AuthorJillian
RatingDifficultyBeginner

One of my most popular recipes! Everyone who tries this super moist blueberry lemon cake is blown away when they find out it is vegan, gluten free, and super easy to make!

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vegan super moist lemon cake
Yields12 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
Vegan Blueberry Lemon Cake
Vegan Cream Cheese Glaze
Vegan Blueberry Lemon Cake
1

Preheat oven to 375.

2

In a large mixing bowl, mix the melted vegan butter, almond milk, sugar, lemon juice, vanilla, baking powder, baking soda, and salt. For a bolder lemon flavor, you may add 1 tsp lemon extract.

3

Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into a greased 9 inch round cake dish. Bake for 40-50 minutes.

4

While baking, mix your vegan cream cheese glaze ingredients with a hand mixer. Drizzle the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.

Ingredients

Vegan Blueberry Lemon Cake
Vegan Cream Cheese Glaze

Directions

Vegan Blueberry Lemon Cake
1

Preheat oven to 375.

2

In a large mixing bowl, mix the melted vegan butter, almond milk, sugar, lemon juice, vanilla, baking powder, baking soda, and salt. For a bolder lemon flavor, you may add 1 tsp lemon extract.

3

Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into a greased 9 inch round cake dish. Bake for 40-50 minutes.

4

While baking, mix your vegan cream cheese glaze ingredients with a hand mixer. Drizzle the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.

Super Moist Vegan Blueberry Lemon Cake