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. Can be made in a loaf pan or round cake pan. Glaze optional but recommended!
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!
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 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!
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.
- 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.
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.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Blueberry CakeAuthor:
- 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.
- 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.