Dairy-Free Classic Blueberry Cake
Indulge in the irresistible charm of this Dairy-Free Classic Blueberry Cake, a light and fluffy dessert that’s bursting with fresh, juicy blueberries and a hint of zesty lemon. Perfect for those following a dairy-free lifestyle, this recipe features clever substitutions like almond milk and apple cider vinegar to create a tender, moist crumb without any dairy. Enhanced with a touch of melted coconut oil and pure vanilla, every bite is rich, flavorful, and perfectly balanced. The secret to its vibrant blueberry flavor lies in tossing the fruit with cornstarch, ensuring they stay suspended throughout the batter for a gorgeously speckled cake. Quick to prepare in just 20 minutes and baked to golden perfection in 35, this easy-to-make cake is ideal for brunches, teatime, or as a crowd-pleasing dessert. Enjoy it plain or pair it with a dollop of coconut whipped cream for an extra indulgent treat!
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.75 cup granulated sugar
- 0.5 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1.5 cups fresh blueberries
- 1 tablespoon cornstarch
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a small amount of coconut oil.
Step 2
In a small bowl, combine the almond milk and apple cider vinegar. Stir together and let sit for about 5 minutes to curdle, forming a non-dairy 'buttermilk'.
Step 3
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4
In a separate large bowl, beat the sugar and melted coconut oil together until well combined. Add in the vanilla extract, lemon zest, and the prepared almond milk mixture, whisking to combine.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined, being careful not to overmix.
Step 6
In another bowl, toss the blueberries with cornstarch until they are evenly coated. This helps prevent the blueberries from sinking while baking.
Step 7
Gently fold the blueberries into the batter using a spatula.
Step 8
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 9
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Step 11
Once cooled, slice and serve the cake. Enjoy your delightful dairy-free blueberry cake!
Nutrition Facts
| Serving size | (1017.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2693.3 |
| Total Fat 125.5g | 0% |
| Saturated Fat 99.1g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2271.0mg | 0% |
| Total Carbohydrate 378.8g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 173.6g | |
| Protein 27.8g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 475.1mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 540.1mg | 0% |
Source of Calories