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Vegan blueberry lemon cake

Vegan blueberry lemon cake presented on a black serving board with a bowl of blueberries, alongside a cup of herbal tea.


  • 2 ½ cups (315g) plain flour
  • 1 ¼ cups (250g) white sugar
  • 3 teaspoons baking powder
  • Pinch of salt, optional
  • ¾ cup (190g) dairy-free milk, such as almond, soy or coconut
  • ½ cup (125g) liquid vegetable oil, such as olive, sunflower, rapeseed oil
  • ⅓ cup (80g) lemon juice and zest, (about 2–3 lemons)
  • 1 teaspoon vanilla extract, optional
  • 1 ¼ cups (190g) blueberries, fresh or frozen


  1. Preheat your oven to 180°C.
  2. Add all the dry ingredients (flour, sugar, baking powder and salt) to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest and vanilla) and mix until just before it’s combined.
  3. Add half of the blueberries and gently fold them through. Pour the batter into a 20 cm (8 inch) round cake tin. Scatter the remaining blueberries on top and gently press some of them into the cake.
  4. Bake the cake for 50 minutes to 1 hour or until you can poke a skewer in the middle and there's no wet batter on it. This is a moist cake so some crumbs on your skewer are fine.
  5. Allow the cake to cool in the cake tin for 10 minutes then cool on a wire rack.

The cake can be stored in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month. If you freeze the cake, the texture of the blueberries will change.

Recipe from Rainbow Nourishments. Photo by nelea33.