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A slice of frosted lemon blueberry cake with lemon halves, a blue napkin, and a cake in the background.
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5 from 1 vote

Vegan Lemon Blueberry Cake

This vegan cake is full of fresh lemon and blueberry flavor with a lemon whipped frosting. It's perfect for your spring and summer celebrations.
Prep Time20 minutes
Cook Time30 minutes
Frosting Time15 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 10 servings
Calories: 698kcal
Author: Jen Cardenas

Equipment

  • Electric mixer
  • 2 9 inch cake pans
  • cooling rack

Ingredients

Cupcake

  • 1½ cups non-dairy milk
  • 2 tablespoon fresh lemon juice
  • 3 cups all purpose flour Plus 1 tablespoon for the blueberries
  • 1½ cups white sugar
  • 2 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup vegetable oil
  • 2 teaspoon lemon extract
  • 1 tablespoon lemon zest about 1 lemon
  • 1 cup fresh blueberries

Frosting

  • 1 cup vegan butter slightly softened
  • 3½ cups powdered sugar
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon non-dairy milk any kind
  • 1 tablespoon lemon zest
  • Few drops of lemon food coloring optional

Instructions

Make the Cake

  • Preheat the oven to 350°. Lightly coat two 9 inch cake pans with non-stick oil spray.
  • In a measuring cup, combine the 1½ cups non-dairy milk with the 2 tablespoon fresh lemon juice and set aside for a couple minutes. This will make a vegan buttermilk.
  • In a small bowl, stir 1 tablespoon of flour with the 1 cup fresh blueberries. This will keep them from all sinking to the bottom of your cake.
  • In a large bowl, whisk together the 3 cups all purpose flour, 1½ cups white sugar, 2 teaspoon baking soda, and ½ teaspoon salt. Add in the vegan buttermilk, ⅔ cup vegetable oil, 2 teaspoon lemon extract, and 1 tablespoon lemon zest and whisk until combined. Stir in the blueberries. Pour the cake batter evenly in the two prepared cake pans.
  • Bake for about 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for at least 20 minutes. Then remove the cakes from the pans and let them cool completely on a wire rack.

Make the Frosting

  • Using a stand mixer or a hand mixer, cream the 1 cup vegan butter for about 1 minute to make it light and fluffy. Mix in 1½ cups of powdered sugar and 1 tablespoon non-dairy milk. Mix on low until combined and then beat on high for about 30 seconds.
  • Add 1 cup of powdered sugar and 1 tablespoon of lemon juice. Mix on low until combined and then beat on high for about 30 seconds. Repeat again with the remaining 1 cup of powdered sugar and 1 tablespoon of lemon juice.
  • Mix in the 1 tablespoon lemon zest and optional lemon food coloring.
  • Frost the cooled cake and decorate with blueberries if desired.

Notes

    • You can use frozen blueberries in this cake but it will turn your cake a blue/purple color.
    • If your frosting is too thick, add a bit more non-dairy milk.  If it's too thin, add more powdered sugar.
    • Store leftover cake in an airtight container at room temperature for up to 4 days.  You can also store it in the fridge for up to a week.

Nutrition

Calories: 698kcal | Carbohydrates: 104g | Protein: 5g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Sodium: 497mg | Potassium: 113mg | Fiber: 2g | Sugar: 73g | Vitamin A: 951IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg