Vegan Classic Blueberry Cake
Indulge in the light and fluffy perfection of this Vegan Classic Blueberry Cake, a plant-based twist on a timeless favorite. Bursting with juicy blueberries and a hint of zesty lemon, this egg-free and dairy-free recipe makes for a delightful dessert or snack. Made with wholesome ingredients like almond milk and apple cider vinegar, the cake achieves an incredibly moist texture without the use of animal products. Effortlessly prepared in just 15 minutes, it bakes to golden perfection in under 35 minutes. A simple dusting of powdered sugar adds an elegant touch, making this cake ideal for everything from weeknight treats to special occasions. Whether you follow a vegan lifestyle or are simply craving a delicious homemade cake, this easy blueberry cake is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.5 cup canola oil
- 1.5 cups fresh blueberries
- 1 tablespoon lemon zest
- 1 tablespoon powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate small bowl, mix the almond milk and apple cider vinegar and let it sit for about 5 minutes to curdle slightly.
Add the vanilla extract and canola oil to the almond milk mixture and whisk to combine.
Pour the wet ingredients into the dry ingredients and gently stir using a spatula until just combined. Be careful not to overmix.
Fold in the blueberries and lemon zest gently, ensuring the blueberries are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, lightly dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 430.3 g | 156% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 231.0 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 485 mg | 37% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 553 mg | 12% | |
*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.
