Dairy-Free Classic Blueberry Cake
Indulge in the timeless charm of this Dairy-Free Classic Blueberry Cake, a dessert that combines simplicity with irresistible flavors. Perfectly moist and bursting with juicy blueberries, this cake uses almond milk and apple cider vinegar to create a dairy-free "buttermilk" for a tender crumb that rivals traditional recipes. Flavored with the subtle brightness of lemon zest and vanilla, every slice is loaded with fresh blueberries, expertly coated in cornstarch to prevent sinking. With just 20 minutes of prep and a quick bake, this cake is ideal for serving at brunches, afternoon tea, or as a light and refreshing dessert. Whether you're dairy-free or just love a good blueberry treat, this easy recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.75 cup granulated sugar
- 0.5 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1.5 cups fresh blueberries
- 1 tablespoon cornstarch
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a small amount of coconut oil.
In a small bowl, combine the almond milk and apple cider vinegar. Stir together and let sit for about 5 minutes to curdle, forming a non-dairy 'buttermilk'.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the sugar and melted coconut oil together until well combined. Add in the vanilla extract, lemon zest, and the prepared almond milk mixture, whisking to combine.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined, being careful not to overmix.
In another bowl, toss the blueberries with cornstarch until they are evenly coated. This helps prevent the blueberries from sinking while baking.
Gently fold the blueberries into the batter using a spatula.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Once cooled, slice and serve the cake. Enjoy your delightful dairy-free blueberry cake!
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2271 mg | 99% | |
| Total Carbohydrate | 378.8 g | 138% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 173.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 475 mg | 37% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
