Description
This Easy Vegan Lemon Blueberry Cake is a delightful, dairy-free dessert bursting with fresh lemon flavor and juicy blueberries. Perfectly moist and tender, it’s made with simple ingredients and is naturally sweetened with coconut sugar. Ideal for a quick bake to enjoy with family or friends.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut sugar (or any granulated sweetener of your choice)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup coconut oil, melted
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, coconut sugar, baking powder, baking soda, and salt, mixing thoroughly to ensure even distribution.
- Whisk Wet Ingredients: In a separate bowl, whisk together the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract until fully blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until the batter is smooth and well combined without over-mixing.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries to avoid crushing them, ensuring they are evenly distributed throughout the batter.
- Fill Pan and Bake: Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for best texture and flavor.
- Optional Garnish: Before serving, optionally dust the cake with powdered sugar or top with additional fresh blueberries for an elegant finish.
Notes
- Use fresh or frozen blueberries based on availability; no need to thaw if using frozen.
- Substitute coconut sugar with other granulated sweeteners like cane sugar or maple sugar if preferred.
- Ensure not to over-mix the batter to keep the cake light and fluffy.
- This cake keeps well for up to 3 days when stored in an airtight container at room temperature.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
