Description
Indulge in the delightful combination of zesty lemon and juicy blueberries with this Easy Vegan Lemon Blueberry Cake. Perfect for any occasion, this moist and tender cake is a crowd-pleaser that just happens to be vegan!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup cane sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 1 cup unsweetened almond milk
- ⅓ cup melted coconut oil (or neutral oil)
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Additional:
- 1 ¼ cups fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
- Powdered sugar for dusting or glaze (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F and grease an 8-inch round or square cake pan.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, combine almond milk, melted coconut oil, lemon juice, lemon zest, apple cider vinegar, and vanilla extract.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add Blueberries: Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze if desired.
Notes
- Do not overmix the batter to avoid a dense texture.
- If using frozen blueberries, do not thaw before mixing into the batter.
- A simple glaze can be made with powdered sugar and lemon juice.
