Quick and easy Vegan Blueberry Cake made in 1 bowl with just 8 ingredients. With a golden crust and soft, fluffy, blueberry-packed sponge it's perfect for all occasions. It can be made in a loaf pan or round cake pan. The glaze is optional but recommended!
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Soft, fluffy blueberry studded sponge, golden nubbly, sugary crust, drizzles of sweet sticky glaze...Do I have your attention? Good, because you're not going to want to miss this Vegan Blueberry Cake!
Your quiet mornings with a hot cup of coffee before everyone wakes up, your brunch with friends, your afternoon snack and your dessert all just got way more delicious!
Ingredients
This is a simplified, pantry-friendly alternative to my very popular Lemon Blueberry Loaf. This dairy-free and eggless blueberry cake is made using mostly vegan staples, and no stand mixer is required. Just a bowl and a spoon! Here's exactly what you'll be needing:
And a couple of ingredient notes:
- Blueberries - You can use frozen or fresh blueberries in this recipe. There is no need to defrost them if they are frozen.
- Sugar - Regular cane or white sugar for the batter, and optional coarse sugar for the top of the cake. This makes the top really crunchy, adding extra gorgeous texture so it is well worth using if you can.
- Flour - Regular all-purpose flour (plain flour in the UK), or gluten-free flour such as Bob's Red Mill 1 to 1 baking flour. Whatever brand you use make sure that it contains xanthan gum.
- Plant milk - Any creamy unsweetened dairy-free milk such as oat milk, almond milk or soy milk is fine to use when making this dairy-free blueberry cake.
- Oil - Any neutral liquid oil is fine to use. Melted coconut oil works well too (if you don't want any coconut flavour use refined).
To make the glaze you will need some powdered sugar and a tiny drop of plant milk. The glaze is completely optional though. The cake is still really good without it.
Success tip - Don't add all of the blueberries to the batter. It's important that some go in the batter and some go on the top. Berries burst and collapse when baking and if there are too many throughout the batter you will end up with craters and soggy sponge.
How To Make Vegan Blueberry Cake
This cake is so quick and easy. You can whip up the batter and have it in the oven in minutes! Here's how it's done:
- Add the dry ingredients to a mixing bowl, give them a quick whisk, make a well in the centre then add the wet ingredients.
- Stir together gently to form a thick batter.
- Fold ⅔ of the blueberries through the batter.
- Spoon into a lined cake pan, top with the remaining blueberries and lots of coarse sugar then bake. Check a toothpick, sharp knife or skewer comes out clean before removing from the oven.
Success tip - Don't over-mix the batter. Doing so will make your cake dense. Fold gently together and stop as soon as the wet and dry ingredients are combined.
That crusty top!
Storing
Because of all of the moisture from the fruit, this cake has a tendency to get a bit soggy if wrapped in plastic. So, to keep it nice and crusty on the outside, once it's cooled on a wire rack, I like to store it on a cutting board or plate at room temperature with a clean tea towel draped over it. Once cut, store it cut side down on the plate or cutting board, or wrap it tightly in parchment paper so that it can breath.
To freeze, place in a freezer bag or container and store in the freezer for up to 3 months. Defrost unwrapped on a wire rack.
Variations
- Try adding a lavender twist! Add some culinary lavender buds to the batter, or decorate the top with them. Lavender is so good in baked goods. Did you try my Lemon Lavender Shortbread Cookies?
- Add a lemon twist with lemon juice in the glaze and lemon zest in the batter (don't add any juice to the batter).
- Try the recipe with blackberries, cherries or raspberries instead of blueberries.
- Skip the glaze and enjoy slices spread with vegan butter.
- Make as a layer cake and sandwich together with vegan cream cheese frosting and blueberry jam or vegan lemon curd. This recipe will fit comfortably into one 9-inch cake tin. Double to make 2 layers.
Recipe FAQs
No, you don't need to toss them in flour. The batter is very thick and the blueberries won't sink if everything is measured correctly.
Recipe
Vegan Blueberry Cake
Author:WATCH HOW TO MAKE IT
Ingredients
- 2½ cups (312 grams) all purpose flour , (plain flour in the UK). Use Bob's Red Mill Gluten-Free 1 for 1 Baking Flour for GF.
- 1 cup (200 grams) white or cane sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1¼ cup (300 ml) plant milk , unsweetened & unflavoured
- ½ cup (120 mls) oil , a neutral one such as light olive, refined avocado, vegetable, sunflower or canola
- 1 tablespoon + 1 teaspoon (20 ml) vanilla extract
- 2 cup (250 grams) fresh or frozen blueberries , divided, if using frozen don’t defrost them
- OPTIONAL 1 tablespoon coarse sugar for the top
For the optional glaze
- ¾ cup (95 grams) powdered sugar
- 2 to 4 tablespoons plant milk , the amount needed will vary. See directions.
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 375 °F (190 °C) and grease the line the bottom of a 9 x 5-inch loaf pan or a 9-inch round cake pan.
- To a large mixing bowl add the flour, sugar, baking powder and salt. Whisk them together to combine well.
- Make a well in the centre of the dry ingredients and add the milk, oil and vanilla. Mix gently until everything is combined to form a thick batter. Don't over mix.
- Add ⅔ of the blueberries to the batter. Fold them through gently then spoon the batter into the prepared pan and level the top with a spatula.
- Add the remaining blueberries to the top and scatter with a generous amount of coarse sugar. This sugar is optional but gives the cake a gorgeously crunchy top!
- Place on the middle shelf of the oven and bake for 75 to 80 minutes if in a loaf pan or 55 to 60 minutes if in a round pan. All ovens vary. Test doneness with a toothpick, skewer or thin knife inserted into the middle of the cake. It will come out clean when the cake is done. Please note that times are for a light coloured pan. If using a dark pan be aware that your cake will be ready a little sooner.
- Leave in the pan for 10 minutes then transfer carefully to a wire cooling rack. Allow to cool completely before glazing or cutting.
For the glaze
- To a small bowl add the powdered sugar. Gradually add the milk a drop at a time, stirring really well between each addition, until a thick but droppable glaze is formed. Drizzle with a spoon all over the top of the cooled cake in a zig zag motion.
NOTES
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Tracey says
I made this last night and it was so good! I used a dark loaf pan and baked it for 90 minutes, and it was perfect!
Teresa says
It was a great year for blueberries that my brother and his wife grew. I made this cake so many times. Seventh time in the oven now. And served to people at a picnic, at a party, and individually. Everyone loved it, and many asked for the recipe. Thanks so much, Melanie. I love your recipes.
Chris says
This was wonderful - exactly what I wanted! I left it in the oven for a few minutes longer since I used a clear glass loaf pan. It was perfect, thanks for the recipe!
Tina says
This is hands down the best blueberry cake I’ve ever eaten! Wow! Thanks again for a top notch recipe.
Melanie McDonald says
Love that! So pleased you're enjoying the recipe Tina and thank you for taking the time to leave a review. It's much appreciated!
Ellen says
Fantastic cake! I used two-thirds whole wheat flour and one third all purpose; included only one-half a cup of sugar; my oil clumped up because the almond milk was cold and I didn't have time to go back and warm up the liquid portion; and had to fiddle a little with the baking times and temp because I used a convection oven. It is absolutely delicious! My pup likes it too. Thank you for an awesome recipe!
Melissa says
I am very upset. It burned on the edges and top even though it was only in the oven for 62 minutes. And the middle is raw so I had to put it back in the oven to burn some more. I followed the recipe exactly.
Melanie McDonald says
If you followed the recipe exactly, and baked the cake at 375°F in a 9 x 5 pan, then it sounds to me like there's a problem with your oven, the quality of your bakeware, or a combo of both. At only 375°F it really shouldn't burn after an hour. All of my recipes are thoroughly tested by myself and recipe testers in different kitchens/ovens, and don't get published unless absolutely solid.
Your oven must have been too hot. You weren't using the convection/fan setting were you? My recipes are all tested in a calibrated regular oven. Fan/convection ovens bake hotter than regular ovens and if you use one you need to reduce the temperature to compensate as per your manual. Recipes online and in books nearly always assume you are using a regular oven. It's up to you to make adjustments if you're not.
I'd advise picking up an oven thermometer. They are inexpensive but well worth it so you can test the temps correspond and whether you have any hotspots in there. Most ovens are not anywhere near accurate unless calibrated after installation.
As per the recipe directions too, if using a dark/black bakeware the cooking times will need to be adjusted as it radiates heat differently and bakes more quickly. Using a different sized pan than stated in a recipe can cause issues too.
Also you said you put it back in the oven to "burn some more". If you notice a cake is colouring too much around the edges or on top, it's advisable to use a cake guard or tent it with some foil. That helps to protect it while it finishes cooking through.
Hope that helps!
Heidi says
This recipe worked really well, even making it the night before following those tips. Thanks.
Karen says
Delicious! I may try lemon glaze next time. Ever try lemon flavoring in the cake? Thanks for the wonderful recipes!
Melanie McDonald says
Do yourself a favour and make this one: https://avirtualvegan.com/lemon-blueberry-loaf/
It's the most popular cake recipe on my website!
Dianna says
I love this recipe and used it with all kinds of frozen and dried fruit, as well as a wonderful gluten free flour mix from the artisanal cookbook. I made 14 of them in the last three weeks!
I am not vegan as a rule but the cost of eggs and milk made the cost of my traditional cakes (which I cut into 4 pieces for my top customers) prohibitive.
I love this recipe and am definitely going to follow your postings.
Potato ginger and roasted carrot soups are next on the agenda!
Keep up the great work
carol snykus says
Made this cake in a loaf pan; so simple. used frozen bluberries.
loved the texture; so light and fluffy.
loved the cake. thank you!
Simon says
I made this today, turned out great except the icing was no where near as opaque as in your pictures :-(
Melanie McDonald says
Glad you enjoyed it! Tip for next time: For the icing to be whiter/opaque like mine you simply need to add less milk. You need a really tiny amount. It's impossible to give an exact amount because it varies depending on what brand of powdered sugar is used and the time of year. Too much and it will be thinner and less opaque. That's why it should be added literally a drop at a time, mixing between each addition. Hope that helps!
Jesse-Gabriel says
Das Rezept sieht köstlich aus, aber mich verwirrt ein wenig die Flüssigkeitsmenge! 312 Gramm Mehl und dann 300 ml vegane Milch Alternative + 120 ml Öl. Ist das richtig 312g Mehl und 420 ml Flüssigkeit?
Grüße,
Jesse-Gabriel
Melanie McDonald says
Yes that's correct. It's not an excessive amount of liquid. The batter is quite thick.
ruby says
hi Mel...was wondering if I could use spelt flour with the same results
Melanie McDonald says
You could use spelt flour although I'd recommend using the weight measurement because 1 cup of spelt weighs less than 1 cup of all purpose flour.