If you’re anything like me, you’ll love this easy to make and ultra-delicious vegan lemon blueberry cake! Two layers of soft, moist cake get frosted and topped with extra blueberries. The natural flavor from the fresh lemon juice shines in this sweet treat. This is a great option if you’re looking for a gluten, vegan or dairy free cake for spring or to serve at an Easter party! The flavors deepen and meld together, making leftovers extra delicious! Thanks to olive oil and almond milk, this cake stays deliciously tender, fluffy and never dry. For more gluten free cake inspiration, check out my gluten free chocolate cake, this yummy gluten free apple cake or my quick and easy carrot cake mug cake.
WHY YOU’LL LOVE THIS RECIPE
Every bite of your vegan lemon blueberry cake is filled with juicy, sweet blueberries that taste so natural.
As it is naturally dairy free, vegan and gluten free, it’s perfect for dietary restrictions. Plus, it’s a no egg cake!
It’s honestly one of the easiest cakes you’ll ever make.
You can serve it for brunch, birthdays or a casual afternoon treat. It’s an anytime cake!
I love it frosted, dusted with powdered sugar or with fresh fruit and dairy free whipped cream.
As it’s made with coconut sugar, it doesn’t contain any processed white sugar.
It stays fresh in the fridge and can even be frozen for a make-ahead dessert.
EQUIPMENT NEEDED
I used my Caraway nonstick 9-inch round cake pans. You’ll also need a mixing bowl and a whisk or spatula! A cake stand and cooling rack are also super helpful when making this vegan lemon blueberry cake.
INGREDIENTS NEEDED
Olive oil: Keeps the cake moist and tender. You can’t really taste a strong olive oil flavor either, which is great.
Almond milk: Any nut-based, dairy free milk will work in your cake batter.
Lemons: I love the bright, fresh lemon juice in this cake recipe. Use fresh vs bottled.
Vanilla extract: I find adding vanilla rounds out the flavor of the cake. You can leave it out if you don’t have any at home.
Baking powder: Your leavening agent to make this cake rise – check that it’s a fresh batch of baking powder.
Coconut sugar: It has a delicious caramel-like taste that goes really well with the lemon and blueberry.
Gluten free flour: Use your favorite gluten free brand! My favorite brand is Bob’s Red Mill!
Salt: Adding salt just balances out the overall cake flavor!
Blueberries: You’ll need fresh blueberries for this vegan lemon blueberry cake.
Vanilla frosting: I topped my blueberry cake with a dairy free satin-like vanilla frosting, and it worked so well! My favorite brand is Miss Jones!
STEP BY STEP INSTRUCTIONS
Step 1: Heat the oven to 350°F and gather your ingredients.
Step 2: Combine the wet ingredients in a mixing bowl. Add the dry ingredients (except the blueberries) and mix gently to combine everything.
Step 3: Pour the cake batter into 2 round baking pans and bake for 30-35 minutes.
Step 4: To frost your cake, lay your first cake round onto a cake stand and top with frosting. Top with vanilla frosting, and then add the next vegan lemon blueberry cake layer. Finish with frosting and more blueberries.
STORAGE
Store the vegan lemon blueberry cake in an airtight container in the refrigerator for up to five days to keep it fresh and moist. Let it come to room temperature before serving for the best texture and flavor.
VARIATIONS
Almond: Swap the vanilla extract for almond extract and top with slivered almonds.
Coconutty: Replace almond milk with coconut milk and mix in shredded coconut.
Mixed Berries: Use a mix of raspberries, blackberries and blueberries.
Lemony glaze: Skip the frosting and drizzle the cake with a simple lemon glaze made from lemon juice and powdered sugar.
HOW TO SERVE
Of course you could have it just as is, but if you want to take it up a notch, here are a few ideas:
- Skip the frosting and lightly dust the cake with powdered sugar for an elegant, less-sweet option.
- Add a dollop of coconut or almond-based whipped cream to your vegan lemon blueberry cake.
- Serve warm slices with a scoop of vanilla, lemon or coconut ice cream. This just makes it an instant dessert!
- Cut the cake into cubes and layer with dairy-free yogurt or custard, fresh berries and some honey or maple syrup. This will make it more like a trifle!
RECIPE FAQ
How do you zest a lemon?
Use a microplane, zester or the fine side of a grater to gently scrape off the yellow outer layer of the lemon peel, avoiding the bitter white pith underneath.
Can I make this nut free?
Yes! To keep the recipe safe for those with nut allergies, leave out the pecans and use a nut-free dairy alternative, like oat milk or soy milk.
Can I use frozen blueberries in this vegan lemon blueberry cake?
Absolutely! Just toss the frozen blueberries in a little gluten free flour before adding them to the batter to prevent them from sinking. No need to thaw—just mix them in straight from the freezer.
Can I use homemade frosting?
Yes, homemade frosting works beautifully! A simple dairy-free vanilla or lemon frosting made with powdered sugar, dairy free butter, and lemon juice would go perfectly.
How is this cake vegan?
This cake is completely egg free and dairy free, using flax eggs, plant-based milk, and olive oil instead of traditional animal-based ingredients. These swaps maintain a soft, moist texture while keeping the cake 100% vegan.
Is this cake gluten free?
Yes, this cake is gluten free because it uses a gluten free flour blend instead of wheat flour. Just be sure to use a high-quality gluten free flour mix!
RELATED RECIPES
Be sure to try these recipes with berries:
Blueberry White Chocolate Oatmeal Bake
Blueberry Hazelnut Chicken Salad
If you make this vegan lemon blueberry cake and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Vegan Lemon Blueberry Cake
Equipment
- 2 cake pans
- 1 mixing bowl
- 1 whisk or spoon
- measuring cups and spoons
Ingredients
- 1 cup olive oil
- 1 1/2 cups almond milk
- 4 lemons juiced
- 1 tbsp vanilla extract
- 1/4 cup baking powder
- 2 cups coconut sugar
- 4 1/2 cups gluten free flour
- dash salt
- 2 large containers blueberries
- 2 tubs vanilla frosting
Instructions
- Preheat the oven to 350°F.
- Combine wet ingredients in a bowl and stir in dry. Fold in 4 cups of blueberries.
- Pour batter into 2 round baking pans and bake for 30-35 minutes.
- Place the first cake on a cake stand and add vanilla frosting on top.
- Add the second cake, spread frosting on top, and add the remaining blueberries.
- Serve and enjoy!
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