Are you looking for a delicious and easy vegan dessert recipe that will leave your taste buds begging for more? 

 Look no further than this moist and flavorful lemon blueberry cake!

This vegan recipe is the perfect treat for any occasion because it bursts with the sweet tanginess of blueberries and the citrusy flavor of lemon zest.

And the best part? It's completely vegan!

Not only is this recipe cruelty-free, but it's also easy to make with just a few ingredients and a short prep time.

So whether you're a seasoned vegan or just looking to try something new, print out this vegan lemon blueberry cake recipe and indulge in a guilt-free, mouth-watering dessert that will leave you satisfied and happy.

Vegan Lemon Blueberry Cake Recipe

We love easy-to-make, tasty cake recipes.

We have shown, with several recipes, that making a cake or a pie is not that difficult or time-consuming. 

Our angel food cake, chocolate chip cake, and oatmeal cream pie are easy to make, inexpensive, and surprisingly tasty. 

With this vegan blueberry cake, we will show that you don't have to break the bank or your back to make a delicious, blueberry cake for your whole family.

All you need are a few simple ingredients to put together the easiest-ever cake.

What You'll Need to Make This Vegan Blueberry Cake Recipe

Dry Ingredients

- White whole wheat flour: For further information on alternative flours you can use, see below.

- Organic coconut sugar: I prefer brown sugar. Healthier ingredients are a priority for me.

But if you would rather have a lighter-looking cake, you should go with white sugar.

Granular sugar, rather than liquid sweeteners like syrup, is a must.

- Baking Powder

- Baking soda

- Salt

Wet Ingredients

- Non-dairy milk: My favorites are unsweetened almond or soy milk. You can make homemade soymilk and yogurt with our vegan yogurt recipe.

- Vegan yogurt: Both store-bought yogurt and our homemade vegan yogurt are excellent options.

- Olive oil: This recipe uses olive oil, which makes the cake nice and moist and is the healthiest option. 

Olive oil also imparts a lovely light golden hue to this vegan lemon cake. However, you can use any neutral vegetable oil, like canola oil.

- Vanilla extract

- Lemon juice: Instead of lemon extract, use lemon juice straight up.

You cannot substitute lemon extract for the lemon juice called for in this recipe because their flavors are different and their proportions are different.

- Citrus zest

Additional Ingredients

- Blueberries: see notes below on whether to use fresh or frozen blueberries.

- 1-2 tablespoons of all-purpose flour: tossing the blueberries in flour helps them not sink to the bottom of the cake batter while it bakes.

What  Blueberries to Use: Fresh or Frozen?

Which flour should I use?

- All-purpose flour is the ideal type of flour to use in this cake. It gives the cake a bright tint and an incredibly fluffy texture.

But if you, like me, prefer healthier, more nutritious choices in everything you eat, white whole wheat flour is the better choice.

It imparts a fluffy texture to the cake while not significantly darkening its color.

If you have a gluten allergy, oat flour is the best choice. 

But be aware that the cake won't come out as fluffy because of the absence of gluten.

Lemon Glaze Frosting Ingredients

- Vegan cream cheese

- Powdered sugar or icing sugar: For a healthier option, make coconut powdered sugar. Instructions below.

- Vanilla

- Lemon Zest

Equipment Needed

- Large mixing bowl

- Small bowl: for mixing the frosting ingredients.

- A whisk

- A baking pan: The simple choice is a loaf pan. If you want a two-story cake, you could also use two springform pans. Then you can add frosting in the middle to create a layered cake.

- Stand mixer (optional): You can use a stand mixer to stir the ingredients, but a whisk is enough. 

How to make an easy moist vegan lemon blueberry cake

- Preheat your oven to 350°F (180°C).

- Spread some coconut oil on the pan and use parchment paper to line it. The oil and paper will prevent it from sticking.

- First, mix all the dry ingredients in a large bowl. 

- After that, combine the wet and dry components by whisking them until the batter is smooth.

- Get your blueberries clean and dry. Combine them in a bowl with a few tablespoons of flour. Now they won't fall to the bottom of the cake while it bakes.

- Fold the blueberries into the cake batter after mixing them with the flour.

- Pour the batter into the prepared pan.

- Bake the bread for 60–65 minutes at 350°F. Depending on your oven and pan, it might take you longer.

- Make the icing and bake the loaf simultaneously. 

- After the loaf has baked, take it out of the oven and allow it to cool for ten minutes at room temperature in the pan before transferring it to a wire rack to finish cooling.

- Before spreading the cream cheese icing, check if the loaf has cooled. Note: The icing may melt off if the cake or loaf is still warm. 

Making the frosting

- To make powdered coconut sugar, you need one cup of organic sugar and one tablespoon of arrowroot powder or tapioca flour. 

- Process the mix in a high-speed blender until it is light and powdery.

- Mix the vegan cream cheese, powdered sugar, vanilla, and lemon zest in a small or medium bowl.

Storage

Place the leftovers in the fridge after transferring them to an airtight container or plastic wrap.