This vegan lemon blueberry cake might be healthier than most, but it’s moist, sweet, and absolutely delectable. Made using oat flour and no oil required for a wholesome dessert the entire family will enjoy.
This simple to make vegan lemon blueberry cake is one you can enjoy all year long, but when fresh blueberries are in season, it makes it even better!
The cake is inspired by my lemon blueberry muffins and is just as moist and delicious.
Why you’ll love this “cake”
Okay, so I’m calling this a cake, and no it’s not your typical layer cake with frosting.
But, it’s incredibly delicious, and you’ll be happy to know that this cake is FAR more wholesome than your average version.
- For starters, this lemon blueberry cake is oil free, and uses applesauce instead.
- Rather than using refined white all-purpose flour, these are made with wholesome oat flour. (As an added bonus, that means this cake is made using naturally gluten-free flour.)
- Since there are no eggs, dairy (or oil) being used, that keeps the cake very low in fat.
- It’s naturally sweetened with a heaping cup of blueberries and some unrefined coconut sugar.
Ingredients + Substitutions
Here’s what you’ll need to make this healthy vegan lemon blueberry cake.
- Oat flour: Oat flour keeps this cake naturally gluten free, and far more wholesome compared to white plain flour. If you don’t have oat flour on hand, you can easily make some by grinding oats in a blender.
- Coconut sugar: I like using unrefined coconut sugar, but brown sugar works as well if you’re not avoiding refined sugar.
- Soy milk: Soy milk keeps this cake dairy-free, but if you have an allergy and require a soy free option, almond milk works as well. However, note that soy milk is the better option if you can have soy, as it interacts with the lemon juice best, creating vegan buttermilk.
- Lemon juice + zest: The lemon juice sits with the soy milk while you prepare the other ingredients and causes the milk to thicken and curdle. This is how you make vegan buttermilk. Plus, the juice and zest add a nice lemon flavour to the cake.
- Blueberries: It wouldn’t be a vegan blueberry lemon cake without the blueberries! Use fresh if possible for the best flavour, but frozen blueberries work in a pinch.
- Applesauce: I use unsweetened applesauce to exclude any refined sugar from my dessert. The applesauce adds moisture and acts as a binder which eliminates the need for eggs and oil. If you don’t have applesauce on hand, mashed banana also works well.
- Vanilla: Adds flavour, but stick to pure vanilla extract, and not the artificially flavoured kind.
- Baking powder + soda: Our rising agents, do not skip. Make sure your rising agents are still active for the best lift. Open products that sit in your pantry for 6+ months begin to lose their effectiveness.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Begin by adding the lemon juice and zest to a bowl with the soy milk. Set it aside to let it thicken and curdle. (photo 1)
Meanwhile, add all the dry ingredients to a medium mixing bowl and whisk to combine. (photo 2)
Pour the vegan buttermilk you just made, and all remaining wet ingredients into the bowl of dry ingredients. (photo 3)
Mix well, and then fold in ¾ of your fresh blueberries, reserving ¼ cup of them for sprinkling on top of your cake. (photo 4)
Pour the cake batter into your pan and sprinkle the remaining blueberries on top, pushing most of them down. (photo 5)
Then bake your lemon blueberry cake in your preheated oven until a toothpick inserted in the middle comes out clean. (photo 6)
Let the cake cool for at least 30 minutes in its pan before handling. Then transfer to a cooling rack to continue cooling.
Once cooled, place it on a cake plate and sprinkle with some powdered sugar, if you’d like. Alternatively, you can drizzle the cake with a lemon glaze, as I’ve done for these muffins.
NOTE: These toppings will increase the calories and sugar content, so skip them if preferred.
Slice into 10 triangles and serve with more fresh blueberries.
Use a nine-inch cake pan, (affiliate link) or similar.
You may also use a 9-inch springform pan for easy removal.
If using a smaller pan, or a loaf pan, the cake will take a little longer to bake. So test with a toothpick to check for doneness.
I don’t recommend using a larger pan, as the cake will be too thin.
Leftovers will keep at room temperature in a sealed container or tightly wrapped in plastic wrap for 2-3 days.
If you plan to keep it longer than 2 days, I recommend refrigerating it to preserve its moisture.
You may freeze an entire cake or slices of cake in an airtight freezer-safe container for up to 3 months.
- Weigh your flour for the most accurate results. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess. Do not scoop from the bag!
- Don’t skip making the vegan buttermilk. (Mixing the soy milk with lemon juice.) This enhances the dairy flavour, and makes the texture fluffier.
- Make sure your baking powder + soda are active. Open products that sit in your pantry for 6+ months begin to lose their effectiveness and rising power.
More delicious vegan desserts you’ll love
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- ¾ cup soy milk
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 270 grams oat flour approx. 3 cups spooned + leveled
- ½ cup unrefined coconut sugar or brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
For Fill in
- 1 heaping cup fresh blueberries divided
- Preheat the oven to 350°F/177°C and prepare a nine-inch cake pan or spring-form pan. Use a nonstick pan, or if you don't have a nonstick pan, line it with parchment paper, or grease it if you're not avoiding oil.
- Combine the soy milk, lemon juice and the zest in a small bowl and set it aside for at least 5 minutes until it starts to thicken and curdle.
- Meanwhile, add all the dry ingredients to a large bowl and whisk to combine.
- Then add the curdled milk, with the remaining wet ingredients to the same bowl with the dry ingredients. Mix until no floury bits remain. Then fold in ¾ cup of the blueberries.
- Pour the batter into your cake tin and sprinkle the remaining blueberries on top and gently press them into your cake, just a little.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let rest 30 minutes or longer before handling.
Thank you!!! I followed the recipe. It’s a lovely, simple cake that’s good and good for ya!
So happy you enjoyed it, Rhonda. 🙂