Vegan Classic Blueberry Cake

Indulge in the sweet, fruity charm of this Vegan Classic Blueberry Cake—a plant-based twist on a timeless dessert. Bursting with juicy blueberries and zesty hints of lemon, this cake boasts a moist, tender crumb thanks to the clever combination of almond milk curdled with apple cider vinegar, creating the perfect dairy-free substitute for buttermilk. Made with simple pantry staples and ready in just under an hour, this easy-to-make, egg-free cake is ideal for weekend baking or special occasions. Finished with a light dusting of powdered sugar for a touch of elegance, this vegan blueberry cake is a wholesome, crowd-pleasing treat that’s as delightful to look at as it is to eat. Perfect for breakfast, afternoon tea, or dessert, this recipe is a must-try for vegan and non-vegan bakers alike!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 0.5 cup canola oil
• 1.5 cups fresh blueberries
• 1 tablespoon lemon zest
• 1 tablespoon powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3

In a separate small bowl, mix the almond milk and apple cider vinegar and let it sit for about 5 minutes to curdle slightly.

Step 4

Add the vanilla extract and canola oil to the almond milk mixture and whisk to combine.

Step 5

Pour the wet ingredients into the dry ingredients and gently stir using a spatula until just combined. Be careful not to overmix.

Step 6

Fold in the blueberries and lemon zest gently, ensuring the blueberries are evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Step 10

Once cooled, lightly dust the top with powdered sugar before serving.

Nutrition Facts

Serving size	(1065.1g)

Amount per serving	% Daily Value*
Calories	2868.2

Total Fat 118.2g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 29.0g
Cholesterol 0mg	0%
Sodium 2860.5mg	0%
Total Carbohydrate 430.3g	0%
Dietary Fiber 13.3g	0%
Total Sugars 231.0g
Protein 27.9g	0%

Vitamin D 87.8IU	0%
Calcium 485.0mg	0%
Iron 12.6mg	0%
Potassium 552.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 3.9%

Carbs: 59.4%