Blueberry Lemon Cake
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!
Ingredients
Vegan Blueberry Lemon Cake
- ¼ cup melted vegan butter
- 1 cup almond milk
- 1 cup sugar or ⅓ to ½ cup purecane sugar-free substitute
- ½ cup lemon juice
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon extract - optional
- 2 ¼ cup all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup fresh or frozen blueberries
Vegan Cream Cheese Glaze
- ¾ cup powdered sugar
- 2 tablespoon softened vegan butter
- 2 oz vegan cream cheese
Instructions
Vegan Blueberry Lemon Cake
- Preheat oven to 375.
- 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 teaspoon lemon extract.
- 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.
- 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.
Notes
Store in an airtight container at room temperature for up to 4 days!
Nutrition
Serving: 1Calories: 250kcalCarbohydrates: 45gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.4gSodium: 330mgPotassium: 48mgFiber: 1gSugar: 26gVitamin A: 187IUVitamin C: 5mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!