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    Home » Recipes » Cakes & Muffins

    Published: Jun 2, 2019 · Modified: Feb 3, 2021 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 10 Comments

    Gluten-Free Lemon Cake with Blueberries

    JUMP TO RECIPE PIN WATCH VIDEO
    4.34 from 3 votes

    No gluten? No problem! This spring infused Gluten-Free Lemon Cake is made with fresh lemons, beautiful bluebs and oat flour.  It’s fresh and zingy , soft and tender and there are bursts of juicy blueberry in every bite!

    glaze being dribbled on a gluten-free lemon cake with blueberries

    Look out world, Gluten-Free Lemon Cake with bursty bluebs is coming on through! This recipe is an adaptation of my very popular Lemon Blueberry Loaf recipe.

    You are welcome. 

    In this post:

    Jump to:
    • How to make Gluten-Free Lemon Cake with Blueberries
    • How to make oat flour
    • Success Tips
    • Variations
    • Recipe Video
    • Recipe
    • Comments & Reviews

    We’re talking:

    • SUPER YUM lemon infused cake, crammed with juicy blueberries
    blueberries in a measuring cup
    • Oat flour in place of all purpose flour so no gluten (as long as you use certified gluten-free oats)
    • Soft, tender sponge
    • A dash of yellow speckles from the cornmeal, which adds depth of flavour and a lovely texture
    a slice of gluten-free lemon cake on a slate cutting board
    • Fruity and fragrant
    • Sharp, sweet, lemon glaze drizzled ALL OVER for extra decadence

    And that glaze has only 2 ingredients! Powdered sugar and fresh, zippy lemon juice. Simple but incredibly delicious. 

    How to make Gluten-Free Lemon Cake with Blueberries

    Step 1 - If you don't already have some oat flour hanging around in your pantry, buy some, or make it yourself. It's so easy. Instructions are a bit further down. Add the dry ingredients, except the sugar, to a mixing bowl and whisk them together

    dry ingredients for gluten-free lemon cake in a bowl

    Step 2 - Zest and juice your lemons then add both to a jug with all of the wet ingredients and the sugar and give them all a good stir up. Pour the wet ingredients into the dry ingredients and fold together. 

    Step 3 - Then add the blueberries and fold them through, spoon into a loaf pan and bake.

    Step 5 - Enjoy a big piece or 3! 

    Gluten-free lemon cake with blueberries being cut

    How to make oat flour

    If you do need to make your own oat flour it’s really easy and much cheaper than buying it ready made from the store. Generally you get the same volume of oat flour as you do the amount of whole oats you started with. So use 1 cups of oats and you will get about 1 cups of flour (assuming you don’t sieve it – see my notes about that below).

    Here’s how:

    Add oats (rolled or quick) to a blender and blend on high speed until the oats are a fine powder and there are no little chunky bits. With a high powered blender like a Blendtec or a Vitamix this will be really easy and done in a minute or under. 

    If your blender is not so good though, you can run it longer to get a finer flour and if it still isn’t super fine, then sieve it. Use the fine flour that passes through the sieve for baking and the courser flour left in the sieve for making oatmeal. 

    a slice of gluten-free lemon cake on a plate with someone sticking a fork into it

    Success Tips

    1. Follow the recipe closely and as always with recipes involving flour, I highly recommend you use a kitchen scale.
    2. Cup measurements are not accurate enough to get the best and consistent results.
    3. Digital scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having! I have this one:
    4. Even if your loaf pan is non stick, I recommend lining the bottom of it with a strip of parchment paper. One long strip that goes along the bottom and overhangs the ends is fine, then it can act as handles for you to easily lift the loaf out once it’s baked.
    5. How can you tell when it’s cooked properly? You can use the toothpick test. Stick it in the centre and if it comes out clean (apart from a little sticky blueberry juice), then its done, or gently press down on the center of the loaf. If it bounces back completely, it is done. If your finger leaves a dent in the loaf it needs more time. 
    6. Let the loaf cool completely in the pan. I know it’s tempting to break into it when it’s still warm, but if you try to remove it, you risk it breaking because it's so fragile when it's warm. Once it's cool it's a lot easier to handle and won't fall apart. 
    7. If you are glazing it, you must wait until it is completely cool. 
    sliced gluten-free lemon cake

    Variations

    Some ways you can adapt this Gluten-Free Lemon Cake are:

    • Switch out the cornmeal for shredded coconut 
    • Use raspberries instead of blueberries
    • If you can get them, vegan white chocolate chips would be a lovely addition!

    Recipe Video

    Recipe

    glaze being dribbled on a gluten-free lemon cake with blueberries

    Gluten-Free Lemon Cake with Blueberries

    Author: Melanie McDonald
    4.34 from 3 votes
    No gluten? No problem! This spring infused Gluten-Free Lemon Cake is made with fresh lemons, beautiful bluebs and oat flour.  It’s fresh and zingy , soft and tender and there are bursts of juicy blueberry in every bite!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    COOK TIME: 50 minutes
    TOTAL TIME: 1 hour 5 minutes
    Servings: 10 servings

    Ingredients
      

    • 2 very packed cups / 250 g oat flour (certified gluten-free if necessary) , if you don't have a kitchen scale, spoon the oat flour into the cups and press it down really hard to pack it in until each cup is full.
    • ½ cup / 75 g cornmeal , medium or course grind (unsweetened shredded coconut can be used as an alternative).
    • ½ cup / 60 g tapioca flour/starch , Please don't try to sub this. It gives by far the best results.
    • ¾ teaspoon baking soda , (bicarbonate of soda in the UK)
    • 2 teaspoons baking powder
    • ½ teaspoon fine salt
    • ½ / 120 mls coconut oil (measured while liquid) , use refined coconut oil if you don't want a slight coconut taste. Amy other neutral tasting oil can be used instead. If you love the taste of olive oil, extra virgin olive oil works brilliantly with the citrus flavours as an alternative)
    • ¾ cup / 150 g cane sugar or white granulated sugar
    • ½ cup / 120 mls unsweetened milk of choice
    • ¼ cup / 60 mls freshly squeezed lemon juice
    • 2 lemons worth of zest
    • 1 cup / 130 g fresh or frozen blueberries , plus another small handful for decorating the top

    For the frosting

    • ¾ cup / 95 g powdered sugar
    • 2 - 4 tablespoons freshly squeezed lemon juice
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Preheat the oven to 375°F (190 *C), then grease a 1lb loaf pan (approx 9x5 inches) with some coconut oil, or any other neutral oil you have. Place a long strip of baking parchment along the bottom and up either end to act as handles which will allow you to lift the loaf out easily once it's baked. 
    • To a large bowl, add the flour, cornmeal, tapioca flour, baking soda, baking powder and salt. Whisk them together to combine. 
    • In another bowl or jug, add the melted coconut oil, sugar, milk, lemon juice and lemon zest. Whisk or stir them all together really well until thick and gloopy. 
    • Make sure everything is ready to go, oven at temperature, loaf pan ready and at your side, before you continue. Then, pour the wet mixture into the dry mixture. With a spatula or wooden spoon, fold them together. Be gentle, but work quite quickly. As soon as you can no longer see any dry flour, pour in the blueberries and fold those in too. 
    • Immediately spoon the batter into the loaf pan, smooth out the top, and sprinkle over a few extra blueberries (not essential, it's just for looks!). If you don't intend on glazing the finished loaf, a handful of granulated sugar sprinkled all over the top is nice as it will bake up to give a lovely crunchy top.
    • Get it into the oven without hanging around (we want to really take advantage of the reaction of the baking soda with the lemon juice for maximum fluffy texture). Bake for about 50 minutes. If you use frozen blueberries it might take a couple of minutes longer. Check it's done by poking it in the centre with a toothpick. If it comes out clean, except for perhaps a little blueberry juice, then it's done.
    • Leave the loaf in the pan to cool . This is important as it can crack and break a bit if you try to remove it while still warm. When it is cool, use the parchment paper handles to lift it out, then peel the paper off the bottom and place on a cooling rack or board ready for glazing.
    • In a small bowl, add the powdered sugar. Gradually add the lemon juice 1 tablespoon at a time, stirring really well between each addition. It will feel like there is not enough liquid, then all of a sudden it will come together into a thick, smooth glaze. You shouldn't need more than 4 tablespoons of lemon juice. The amount needed will vary depending on humidity though. Once the glaze is completely smooth, thick and drizzle-able, use a spoon to drizzle it all over the top of your loaf. Leave it for at least 10 minutes to set up a bit before cutting. 

    NUTRITION

    Serving: 1of 10 slicesCalories: 342kcalCarbohydrates: 54.7gProtein: 4gFat: 12.8gSaturated Fat: 9gSodium: 322mgFiber: 3.4gSugar: 26.4gVitamin A: 50IUVitamin C: 9.9mgCalcium: 90mgIron: 1.6mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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      Recipe Rating




    1. Chantelle Barnhart says

      September 20, 2020 at 10:41 am

      I used unsweetened Oat milk and the lemon juice and Splenda (instead of sugar), and it curdled, is it okay to use anyways or should I try a different milk?

      Reply
      • A Virtual Vegan says

        September 20, 2020 at 11:42 am

        A bit of curdling is fine. It's normal when you add an acid like lemon juice to a lot of plant-based milks so go ahead and use it. I'm not sure how successful the recipe will be with Splenda though. Sugar is really important for structure and texture, not just sweetness.

        Reply
    2. Shakhnoza says

      August 16, 2020 at 6:02 am

      Can I replace coconut oil with some other oil? I cannot digest coconut :(

      Reply
      • A Virtual Vegan says

        August 16, 2020 at 11:36 am

        Any oil can be used. Some suggestions are listed in the ingredients list.

        Reply
    3. Debra says

      May 04, 2020 at 2:56 pm

      I would love to try a lower carb version of this. Do you think almond flour would work in place of oat flour?

      Reply
      • A Virtual Vegan says

        May 04, 2020 at 3:04 pm

        Definitely not just almond flour. It would end up just crumbling and falling apart. A combination of almond flour and tapioca flour might work but other things would need adjusting too because almond flour and tapioca flour have much different qualities/absorbency than oat flour. To be honest, you would be much better off finding a recipe that already uses almond flour than winging it with this one and risking a bad result. Hope that helps!

        Reply
        • Debra says

          May 06, 2020 at 7:49 am

          Yep, that’s what I was thinking too. Thank you for the quick response!

          Reply
    4. Cristina says

      March 08, 2020 at 1:46 pm

      3 stars
      Followed recipe exactly. A bit crumbly but im used to that with gluten free bakery. Overall good flavor and not to sweet, which I like. Was hoping for something a bit more moist however.

      Reply
    5. David Bickel says

      July 20, 2019 at 9:12 pm

      It sounds so good. My wife love anything that has lemon in it.

      Reply
      • Melanie McDonald says

        July 22, 2019 at 1:07 pm

        Thanks! I hope you both enjoy it when you get a chance to try it!

        Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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