I baked this vegan blueberry cake for my sister’s baby shower last month. The blueberries burst into the batter, and she said it was the prettiest cake at the party.
Delicious Vegan Blueberry Cake
This vegan blueberry cake features a blend of flour, sugar, and fresh blueberries, resulting in a tender crumb and vibrant flavor. The recipe takes approximately 1 hour to prepare and bake, making it a great option for a sweet snack or dessert that serves 8.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk or any plant-based milk
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, if needed)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the 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, then transfer 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: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 180kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 29g
I store the cake in the fridge for up to three days. The berries stay juicy, and I let slices come to room temperature for fifteen minutes before serving.
