Insanely Delicious Vegan Blueberry Lemon Cake

Can you think of any greater spring or summertime treat than an insanely delicious vegan lemon blueberry cake? You’re going to love the bright bold lemon and blueberries sandwiched together with vegan cream cheese frosting and a decadent vegan lemon curd filling! I could eat this cake for breakfast, lunch and dinner!

vegan lemon blueberry cake on a plate with a bowl of lemons

One bite and you’ll be amazed that the entire cake is dairy-free and egg-free! My montra is “vegan food shouldn’t taste vegan” in other words cake shouldn’t have to taste bland! Instead try this vegan blueberry lemon cake recipe that is sure to light up your tastebuds!

I created this simple to follow vegan blueberry cake recipe and added in the zest and juice of bright bold lemons so you get the lemon flavor in the cake as well as in the vegan lemon curd filling.

For a nice springtime feel I made mine a ‘naked’ cake. I thinned out the frosting for the top and just drizzled on a light cream cheese frosting glaze and piled on the delicious seasonal blueberries. I hope you think this vegan lemon blueberry cake is as insanely good as my family does.

What goes into a Vegan Blueberry Lemon Cake?

This blueberry cake recipe has an added kick of lemon juice. The bright tart lemond pairs perfectly with tart-sweet blueberries. You probably have most of the ingredients for this cake in your pantry and fridge right now! Let’s go over some of the specialty ingredients you’ll need to start baking.

Vegan Butter

I used my Homemade Vegan Butter recipe to make vegan butter at home. But you can get vegan butter at your local health food store. Making vegan butter at home is incredibly easy and takes just 5 minutes to whip together, and another 15-20 minutes to freeze. You can find the recipe for my Homemade Vegan Butter here.

Lemons

You can’t have a vegan lemon blueberry cake without the lemons! I used fresh lemons and added the zest to the cake mix. Lemon zest is just full of beautiful natural lemon oil and adds a ton of flavor to any dish. If you don’t have fresh lemons I would add an extra tablespoon of lemon juice and an extra tablespoon of flour to the cake mix.

Vegan Egg Replacer

Vegan Egg Replacer – We want our cakes to come out fluffy and moist and delicious. Adding in 2 vegan egg replacers gives the recipe the right balance. I used Bob’s Red Mill Egg Replacer, but there are several brands of egg replacers you could try (not an affiliate).

I haven’t used the replacer by Just Egg in any baking recipes yet, so I’m not sure if this liquid replacer would work. If you try it out, let me know how it goes!

Applesauce

Unsweetened, unflavored applesauce will help keep our cake nice and moist and is a replacer for traditional eggs. Applesauce is readily available at most grocery stores.

Vegan Buttermilk

Sounds confusing and I bet you’re questioning whether they even sell vegan buttermilk. Well don’t stress because this is easily made at home. Just combine the cup of your preferred plant-based milk with the lemon juice and let sit for at least 5 minutes at room temperature. This will curdle the ‘milk’ and you’ll get that tangy flavor of buttermilk. So easy, right?

Blueberries

You’ll need fresh or frozen blueberries. I used fresh berries for this cake but you can certainly use frozen. You won’t  even have to thaw them out, just wash, toss in some flour and they’re ready to be folded into the cake batter. 

Vegan Lemon Curd

You can buy this at your local natural grocers or you can just go the simple route and make your own! This Vegan Lemon Curd Recipe is so easy, uses everyday ingredients and only takes about 10 minutes from start to finish.

If you’ve been missing out on rich, lucious delectable lemon curd since giving up eggs you can say Buh Bye! With this recipe you can enjoy vegan lemon curd whenever you want!

And after making a batch of this easy delicious vegan lemon curd you can check out this post on 27 Uses for Vegan Lemon Curd. I’m sure you’ll find ideas that will fulfill your cravings for that tart-sweet lemon deliciousness. 

Vegan Cream Cheese

Thank the powers that be for inventing vegan cream cheese! Now available at specialty markets such as Sprouts and Whole Foods, this vegan cream cheese tastes like the real deal in this vegan cream cheese frosting!

If you don’t have vegan cream cheese or just prefer butter cream you can absolutely substitute your favorite vegan/vegitarian cake frosting. I’ve found this frosting by Sam Turnball of It Doesn’t Taste Like Chicken to be particularly good!

How to Make Vegan Blueberry Lemon Cake

The steps for making this vegan blueberry cake recipe could not be simpler. If you’ve ever made a vanilla cake you can make a blueberry cake. Let’s review the steps one by one so you’re prepared to dive right into making this insanely delicious vegan lemon blueberry cake.

Start By Preparing Your Ingredients:

You’ll start out by preparing your cake pans, your ingredients and preheating the oven. Prepare your cake pans by spraying them with cooking spray, and adding a layer of parchment paper to the bottom of each pan. Don’t forget to spray the top of the parchment paper too for easy removal. Preheat the oven to 350 deg F/ 177 deg C.

This means making sure you set out your vegan butter at least 30 minutes prior to starting. You need room temperature butter for this cake recipe. After you’ve set your butter out begin to prepare your vegan egg replacer as per the instructions on the packet. If you don’t have a vegan egg replacer you could try using two flax eggs.

A flax egg is 1 tablespoon of ground flaxseed meal and 3 tablespoons of water. I don’t recommend this egg for this cake, only because it can add an earthy taste to the cake, but it will work in a pinch. Most vegan egg replacers and flax eggs need to sit at room temperature for about 5 minutes to set up.

Next it’s time to tackle the Blueberry Lemon Cake batter:

Now you’ll begin putting all your ingredients together. Start with creaming the butter, sugar, lemon zest and vanilla together in a stand mixer, or with an electric mixer. This is called the creaming method.

What’s happening here is that the butter is mixing with the sugar and zest to create a fluffy butter. You’re whipping air into the mixture and this aids in the light fluffy texture of the cake. You’ll add the lemon zest in at this step as the granulated sugar will grate on the lemon zest and infuse with the lemon oils. 

Once your butter mixture has been going about 4- 5 minutes and is light and fluffy it’s time to prepare the dry ingredients. In a large bowl you want to whisk together the flour, baking powder, baking soda and salt.

Working in batches, alternate adding in the dry ingredients with the wet ingredients. For this cake the wet ingredients are the egg replacer, applesauce, vegan butter milk and lemon juice. This should be done in about 3 alterations and mixed until incorporated. 

When your batter is done mixing it’s time to add in the fresh or frozen blueberries. Because you can’t have a vegan blueberry lemon cake without the blueberries! First wash your blueberries. Next you’ll place in a large bowl and sprinkle in the reserved 2 tablespoons of flour.

Coat the blueberries in the flour by gently tossing or rolling them around in the bowl. Now they’re ready to be folded into the batter. Using a spatula gently fold the blueberries in the batter. Here I suggest being gentle, the more you mix the batter, the more gluten builds up.

The more gluten your cake has the tougher it will turn out to be. We want light and fluffy cakes so mix gently and not too long.

When the Cake Batter is ready it’s time to bake:

Divide your cake batter between 2 prepared 9” cake pans. You are now ready to pop the cake in the oven. Your oven should already have reached the correct temperature. I highly recommend using an oven thermometer for more accurate baking. Mine cost about $15 from Amazon and it was worth every penny!

Now let’s make the vegan cream cheese frosting:

While your cake is baking, prepare the frosting. This easy cream cheese frosting is so simple to make. Just add all the ingredients to the bowl of a stand mixer with the paddle attachment or a large bowl with an electric mixer.Cream together the vegan cream cheese and vegan butter.

Next add in the powdered sugar and drizzle in the plant-based milk a teaspoon at a time until you reach the desired consistency. Be careful with adding liquid as a little will go a very long way.

Make your own Vegan Lemon Curd or prepare store bought:

 If you’re making your own Vegan Lemon Curd I would do that at this step. Just visit this post for all you need to make your own Vegan Lemon Curd. It takes just under 10 minutes and will cool while your cake cools down.

When the cake is baked you’ll prepare to stack it:

Your cake is done remove it from the oven and allow it to sit in the cake pans for about 5 minutes. After the cakes are cool enough to handle transfer to a wire rack to cool completely. It is very important to allow the cakes to cool completely before stacking or your frosting and lemon curd will melt off the cake.

When everything is cooled start to build your cake. Place down 1 cake round and pipe or spread on a thick layer of cream cheese icing around the edge of the cake. Then fill the center with your prepared lemon curd. If the curd has thickened too much it may be hard to spread, just pop it in the microwave for 15-20 seconds and stir to a spreadable consistency. Not too hot, or the curd will be too runny to stay on the center of the cake. 

Now you can finish icing your cake. To get the ‘naked cake’ look I acheived here just thin out the remaining frosting with a bit more plant-based milk and spread a thin layer on the top of the cake. Sprinkle the top with any remaining blueberries and enjoy!

Wasn’t that easy?

With just a few specialty ingredients you could be enjoying this insanely delicious vegan lemon blueberry cake in no time! 

Do you love lemon? Here are some other Lemon Recipes you might enjoy:

  • Vegan Lemon Curd
  • Triple Threat Lemon Cupcakes
  • Lemon Thumbprint Cookies
  • 27 Uses for Vegan Lemon Curd

Keep Reading for this Insanely Delicious Vegan Blueberry Lemon Cake Recipe

Yield: One 2 Layer Cake

Insanely Delicious Vegan Blueberry Lemon Cake

vegan lemon blueberry cake on a plate with a bowl of lemons

This recipe for an Insanely Delicious Vegan Blueberry Lemon Cake will have you swooning. The tartness of the lemon and blueberries is a perfect pair. Vegan Cream Cheese Frosting turns this cake from decadent to insanely delicious! The cake is moist and light with bursts of berry and lemon goodness. The only vegan blueberry cake recipe you'll ever need!

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • Vegan Lemon Blueberry Cake Ingredients:
  • 2 sticks (16 tablespoons) vegan butter, softened
  • 2 cups granulated sugar
  • 2 tbsp lemon zest, about 2 medium size lemons
  • 2 Vegan Eggs, Vegan Egg Replacer or Flax Eggs
  • ¾ cup applesauce, plain
  • 2 tsp Vanilla Extract
  • 3 cups plus 2 tablespoons flour, divided
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup plant-based milk
  • ½ cup lemon juice, about 3 medium lemons
  • 2 cups blueberries, divided
  • 1/2 cup vegan lemon curd
  • Vegan Cream Cheese Frosting Ingredients:
  • 8 oz Vegan Cream Cheese
  • 4 tbsp vegan butter
  • 2 ½ cups powdered sugar
  • 1-3 tsp plant-based milk

Instructions

    1. Preheat oven to 350deg F/ 177 deg C. Prepare vegan egg replacer per the instructions on the package. Prepare your cake pans by spraying with cooking spray and placing a round of parchment paper in the bottom of each pan. Spray the top of the parchment with cooking spray as well. Prepare your vegan buttermilk by mixing the plant based milk with the lemon juice and allow to sit at room temperature for about 5 minutes.

    2. Cream the butter with the granulated sugar, vanilla extract and the lemon zest for 4-5 minutes until light and fluffy.

    3.  In a large bowl whisk together the flour, baking powder, baking soda and salt.

    4. In alternating batches add in the dry ingredients and the wet ingredients, mixing in between additions to incorporate.

    5. When all ingredients except the blueberries have been added. Prepare the blueberries. Wash berries and toss them together in a bowl with the remaining 2 tablespoons of flour until coated. Now gently fold the blueberries into the cake batter. Divide the finished batter evenly between 2 cake pans. Bake for 35-45 minutes, depending on your oven and altitude. Watch carefully the last few minutes of baking. Your cakes are done with the tops are a golden brown and a toothpick inserted in the center comes out clean with no wet batter.
    6. Allow the cakes to cool in the pan for about 5 minutes. When the cake is cool enough to handle transfer to a wire rack to cool completely.

    7. While your cakes are cooling make the Vegan Cream Cheese Frosting. Whip together the vegan cream cheese and vegan butter for 4-5 minutes. Add in the powdered sugar and continue to beat. Slowly drizzle in the plant based milk 1 teaspoon at a time until you reach your desired consistency. 

    8. Once your cakes are completely cooled pipe or spread a thick ring of frosting around the edge of the cake. Fill the center with a thick layer of vegan lemon curd. Place the second cake on top and finishes frosting the cake to your liking. The frosting recipe is enough to cover the entire cake, or you can thin out the frosting with a little more plant-based milk and drizzle on the top for a ‘naked cake’ look. Add the remaining blueberries to the top of the cake for an even more impressive look. 

Done!

Wasn’t that fun? I love baking cakes that turn out as beautiful as they taste. If you love lemon and blueberry as much as my family you’re really going to love this Vegan Lemon Blueberry Cake recipe. 

Thank you for reading my post, I hope you all enjoyed my recipe. I love feedback so make sure you leave a comment and rate this recipe if you decide to try it. I also really enjoy seeing your bakes on Instagram so be sure to tag your creations with hashtag #veganbakingathome.

Until next time!

Allison Bost

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