Vegan Lemon Blueberry Cake
This vegan lemon blueberry cake is soft, fluffy, and perfectly balanced with sweet blueberries and a hint of lemon. It’s easy to make in one bowl with simple ingredients and comes out moist and tender every time.
Servings: 10 slices
Calories: 316kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup soy milk or any plant milk
- ½ cup neutral flavored oil like canola, vegetable, or sunflower oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest optional, but recommended
- 1 teaspoon vanilla extract optional
- 1 ½ cups blueberries fresh or frozen
- Powdered sugar for serving, optional
Instructions
- Preheat the oven to 350ºF (180ºC) and grease a 9-inch (23 cm) round cake pan with vegan butter or oil. Line the bottom with parchment paper if you like.
- In a large bowl, mix the flour, sugar, baking powder, and salt until well combined.
- Add the soy milk, oil, lemon juice, lemon zest, and vanilla extract. Stir just until combined, without overmixing.
- Fold half of the blueberries into the batter. Pour the batter into the prepared pan, then add the remaining blueberries on top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. If it browns too quickly, cover it loosely with foil and continue baking.
- Let the cake rest in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Keep it covered at room temperature for 2–3 days.
- Store it in an airtight container in the fridge for up to 4–5 days.
- Freeze for up to 2–3 months.
- Nutrition information does not include the optional powdered sugar.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 198mg | Potassium: 89mg | Fiber: 2g | Sugar: 23g | Vitamin A: 106IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 2mg
