This Vegan Lemon Blueberry Cake is soft, fluffy, and bursting with juicy blueberries and fresh lemon flavor! Made with simple ingredients, this eggless lemon blueberry cake is perfect for any occasion, whether it’s breakfast, dessert, or a tea-time treat. A zesty lemon glaze drizzled on top makes it even more irresistible!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup melted coconut oil
- Juice & zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries 🫐
- 1 tbsp apple cider vinegar
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions:
1️⃣ Preheat oven to 350°F (175°C). Grease a cake pan.
2️⃣ In a large bowl, whisk together flour, sugar, baking soda, and salt.
3️⃣ In another bowl, mix almond milk, melted coconut oil, lemon juice, zest, vanilla, and apple cider vinegar.
4️⃣ Slowly add wet ingredients to dry ingredients, stirring until just combined. Do not overmix!
5️⃣ Gently fold in blueberries.
6️⃣ Pour batter into the cake pan and bake for 35-40 minutes or until a toothpick comes out clean.
7️⃣ Let the cake cool before drizzling with lemon glaze.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes