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–+ servings
Fresh blueberry crumble cake with creamy frosting and lemon slices in the background.
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Vegan Lemon Blueberry Cake

This soft, bakery-style Vegan Lemon Blueberry Cake is made with gluten free flour, olive oil and fresh lemon. Perfect for Easter or spring gatherings. This cake is frosted and topped with blueberries, which adds freshness. The natural flavor from the fresh lemon juice shines in this sweet treat.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Desserts
Cuisine: American
Keyword: Easter dessert, gluten free cake, gluten free dessert, lemon cake, lemon loaf, spring desserts, vegan cake, vegan dessert, vegan lemon blueberry cake
Servings: 12 people
Author: Lauren Less

Equipment

Ingredients

  • 1 cup olive oil
  • 1 1/2 cups almond milk
  • 4 lemons juiced
  • 1 tbsp vanilla extract
  • 1/4 tsp 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!