This light and fluffy Vegan Blueberry Cake is the ultimate snack cake for blueberry lovers. It easily comes together in one bowl, bakes in 1 hour, and has refreshing bursts of blueberries in every bite! You can also use raspberries, strawberries or blackberries in place of the blueberries. One-layer snack cakes are the answer when you need a dessert that isn’t quite as much work as a layered Vegan Lemon Cake or Vegan Funfetti Cake, and this vegan blueberry cake is no exception. It’s a wonderful and low-maintenance treat to serve for brunch, summer parties, and dessert. Treat yourself to a slice whenever you want to indulge in the light, fluffy, and blueberry goodness!
Ingredients needed (with substitutions)
All purpose flour – I haven’t tested this recipe with anything other than all purpose flour, but white whole wheat or whole wheat pastry flour will work, though the flavor and texture will be different. If you’re gluten free, use high-quality all purpose gluten free flour. Sugar – Any kind of granulated sugar will do. Coconut sugar would work but the cake will be darker in color. Baking powder Salt Vegan butter – Or you can also use a neutral flavored oil, like canola oil. Plant milk – Any kind of unsweetened dairy free milk will work. Lemon zest and juice – Lemon and blueberries go hand in hand. I love pairing them up in quick breads, pie bars, cakes, and more! You can leave this out if needed, but i love the subtle lemon flavor. Vanilla extract Blueberries – If you can, make this cake with fresh blueberries. In North America, blueberries are at their best from April to September. This is the time to keep your eyes out for plump and juicy berries in grocery stores or at farmer’s markets! Sub another fruit if you’d like. Powdered sugar – To decorate the baked cake. Keep scrolling for more decoration ideas!
How to make vegan blueberry cake
Find the complete printable recipe with measurements below in the recipe card. Whisk the dry ingredients in a large mixing bowl. Next, pour the melted vegan butter, milk, lemon zest, lemon juice, and vanilla into the bowl with the dry mix. Gently stir until everything just comes together. Fold half of the blueberries into the batter with a spatula or large spoon. Pour the batter into a prepared cake pan and scatter the rest of the blueberries on top. Bake until a toothpick inserted in the middle comes out clean. Set the cake aside to cool before dusting the top with powdered sugar. Enjoy!
Decorating ideas
This simple cake doesn’t need much in terms of decorations. A light dusting of powdered sugar is all you need to make the presentation pop while leaving the blueberries on display! But if you do want to take the presentation up a notch, you can make the lemon and vanilla glaze from this Lemon Blueberry Loaf. This cake would also be good with vegan cream cheese frosting or served with vegan whipped cream or coconut whip and more fresh berries.
Variations
Instead of blueberries – Use blackberries, raspberries, or chopped strawberries. It’s a simple cake recipe that adjusts well to different add-ins. Gluten free – Use high-quality gluten free flour instead of all purpose flour. I like King Arthur or Bob’s Red Mill brand. Almond flour will NOT work here. Oil free – Use the same amount of applesauce or vegan yogurt in place of the oil.
Frequently asked questions
Want more easy vegan snack cakes?
Lemon Poppyseed Cake Vegan Coffee Cake Chocolate Sheet Cake Peach Sheet Cake Pumpkin Cake Bars
