This vegan lemon blueberry cake is a moist lemon cake with blueberries throughout and topped with a simple cream cheese frosting. Made with no butter, no milk, and no eggs, it’s a delicious cake perfect for dessert or even a cheeky breakfast!
When it comes to delicious vegan cakes, I love a good carrot cake, applesauce cake, and this delicious lemon blueberry cake.
I think it’s safe to say my two favorite kinds of cakes are ones that have either lemon in them or blueberry. While I already have shared a lemon cake and blueberry cake recipe, I have yet to combine the two…until now!
Ingredients
1 1/2 cups all purpose flour gluten free, if needed
1 cup sugar white, brown, coconut, or sugar free subs * See notes
1 tsp baking soda
1 tsp white vinegar
5 tbsp oil of choice canola, vegetable, or any neutral flavored oil
3/4 cup water
1/4 cup lemon juice
1 tsp vanilla extract
1/2 cup blueberries fresh or frozen
1/2 cup frosting of choice optional
Instructions
Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
Transfer the cake batter into the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.