Vegan Lemon Blueberry Cake

This Vegan Lemon Blueberry Cake is fluffy, sweet, and full of spring vibes! Made with plant-based ingredients and drizzled with an almond milk glaze icing, every bite is full of sweet lemon blueberry flavor. Whether you're making this recipe for a gathering or just want a weekend treat, this vegan lemon cake does not disappoint. It's SO good!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 55

Total Time 1 10

Servings Slices

Calories 241kcal

Author Christine McMichael

Ingredients

Vegan Cake

2 1/4 cups all-purpose flour
1 Tablespoon cornstarch
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2/3 cup sugar
2 Tablespoons lemon zest
1/2 cup plant-based butter softened
1/2 cup lemon juice
1/2 cup almond milk
2 Tablespoons applesauce
1 cup fresh or frozen blueberries

Icing

3/4 cup powdered sugar
2 Tablespoons almond milk
1/2 teaspoon lemon zest

Instructions

Preheat the oven to 350 degrees F and grease or spray baking oil into a bundt pan.
Combine the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
In a small separate bowl stir, the sugar and lemon zest together.
In a large mixing bowl, cream the softened butter, making sure to scrape the sides down.
Add in the sugar and lemon mixture, mixing until well combined.
Starting with the dry ingredients, alternate adding the dry ingredients, the butter sugar mixture, and each of the liquid ingredients (lemon juice, almond milk, and applesauce) into your mixing bowl, combining after each addition.
Fold in the blueberries.
Pour the cake batter into the prepared bundt pan.
Bake for 50-55 minutes, or until a toothpick comes out clean.
Allow the cake to cool in the cake pan for 10 minutes before turning it out to continue cooling on a cooling rack.
Whisk the icing ingredients together.
Drizzle the icing over the cake, cut into slices, and enjoy!

Video

Notes

TIP: Don't have a bundt pan? You can also use round cake pans to make a layer cake! Try adding blueberry jam, preserves, or even vegan lemon curd in between the layers for a truly incredible cake

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