Vegan Blueberry Lemon Cake that is simple and easy to make with wholesome ingredients! This healthy blueberry lemon cake is gluten free, dairy free, oil free, eggless and naturally sweetened with maple syrup. Perfect for breakfast or a quick snack.
Each week, I like to prep a batch of muffins or a loaf to keep in my freezer for quick breakfasts and snacks. Year around I always turn to my favourite banana bread muffins but lately with the abundance of fresh blueberries, I’ve been taking full advantage and baking these blueberry oatmeal muffins, chocolate chip blueberry muffins and making lots of this blueberry lemon mug cake.
Me being extra lazy, I wanted to make a loaf cake version so I didn’t have to mix all the ingredients for the mug cake every day. Plus, summer calls for all things blueberry and lemon!
Ingredients in this Healthy Vegan Blueberry Lemon Loaf
This vegan blueberry lemon loaf cake is made with the healthiest of ingredients and is gluten free, eggless, dairy free, oil free and low in sugar! Here’s what you’ll need:
- Blueberries: Fresh or frozen! If using frozen, toss them in an extra 1/2 tbsp of potato starch and remove them from the freezer right before folding it in to prevent them from bleeding too much and releasing excess juice.
- Lemons: We’ll need both the juice and zest.
- Vanilla & Almond extract: Optional, but it does makes this cake extra tasty!
- Maple Syrup: To keep this cake naturally sweetened. You’ll only need 3 tbsp for the entire loaf. If you prefer a sweeter cake, you can add some dry granulated sugar or a drizzle on top.
- Coconut Yogurt: Makes this cake super moist without having to add any oil. You could also use pureed silken tofu.
- Oat Flour: Use a fine blend for the perfect texture. Homemade oat flour still works but it might be slightly denser.
- Almond Flour: Gives the cake a lovely buttery flavour and again, fine almond flour is ideal here.
- Potato Starch: Helps bind and also absorb extra moisture from the blueberries.
- Baking Soda
How to make Vegan Blueberry Lemon Loaf
This vegan gluten free blueberry lemon cake is incredibly easy to make– and only 1-bowl required!
- Start by mixing all the wet ingredients in a bowl with a whisk until well combined.
- Then add the dry ingredients and stir until just combined. Fold in the blueberries. If using frozen, be sure to toss them in potato starch first!
- Transfer the batter to a prepared loaf pan and bake for about 35 minutes or until toothpick inserted comes out clean. Allow the load to cool in the pan for 5 minutes and then on a wire rack until completely cool.
How to store blueberry lemon cake
- Room Temperature: Store in an air tight container at room temperature for up to 3 days. I do not recommend refrigerating it as dries it out.
- Freezer: Slice and keep in a freezer safe container individually wrapped or with parchment paper between each slice. When ready, cover with a damp paper towel and let it thaw at room temperature or microwave for 30 seconds until warm.
More Blueberry & Lemon Recipes to Try!
- Blueberry Lemon Mug Cake
- Blueberry Chocolate Chip Muffins
- Oatmeal Blueberry Muffins
- Lemon Poppyseed Muffins
- Butterscotch Blueberry Lemon Flapjacks
SAVE IT FOR LATER! ↓
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Vegan Lemon Blueberry Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeDescription
Vegan Blueberry Lemon Cake that is simple and easy to make with wholesome ingredients! This healthy blueberry lemon cake is gluten free, dairy free, oil free, eggless and naturally sweetened with maple syrup. Perfect for breakfast or a quick snack.
Ingredients
- 1/2 cup blueberries (50g)
- 1/3 cup lemon juice (80ml)
- 3 tbsp maple syrup (60g)*
- 1/2 cup coconut yogurt (120g)
- 1 tsp vanilla extract (5g)
- ½ tsp almond extract, optional (3g)
- ½ tbsp lemon zest
- ¾ cup fine oat flour (90g)
- 1/2 cup almond flour (60g)
- 2 tbsp potato starch (14g)
- 1 tsp baking soda (5g)
- 1/4 tsp salt, optional
Instructions
- Preheat oven to 350 F (180C). Grease or line a 3.5×7 inch baking tin with parchment paper.
- Into a mixing bowl, add in the lemon juice, maple syrup, coconut yogurt, vanilla extract, almond extract and lemon zest and whisk until combined. Then add in the oat flour, almond flour, potato starch, baking soda and salt, and whisk until just combined. Fold in the blueberries. If using frozen blueberries, be sure to take it out right before folding them and toss them in 1/2-1 tbsp potato starch.
- Pour the batter into the loaf pan and bake for 35-40 minutes or until top is golden and toothpick comes out clean when inserted. Mine was perfect at 37 minutes.
- Cool loaf for no more than 5 minutes in the pan. Then carefully remove and transfer to a wire rack, allowing for it completely cool. Slice, serve and enjoy!
Notes
- *This cake is not overly sweet. If you prefer a sweeter cake, add 2-3 tbsp of any dry granulated sugar or drizzle with a quick glaze on top by combining 1/2 cup powdered vegan sugar and 2-3 tbsp of lemon juice. Start with 2 tbsp and add 1 tsp at a time until desired consistency.
- Helpful Equipment: small batch loaf pan, spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free, north american
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 8g
- Sodium: 262mg
- Fat: 6.7g
- Saturated Fat: 5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0
- Carbohydrates: 24g
- Fiber: 2.8g
- Protein: 4.2g
- Cholesterol: 0
Keywords: healthy lemon blueberry loaf, vegan lemon blueberry cake, dairy free blueberry lemon yogurt bread
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I have made this recipe 2x to the letter. Each time the cake has turned too moist and gooey in the middle and did not really “rise”. How can I make it more cake looking like the picture. It still tastes good and so we eat it anyway.
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Hi Gia!
Hmm, I’m wondering what size pan did you use? This one fits a really small loaf pan so if you use a larger one it won’t rise as much. Also, you could try baking it for a couple more minutes (i’d say 3-5 in addition to the 40 minutes) if its not fully baked inside. If the top is cooked, cover it with foil so it doesn’t burn. Gluten free bakes tend to take longer especially if its humid so it could be that the flours didn’t absorb the liquid as much. I hope that helps!
Thank you Lisa!
SO GOOD. I kept making the mug cake version of this over and over so it was nice to have this last me a while. Very natural, not too sweet. I skipped the potato starch and used a bit of flour since I didn’t have any, and it came out great!
★★★★★
Just made this recipe and am in love with the flavor and perfect texture!! the lemons really shine in this and the blueberries are so juicy!
★★★★★
So yummy!! This recipe was super easy to make and tastes so good. It barely lasted a day in my house, because everyone ate it! I used almond milk yogurt instead of coconut yogurt and it still turned out perfect!!
★★★★★