I baked this vegan lemon blueberry cake for my sister’s summer party last month. The lemon and blueberries made the layers bright, and she said it was the prettiest cake at the party.
Light and Flavorful Vegan Lemon Blueberry Cake
This cake is incredibly moist and bursting with fresh flavors from the lemon zest and juicy blueberries. It’s perfect for serving in warm weather and pairs beautifully with a cup of tea or coffee. The recipe takes about 60 minutes from start to finish and serves 8 slices.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup coconut oil melted
- 1 cup almond milk or other non-dairy milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Powdered sugar for dusting optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, almond milk, lemon juice, and lemon zest.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 220 kcal
- Fat: 9g
- Protein: 3g
- Carbohydrates: 34g
I store the cake in the fridge for up to three days. The berries stay juicy, and I let slices sit out for ten minutes before serving.
