Vegan Blueberry Cake
Enjoy every bite of this vegan blueberry cake recipe. This cake delights you with its moist, fluffy texture and juicy blueberry flavor that melts in your mouth. Enjoy a slice of this indulgent treat and see why blueberry cake has become a favorite dessert.
If you want to indulge in a sweet, delicious, and tasty treat, this easy vegan blueberry cake is a winner. It’s as if I transformed vegan blueberry muffins into a cake, bursting with flavor!
This classic cake sends your taste buds into overdrive as it blends the taste of plump blueberries and soft, fluffy cake to create a yummy dessert you won’t forget. Besides, it’s so easy to make a blueberry cake vegan, you won’t miss cracking those eggs!
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Flour — I use all-purpose flour. You can substitute Whole Wheat Pastry Flour or high-quality gluten-free baking flour.
- Sugar — Granulated sugar is the key to a delicious cake, but you can substitute coconut sugar for more caramel flavor.
- Blueberries — You can use frozen or fresh blueberries. Substitute mixed berries such as blackberries and raspberries.
Choose the Best Blueberries
Berries should be plump and smooth-skinned. The color is an indicator of ripeness (not the size), so select berries that are deep purple-blue. Frozen blueberries are frozen at the peak of ripeness, and they hold their shape better while baking.
Storage Tips
Store the whole cake or slices in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. Individual slices can be stored in an airtight container and frozen for up to 2 months.
Vegan Frosting
These are the best vegan frosting options for this vegan blueberry cake:
- Vegan Vanilla Frosting
- This Vegan Cream Cheese Frosting is always a favorite
- This Vegan Ermine Frosting adds a nice touch
- Vegan Chocolate Frosting
- Any of these frostings would be great with a little blueberry sauce drizzled over the top.
Why This Recipe is a Winner
- COLORFUL — Blueberries create pops of color and flavor throughout the cake.
- SWEET — Vanilla frosting adds sweetness and consistency.
- VERSATILE — Change up the flavors by adding lemon zest to make a lemon blueberry cake
Want to write a special message, like “Happy Birthday” on your cake? This vegan royal icing is perfect when used with the right frosting tips.
Marly’s Tips
Use these tips and tricks to make this recipe for blueberry cake perfect every time:
- Bake a blueberry sheet cake in a 9×13 inch cake pan for 40 to 50 minutes.
- Add a tablespoon of lemon zest to make a vegan lemon blueberry cake.
- I love this guide from The Spruce Eats on flavors to combine with berries. It’s geared toward beverages, but the suggested flavors work with cakes, too.
- Make this into a vegan blueberry coffee cake by adding a streusel topping. Use the streusel from my vegan coffee cake as a guide.
I highly recommend serving this homemade blueberry cake with a glass of my Iced Chai Latte. They go so perfectly together!
Frequently-Asked Questions
Can you put frozen blueberries in a cake?
You can use frozen blueberries in place of fresh ones in a cake recipe. Frozen blueberries can perform better in baking because they don’t sink to the bottom as much as fresh and stay intact during baking.
Should you thaw blueberries before baking?
Add frozen berries in their frozen state to batter. However, if the recipe calls for thawed or fresh blueberries, it’s a good idea to follow those instructions.
Need More Blueberry Recipes?
If you love this vegan blueberry cake and want more vegan blueberry dessert recipes, you should try this vegan blueberry crumble. It’s another easy dessert! Here are a few more of our favorites:
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Easy Vegan Blueberry Cake
Ingredients
- 3 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 cup blueberries , frozen or fresh
- ⅔ cup vegetable oil
- 2 cups cold water
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
Vanilla Frosting
- 2 tablespoons coconut oil
- 1 ½ cups powdered sugar
- 1 to 2 tablespoons plant-based milk , vanilla
Instructions
- Heat your oven to 350°F/175°C. Spray two round cake pans with vegetable spray. You can also place a piece of parchment paper at the bottom of the pans and spray the sides with vegetable oil.
For the Cake
- Combine dry ingredients in a large mixing bowl, including the flour, sugar, salt, and baking soda. Stir to combine.
- Add the fresh or frozen blueberries to the flour mixture and lightly stir to ensure the blueberries are coated.
- In a separate bowl, combine the wet ingredients, such as the vegetable oil, water, vinegar, and vanilla. Stir to combine.
- Pour the water mixture into the flour mixture. Stir until combined.
- Pour the batter into your prepared pans. Bake for 30 to 35 minutes until a toothpick inserted in the middle comes out clean.
- When the cakes are done, remove them from the oven. Allow the cakes to cool for about 10 minutes before inverting them onto a serving plate.
For the Frosting
- Make the frosting, by combining the coconut oil with the powdered sugar. Stir until a crumbly mixture forms. Add plant-based milk, one tablespoon at a time, until you achieve a nice, spreadable texture.
- Spread half the frosting on the top of the bottom cake. Place the second cake on top of the frosted cake. Spread the remaining frosting on the top layer. Do not frost the sides.
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2021.
I made this recipe two years ago people that ate it keep begging me to make it again.
Hi Dana! Thanks for your comment. I’m glad to see this recipe was so popular! It’s a great summer dessert, so maybe you’ll make them happy and make it again soon?
This recipe is perfect for my baby shower. Although I am not vegan, many of my guests are so I wanted to make a cake that they would enjoy. This is absolutely gorgeous! Thank you for sharing!
You’re so welcome, Sandrine! I hope you love it as much as we do!
Love blueberries so will be on my list to try
I love blueberries and I also like your recipe. Thank!
Thanks! It’s certainly a favorite of ours!
hmm i like the idea of this cake, but you lost me at protein powder. is that necessary? can an alternative ingredient be used to replace the 2/3 cup of the powder?
Hi Katie! Well, I like to add protein powders to my vegan cakes. I find that it adds extra structure that sometimes can be lacking. Oh sure, if you don’t want to add the protein powder, just skip it. I’d probably make the batter without and then if the batter is too runny, I’d add a half cup of additional flour. Let me know how it goes!
the cake looks delicious and i love blueberries. but i’m wondering about the protein powder? is it necessary. it seems unnecessary and somewhat counter-intuitive to add something that is so processed to cake that is very so simple and based on wholesome ingredients.
I love your writing style, it just pulls me softly through the post like a lovely soft current.
Blueberry season is upon us true! Today I bought two pints of blueberries at the farmers market intending to cook something but instead sat under a spreading maple and lazily ate them both while I watched the people shop.
It is really the simplicity of your recipe that elevates the blueberries. I will try this cake out on my guests. Thank you
I am not a big fan of blueberries but your recipe makes me wonder! I wonder if I used Just Mayo in a mayonnaise cake recipe if that would bind like the eggs do (from the mayonnaise). You used protein powder, mostly pea protein in this cake and I wonder if the idea of a binder is why? I’ve tried several vegan cakes and they seem too often, to come out oily which I don’t like. What made you try the protein powder?