This light and fluffy vegan blueberry cake topped with a crunchy crumb topping is certainly a crowd-pleaser! It’s secretly easy and healthy and can be made gluten-free!
I’ve said it before and I’ll say it again – Blueberry Muffins are the G.O.A.T (greatest of all time). Now, that might be a bit random to you right now, seeing as this is a Blueberry Cake recipe – but let me explain…
This Vegan Blueberry Cake tastes exactly like a blueberry muffin, but in cake form. It has the same beautiful flavors as a classic, bakery-style Blueberry muffin, the soft and fluffy sponge with pops of juicy blueberries with a hint of lemon, topped with a crunchy crumb topping.
This cake is not only deliciously moreish, it’s made with simple, nourishing ingredients that make this cake healthy! It’s good for your soul and your body. Whereas with a classic blueberry cake you would typically use refined flours, sugar and butter, this vegan blueberry cake is made using wholemeal flour, a refined sugar-free sweetener and olive oil. But, don’t let that scare you off, because you would really not be able to tell that it’s healthy. It tastes that good.
Okay so, this cake is delicious, it’s healthy and guess what? It’s easy too! I like to think of this recipe as “fool-proof”, because I truly believe it’s that easy. If you follow the recipe, you are sure to be left with a perfect Vegan Blueberry Cake.
Why you’ll love this Vegan Blueberry Cake:
- It’s very easy to make!
- It’s made with simple, nourishing ingredients.
- This cake is egg-free, (optionally) dairy-free, refined sugar-free and vegan!
- It can also be made gluten-free.
- It tastes like a bakery-style blueberry muffin, but in cake form!
- It’s incredibly delicious.
- It’s good for your soul and your body.
How is this Vegan Blueberry Cake Healthy?
This Vegan Blueberry Cake isn’t just delicious—it’s also a nourishing treat for your body. Here’s why:
1. Wholesome Ingredients: Unlike traditional blueberry cakes that often contain refined flours, sugars, and butter, this recipe swaps in healthier alternatives. Wholemeal flour provides more nutrients, protein, and fiber, while liquid sweeteners like honey or maple syrup add sweetness without refined sugars.
2. Healthy Fats: Olive oil, used in place of butter, is rich in heart-healthy monounsaturated fats and antioxidants. It contributes to a moist and tender texture while offering numerous health benefits.
3. Nutrient-Dense Almonds: Ground almonds, also known as almond meal or almond flour, add not only a soft and moreish texture but also extra protein and healthy fats to the cake. Almonds are packed with nutrients like vitamin E, magnesium, and antioxidants, promoting overall health.
4. Reduced Sugar Content: By utilizing natural sweeteners like honey or maple syrup, this cake avoids the excessive refined sugars often found in traditional desserts. This helps maintain stable blood sugar levels and reduces the risk of energy crashes.
Overall, this Vegan Blueberry Cake is a healthier alternative to traditional desserts, offering a delightful combination of flavor, texture, and nutrition.
vegan blueberry cake ingredients & substitutions
Here are the ingredients that I used to make this Vegan Blueberry Cake as well as some ingredient substitutions. You can find the exact measurements in the recipe card.
Wholemeal Flour: I use whole wheat flour as it contains more nutrients, protein, and fiber compared to refined white flour. Alternatively, you can use all-purpose flour or cake flour, depending on what you like. You can use gluten-free flour as well.
Ground Almonds: Also known as Almond Meal or Almond Flour. The almond flour makes this blueberry cake so soft and moreish whilst keeping it gluten-free and healthy! They add extra protein and healthy fats and the almonds have many, many health benefits. You can use any ground nut or nut flour.
Baking Powder and Baking Soda: You’ll need both baking powder and baking soda for this recipe to rise properly.
Olive Oil: Use any vegetable oil or melted coconut oil (just make sure the rest of your ingredients are at room temperature). It’s not only a HEALTHY fat but it’s also packed with antioxidants!
Liquid Sweetener: To add sweetness to the cake whilst still keeping it refined sugar-free. I like to use honey because it’s nice and thick, but you can use maple syrup, agave, date syrup, etc. to keep this blueberry cake vegan.
Milk: You can use any plant milk (such as soy milk), lactose-free milk or even just regular old cow’s milk.
Vanilla Extract: This not only adds flavour to the vegan blueberry cake but also enhances the other flavours! You could use almond extract instead if you like!
Lemon Juice and Lemon Zest: Because lemon and blueberries belong together! Also – the acidity of the lemon juice and lemon zest helps the vegan blueberry cake to rise as it reacts with the baking soda!
Blueberries: Fresh blueberries or frozen blueberries work here (no need to defrost frozen blueberries if you’re using them). Frozen blueberries are great in a pinch and are always readily available, but fresh blueberries work just as great.
Equipment Needed:
- Digital Food Scale – for accurate measurements and perfect results.
- Three Mixing Bowls – one for the crumb topping, one for the wet ingredients and one for the dry ingredients.
- Whisk and Spatula
- Cake Tin – I use an 8-inch cake tin. See the “tips and notes” section for tips on how to use a different size cake tin.
how to make vegan blueberry cake
Here is a detailed summary of how to make these Oatmeal Balls, I’ve also included some photos and you can watch the video in the recipe card. At the bottom of this page is a summarized version that can be printed
Step 1:
First, make the crumble topping: with your hands or a spatula – combine the flour, liquid sweetener and olive oil in a bowl until all the ingredients are evenly distributed the set it aside.
Step 2:
Preheat your oven to 180°C / 350°F / 160°C fan and line your cake tin with grease-proof paper or grease it well with some cooking spray or olive oil.
Step 3:
Add your oil, milk, syrup, vanilla, lemon juice, and lemon zest to a bowl and whisk to combine. Set aside.
Step 4:
In a large mixing bowl – add your flour, ground almonds, baking powder, baking soda and salt and mix until almost combined.
Step 5:
Pour in your wet ingredients and mix until just combined.
Step 6:
Add your blueberries to the cake batter and gently fold them in.
Step 7:
Transfer the batter to your cake tin and smooth out the top.
Step 8:
Sprinkle the crumble on top, making sure to cover the whole top of the cake.
Step 9:
Bake for 25-30 minutes – insert a skewer to check the doneness – it should come out with just a few moist crumbs.
Step 10:
Leave the vegan lemon blueberry cake to cool for around 10 minutes, then remove from the cake tin and leave the vegan blueberry cake on a wired rack to cool completely before slicing!
Step 11:
Optionally, top your vegan lemon blueberry cake with custard, cream, and fresh blueberries.
Tips & Notes
Here are some helpful tips and notes to ensure your Vegan Blueberry Lemon Cake turns out perfectly:
Room Temperature Ingredients: For the best results, ensure that your ingredients like milk and oil are at room temperature before mixing. This allows for better incorporation and a smoother batter texture.
Gentle Mixing: When combining the wet and dry ingredients, avoid overmixing the batter. Overmixing can result in a dense and tough cake. Mix until just combined to maintain a light and fluffy texture.
Follow The Steps: Make sure to follow the vegan blueberry lemon cake recipe steps in the right order. You don’t want to mix together your cake ingredients and THEN only make your crumble topping. Your crumble topping needs to be ready to be sprinkled on top as soon as the batter is mixed.
Different Cake Tin: I use a 8-inch spring-form pan for this recipe. If you don’t have one, you could use a smaller or a larger tin but you will have to adjust the cooking temperature. For a smaller tin: the cake will have to bake longer and for a larger tin it will not need as much time. Always check your cake with a skewer in the middle – it should come out with a few moist crumbs but it should not have uncooked batter on it.
Fold in Blueberries Carefully: When adding the blueberries to the batter, gently fold them in using a spatula. Be careful not to overmix, as this can cause the blueberries to break and bleed into the batter, resulting in a purple hue.
Proper Baking Time: Keep an eye on the cake while it’s in the oven and test for doneness using a skewer or toothpick. Insert it into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready. Avoid overbaking to prevent a dry cake.
Variations: Get creative with the recipe by incorporating other fruits or toppings. Instead of blueberries, try using raspberries, strawberries, or a mix of berries. You can also experiment with different crumb toppings or add a drizzle of lemon glaze for extra sweetness.
With these tips in mind, you’ll be able to master this Vegan Blueberry Cake recipe and impress your family and friends with its delicious flavor and moist texture. Enjoy every bite of this wholesome and satisfying treat!
How to Store Vegan Blueberry Cake
Once the Vegan Blueberry Cake has cooled completely, store any leftovers in an airtight container to maintain freshness. Here are some storage guidelines:
Room Temperature: The cake can be stored at room temperature for up to 2 days. Ensure it’s kept in a cool, dry place away from direct sunlight and heat sources.
Refrigeration: For longer storage, refrigerate the cake in an airtight container or wrap it tightly with plastic wrap. It will stay fresh for up to 5 days in the refrigerator.
Freezing: If you want to freeze the cake for future enjoyment, wrap individual slices or the whole cake tightly in plastic wrap or aluminum foil. Place the wrapped cake in a freezer-safe bag or container to prevent freezer burn. Frozen cake slices can be stored for up to 3 months.
Thawing: When ready to enjoy frozen cake slices, transfer them to the refrigerator and let them thaw overnight. Alternatively, you can thaw slices at room temperature for a few hours before serving.
Reheating: If desired, you can warm refrigerated or thawed cake slices in the microwave for a few seconds or in a preheated oven at a low temperature until warmed through.
By following these storage instructions, you can preserve the freshness and flavor of your Vegan Blueberry Cake for longer periods, ensuring that every slice tastes just as delicious as the day it was baked.
FAQ (Frequently Asked Questions)
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries can be used in this Vegan Blueberry Cake recipe. There’s no need to thaw them before adding them to the batter.
Can I substitute almond flour with another type of flour?
While almond flour adds a soft texture and nutty flavor to the cake, you can substitute it with another ground nut or nut flour of your choice. Alternatively, you can use all-purpose flour or a gluten-free flour blend if preferred.
How do I prevent the blueberries from sinking to the bottom of the cake?
To prevent the blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This helps to coat the blueberries and suspend them evenly throughout the cake.
Can I make this cake without the crumb topping?
Yes, you can omit the crumb topping if desired. The cake will still be delicious without it, but the topping adds a crunchy texture and extra sweetness.
Can I use a different size cake tin?
Yes, you can use a different size cake tin, but the baking time may vary. Adjust the baking time accordingly based on the size and depth of the cake tin used. A smaller tin may require longer baking, while a larger tin may result in shorter baking time.
How can I tell if the cake is done baking?
Insert a skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. Avoid over-baking to prevent the cake from drying out.
Is this cake suitable for people with gluten allergies?
While this Vegan Blueberry Cake can be made gluten-free by using a gluten-free flour blend, it’s essential to ensure that all ingredients used are certified gluten-free to avoid cross-contamination.
Can I use granulated sugar instead of liquid sweetener in the vegan lemon blueberry cake?
Yes, you can substitute granulated sugar for liquid sweetener in the Vegan Lemon Blueberry Cake recipe. Keep in mind that granulated sugar will add a different texture and sweetness compared to liquid sweeteners like honey or maple syrup. When using granulated sugar, you may need to adjust the amount to achieve the desired level of sweetness. Additionally, since granulated sugar doesn’t add moisture like liquid sweeteners, you might need to slightly increase the amount of liquid in the recipe to maintain the desired consistency of the batter.
Can I use vegan butter instead of olive oil for the blueberry cake?
Yes, you can substitute vegan butter for olive oil in the Vegan Lemon Blueberry Cake recipe. Vegan butter can provide a similar richness and moisture to the cake as olive oil. However, keep in mind that vegan butter has a different consistency and flavor compared to olive oil, so it may slightly alter the texture and taste of the cake. Be sure to use vegan butter that is suitable for baking and measure it according to the amount of olive oil called for in the recipe.
Can I use this recipe to make Blueberry Muffins?
Yes, you can use the Vegan Lemon Blueberry Cake recipe to make blueberry muffins. Simply follow the same recipe instructions, but instead of baking the batter in a cake tin, distribute it evenly into muffin cups lined with paper liners or greased well. Adjust the baking time accordingly; muffins typically bake faster than a whole cake, so start checking for doneness after about 18-20 minutes of baking at the same temperature specified in the recipe. Insert a toothpick into the center of a muffin to check if it comes out clean or with just a few moist crumbs to ensure they are fully baked.
you may also enjoy these healthy cakes:
If you love this vegan blueberry lemon cake recipe, then be sure to check out these!
- Lemon Poppy Seed Loaf
- the EASIEST gluten-free lemon drizzle loaf
- Easy and Healthy Banoffee Cake
- Easy and Healthy Plum and Honey Breakfast Cake
- Easy and Healthy No-Bake Carrot Cake Bars Recipe
- Vegan Peanut butter cake (easy + healthy!)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Vegan Blueberry Cake
Equipment
- 8-inch cake tin (see notes for different sizes)
Ingredients
For the Crumble Topping
- 80 g Whole Wheat Flour (or gluten-free flour – ¾ cup)
- 1 tbsp Olive Oil
- 2 tbsp Liquid Sweetener
For the Vegan Blueberry Cake
- 2 tbsp Olive Oil
- 125 ml Milk of Choice (½ cup)
- 80 g Liquid Sweetener (¼ cup)
- 1 tsp Vanilla Extract
- Juice & Zest of 1 lemon (1 tbsp)
- 80 g Almond Meal (1 cup)
- 120 g Whole Wheat Flour (or gluten-free flour – 1 cup)
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 100 g Blueberries (1 cup)
Instructions
Make the Crumble Topping:
- With your hands or a spatula – combine the crumble ingredients in a bowl until all the ingredients are evenly distributed the set it aside.
Make the Vegan Blueberry Cake
- Preheat your oven to 180°C / 350°F / 160°C fan and line your cake tin with grease-proof paper or grease well.
- Add your oil, milk, syrup, vanilla, lemon juice and zest to a bowl and whisk to combine. Set aside.
- In a large mixing bowl – add your sifted flour, ground almonds, baking powder, baking soda, and salt and mix until combined.
- Pour in your wet ingredients and mix until almost combined.
- Gently fold in the blueberries.
- Transfer the batter to your cake tin and smooth out the top. Sprinkle the crumble on top, making sure to cover the whole top of the cake.
- Bake for 25-30 minutes – insert a skewer to check the doneness – it should come out with just a few moist crumbs.
- Leave to cool for around 10 minutes, then remove from the cake tin and leave on a wired rack to cool completely before slicing!
- Serve with custard, cream or enjoy as is!
Video
Notes
Nutrition
I hope you love this vegan blueberry cake recipe!
