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Have you ever dreamed of a cake that’s moist, fruity and also vegan? Your dream is about to come true! This simple vegan blueberry cake recipe is pure bliss. The best part? You can bake this delicious cake in many different shapes – as a loaf cake, round cake, bundt cake, traybake, muffins or even cupcakes! It’s the perfect treat for spring and summer, when blueberries are in full season.
No eggs, butter or milk – this is how delicious vegan can be
You might think a vegan cake could never taste as good as a traditional one made with eggs, butter and milk. But this recipe proves the opposite! It uses no animal products and is still incredibly tasty and moist. The batter is ready in less than 5 minutes and can go straight into the oven. The result is a soft, fluffy and juicy blueberry cake that will delight every palate.
Cake tin: loaf cake, traybake, bundt or muffins – the choice is yours
The versatility of this recipe is remarkable. No matter which baking tin you prefer – whether it’s a loaf tin, a springform pan, muffin cases or something else – this blueberry cake always works. Just remember to adjust the baking time depending on the tin. Smaller and flatter cakes bake faster. Muffins and cupcakes, for example, only need 20–25 minutes in the oven.
Recipe
Blueberry cake
- 240 ml soy milk
- Juice of 1 lemon (about 60 ml lemon juice)
- 120 ml rapeseed oil
- 1 tsp vanilla extract
- 300 g wheat flour
- 2 tsp baking powder (I use cream of tartar baking powder)
- 1 tsp baking soda or 2 tsp extra baking powder
- 1 pinch of salt
- 150 g erythritol
- 200 g blueberries
- 1 tbsp cornflour or more flour for dusting
Blueberry frosting
- 100 ml vegan whipped cream
- 100 g vegan cream cheese
- 2-3 tbsp icing sugar
- 2-3 tbsp lemon juice
- 2 sachets whipping cream stabiliser
- 3-4 drops blue food colouring (vegan & sugar free)
Decoration (optional)
- Blueberries
- Blackberries
- Desiccated coconut
Method
Bberry cake
- Preheat the oven to 180 °C (top/bottom heat). Grease a 25 cm loaf tin and line with baking paper. I had to trim the baking paper to fit. If you’re using a different tin, make sure to grease and flour it well.
- Mix the soy milk with the lemon juice in a bowl or jug and set aside for about 5 minutes until it curdles into vegan buttermilk (this doesn’t work as well with other plant-based milks, but that’s not a problem).
- Meanwhile, sift the flour and baking powder into a large bowl. Then whisk in the bicarbonate of soda, salt and sugar.
- Add the milk-lemon mixture, oil and vanilla extract, and briefly whisk until everything is just combined.
- Wash the blueberries, pat dry and toss them in a little cornflour in a small bowl (this prevents them from sinking to the bottom and losing too much juice while baking). Carefully fold 180 g of them into the batter with a spatula.
- Pour the batter into the prepared tin and gently tap the tin on the counter a few times to remove air bubbles and smooth the top.
- Scatter the remaining blueberries on top and bake for about 55 minutes, or until a skewer inserted comes out clean. (If the cake browns too much during baking, cover it loosely with baking paper. Always check with a skewer!)
Leave to cool in the tin for 10–15 minutes. Then remove and allow to cool completely on a wire rack.
Blueberry frosting
- In a mixing bowl, whip the vegan cream with the whipping stabiliser using an electric hand mixer. Add the blue food colouring drop by drop until you reach the desired shade.
- In another bowl, briefly mix the vegan cream cheese, icing sugar, whipping stabiliser and lemon juice until creamy. Do not overmix or it will become too runny. Then carefully fold in the whipped cream.
- Spread the blueberry cream over the cooled cake and decorate with fresh blueberries, blackberries and desiccated coconut if desired.
Tips & tricks
For the perfect vegan blueberry cake without eggs, here are some useful tips and tricks:
- Use cold cream! If it’s at room temperature or warm, it won’t whip properly – at least that’s been my personal experience.
- Stick to the recipe and use light flour, regular sugar (not sugar substitutes) and soy milk for the best texture.
- Do not overmix the batter. A few lumps are fine – overmixing makes the cake less fluffy.
- Mix the cream cheese mixture really briefly, or simply fold the ingredients together. Otherwise, it may become too runny – I had to redo mine once for this reason.
- Tap the filled cake tin gently on the counter to remove air bubbles and smooth the batter.
- For the classic “crack” on a loaf cake like from the bakery, carefully score the cake with a knife after 10 minutes of baking. This allows it to rise evenly.
- If the cake surface becomes too dark, simply cover it loosely with baking paper.
- Always do the skewer test to check if it’s baked through. Insert a wooden skewer into the middle – if it comes out clean, the cake is done.
Storing & freezing
Your vegan blueberry cake will keep in an airtight container at room temperature for up to 3 days, and in the fridge for up to 5 days. If it becomes dry after a few days, you can briefly warm it in the microwave to restore its softness and moisture.
Leftover slices can be frozen easily – just place them in freezer-safe containers or bags and seal airtight. You can then defrost individual portions whenever you like, either in the microwave or toaster, and enjoy this delicious vegan blueberry cake again and again.
I hope this recipe inspires you to explore the world of vegan baking. A moist, fruity blueberry cake without animal products can be just as delicious. Try it out and share your vegan baking creations with friends and family to show them the variety and delight of vegan cuisine.
PS: The inspiration for this delicious cake came from the wonderful Bianca Zapatka.
