There’s something quietly magical about a simple blueberry cake. Bursting with juicy berries and infused with a soft vanilla aroma, it’s the kind of dessert that doesn’t demand too much effort, just a mixing bowl, a handful of pantry staples, and a cozy hour in the kitchen.
This easy vegan blueberry cake is everything a homemade treat should be: fluffy, moist, lightly sweet, and incredibly satisfying. No eggs, no dairy, no complicated steps, just pure, plant based goodness. It’s a cake you can whip up for a weekend brunch, serve with tea, or enjoy solo at midnight when cravings strike.
Why You’ll Love This Vegan Blueberry Cake.
- Vegan friendly: Completely egg and dairy free without sacrificing texture or taste.
- One bowl simplicity: Fewer dishes, faster cleanup.
- Naturally sweet: Blueberries bring their own pop of flavor and color.
- Customizable: Works with fresh or frozen blueberries, gluten free flour, or a citrus twist.
Ingredients:
Dry:
- 2 cups all purpose flour
- ¾ cup organic cane sugar (or coconut sugar)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet:
- 1 cup unsweetened plant based milk (almond, oat, or soy)
- ⅓ cup neutral oil (canola, sunflower, or melted coconut)
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice
Fruit:
- 1 ½ cups fresh or frozen blueberries (don’t thaw if frozen)
- 1 tbsp flour (to toss the blueberries and prevent sinking)
Method:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round or square baking pan and line with parchment paper if desired.
- Mix the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl or directly into the dry mix, add the wet ingredients: plant milk, oil, vanilla, and vinegar. Stir gently until just combined — don’t overmix.
- Toss blueberries in 1 tbsp of flour (especially if using frozen) and fold them gently into the batter.
- Pour the batter into the prepared pan and smooth the top. Optionally, add a few extra blueberries on top for that bakery style look.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Let cool in the pan for 10 minutes before transferring to a wire rack.
- Dust with powdered sugar or drizzle with a simple lemon glaze (1 cup powdered sugar + 1–2 tbsp lemon juice) for an extra touch.
Serving Suggestions:
- With coffee or tea: A gentle afternoon indulgence.
- As a brunch centerpiece: Pair with vegan yogurt and fresh fruit.
- Warm with vegan vanilla ice cream, trust us on this.
FAQs.
Q1: Can I make this gluten free?
Yes! Substitute the all purpose flour with a good quality 1:1 gluten-free baking flour blend. Just make sure it includes xanthan gum for structure.
Q2: What if I don’t have apple cider vinegar?
Lemon juice works just as well. The acidity helps activate the baking soda and gives the cake its rise.
Q3: Can I use frozen blueberries?
Absolutely! Just toss them in flour before folding them into the batter. Don’t thaw them — that prevents excess moisture and blue streaking.
Q4: Can I reduce the sugar?
You can reduce it by up to ¼ cup if you prefer a more subtly sweet cake. The blueberries add natural sweetness, so it still tastes great.
Q5: How should I store the cake?
Keep it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. It also freezes beautifully in slices, just wrap them tightly.
💬 Final Thoughts
This vegan blueberry cake isn’t just easy, it’s adaptable, wholesome, and full of flavor. Whether you’re a longtime vegan, a curious beginner, or just someone who happened to have blueberries and a sweet tooth, this is the kind of recipe that makes you feel like a winner in the kitchen.
Pair it with a cup of tea, share it with friends, or keep the whole thing to yourself. We won’t judge.
Bon Appetit. 💙