcal | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 177mg | Potassium: 196mg | Fiber: 2g | Sugar: 29g | Vitamin A: 642IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 2mg