This Vegan Lemon And Blueberry Cake is the perfect balance of tangy and sweet, bursting with fresh flavors and made with simple plant-based ingredients. It’s a delightful dessert that’s sure to impress everyone, whether they’re vegan or not!
Bringing Sunshine to Your Plate: The Perfect Blend of Zest and Sweetness
This recipe combines the bright citrus of lemon with the juicy sweetness of blueberries, creating a flavor combination that sings of summer. The cake itself is moist and fluffy, thanks to a few simple tricks we’ll share. And the best part? It’s entirely plant-based, so everyone can enjoy a slice (or two!).
Gather Your Ingredients:
Here’s what you’ll need to create this delicious vegan lemon and blueberry cake:
For the Cake:
- 1 ½ cups all-purpose flour (or a gluten-free blend)
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce
- ½ cup plant-based milk (almond, soy, or oat work well)
- ¼ cup vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons lemon juice
Vegan lemon blueberry cake ingredients arranged on a table
Let’s Get Baking: Step-by-Step Guide
Follow these easy steps to bake your own vegan lemon and blueberry cake:
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, combine the applesauce, plant-based milk, oil, lemon juice, and lemon zest.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!
- Fold in blueberries: Gently fold in the blueberries using a rubber spatula.
Close-up of a mixing bowl with vegan cake batter being mixed
- Transfer to pan and bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Vegan lemon blueberry cake batter poured into a loaf pan, ready for baking
- Cool completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
The Finishing Touch: Lemon Glaze
While the cake cools, prepare the lemon glaze:
- Whisk ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and free of lumps.
- Adjust consistency: Add more lemon juice, one tablespoon at a time, if the glaze is too thick.
- Glaze the cake: Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
Sliced vegan lemon blueberry cake with lemon glaze drizzled on top
Enjoy!
This vegan lemon and blueberry cake is best enjoyed fresh. Store leftovers in an airtight container at room temperature for up to 3 days.
Expert Tips from Chef Amelia Green
“This recipe is incredibly versatile! For a fun twist, try adding a tablespoon of poppy seeds to the batter. You can also substitute the blueberries with raspberries or blackberries.” – Chef Amelia Green, renowned vegan pastry chef.
Vegan Lemon and Blueberry Cake FAQs
Can I use a different type of pan?
Yes, you can bake this cake in an 8-inch square pan. Adjust the baking time accordingly, checking for doneness earlier.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator and add the glaze before serving.
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free blend.
Can I use bottled lemon juice?
While fresh lemon juice is always best for optimal flavor, you can use bottled lemon juice in a pinch.
What can I substitute for the applesauce?
You can use an equal amount of mashed banana or vegan yogurt as a substitute for the applesauce.
