One Bowl Vegan Lemon Blueberry Cake

The warm, inviting aroma of freshly baked cake fills the air, signaling a moment of celebration. This One Bowl Vegan Lemon Blueberry Cake comes together in just under an hour and is beloved for its delightful combination of zesty lemon and sweet blueberries. Its simplicity and delicious flavor make it a standout treat for any occasion.

This recipe is perfect for anyone looking to indulge in a decadent dessert without the use of animal products. Whether you’re hosting a gathering, celebrating a birthday, or simply craving a sweet bite, this cake fits the bill. For best results, consider making it a day ahead; the flavors deepen as it sits!

Why You’ll Love This Recipe

• The cake has a tender crumb thanks to the almond flour.
• It’s naturally sweetened with coconut sugar, offering a unique flavor.
• Fresh blueberries burst with juiciness in every slice.
• It only requires one bowl for minimal cleanup.

What You’ll Need

Gather the following ingredients to create this delicious cake.

For the Dry Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour
• 1 cup coconut sugar
• 1 tsp baking powder

For the Wet Ingredients

• 1/2 cup plant-based milk
• 1/4 cup lemon juice

For the Filling

• 1 cup blueberries

Almond flour can be replaced with oat flour for a nut-free option.

Substitutions & Swaps

• Coconut sugar can be swapped for brown sugar.
• Any plant-based milk works in this recipe.
• Fresh blueberries are interchangeable with frozen.
• Lemon juice can be substituted with apple cider vinegar.

How to Make It

Start by preparing your ingredients for an effortless baking experience.

Preheat the oven

Preheat the oven to 350°F (175°C) to ensure it’s hot when the cake goes in.

Mix dry ingredients

In a large bowl, mix almond flour, all-purpose flour, coconut sugar, and baking powder until well combined.

Add wet ingredients

Add the plant-based milk and lemon juice to the dry mixture, stirring until everything is combined and the batter is smooth.

Fold in blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Pour into pan

Pour the batter into a greased cake pan, leveling it out for even baking.

Bake the cake

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool before serving

Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before serving.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freeze slices individually to save.
Reheat: Microwave for 15-20 seconds for a warm slice.

Tips for Best Results

• Ensure the ingredients are at room temperature for better mixing.
• Don’t overmix the batter to keep the cake tender.
• Use fresh blueberries for the best flavor and texture.
• Allow the cake to cool completely for easier slicing.

Serving Suggestions

• Enjoy it with a dollop of dairy-free whipped cream.
• Pair with a cup of tea for a relaxing afternoon.
• Serve at a potluck or picnic for a fresh dessert option.