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Have you ever dreamed of a cake that is moist, fruity and vegan? Your dream is about to come true! This simple vegan blueberry cake recipe is a real treat. The best thing about it? You can make this delicious cake in different shapes, be it a loaf cake, round cake, bundt cake, sheet cake, muffins or even cupcakes! It’s perfect for spring and summer, when the blueberries are in full bloom.
Without egg, butter and milk - vegan can be so delicious
You might think a vegan cake can’t be as delicious as a traditional cake made with eggs, butter and milk. But this recipe proves otherwise! It uses no animal products and is still incredibly tasty and moist. The sponge is prepared in less than 5 minutes and can then be popped straight into the oven. The result is a soft, fluffy and moist blueberry cake that will delight any palate.
Cake tin: loaf cake, sheet cake, bundt cake or muffins - the choice is yours
The versatility of this recipe is remarkable. No matter which baking tin you prefer – be it a loaf tin, springform pan, muffin tin or other – this blueberry cake always turns out well. Note, however, that you will need to adjust the baking time depending on the tin. Smaller and flatter cakes are ready more quickly. Muffins and cupcakes, for example, only need 20-25 minutes in the oven.
Recipe
Bberry cake
- 240 ml soy milk
- Juice of 1 lemon approx. 60 ml lemon juice
- 120 ml rapeseed oil
- 1 teaspoon vanilla extract
- 300 g wheat flour
- 2 tsp baking powder (I use cream of tartar baking powder)
- 1 teaspoon baking soda or 2 teaspoons more baking powder
- 1 pinch of salt
- 150 g erythritol
- 200 g blueberries
- 1 tbsp cornflour or more flour for rolling
Blueberry frosting
- 100 ml vegan whipped cream
- 100 g vegan cream cheese
- 2-3 tbsp powdered sugar
- 2-3 tablespoons lemon juice
- 2 pkg. cream stiffener
- 3-4 drops blue food coloring (vegan & sugar free)
Decoration (optional)
- Blueberries
- Blackberries
- Grated coconut
Instructions
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 cut the baking paper slightly to the width. If you are using a different tin, be sure to grease the baking tin and dust with flour.
- Mix the soy milk with the lemon juice in a container (e.g. bowl/measuring jug) and set aside for approx. 5 minutes until it has curdled into vegan buttermilk (this does not work well with other types of plant-based milk, but that is not a problem).
- Meanwhile, sieve the flour and baking powder into a large bowl. Then mix in the baking soda, salt and sugar with a whisk.
- Then add the milk and lemon mixture, vegetable oil and vanilla extract and mix briefly with a whisk until all the ingredients have combined.
- Wash the blueberries, pat dry and dredge in a little cornflour in a small bowl and roll in it (so that they don’t sink to the bottom and lose too much juice during baking). Then carefully fold 180 g into the dough using a dough scraper.
- Pour the batter into the baking tin and gently tap the tin a few times on the work surface to remove the air bubbles and smooth the top.
- Spread the remaining blueberries on top and bake the cake for approx. 55 minutes, or until a toothpick comes out clean. (If the cake gets too dark during baking, simply cover it loosely with a piece of baking paper. A stick test is recommended).
Leave to cool in the tin for 10-15 minutes. Then remove and leave to cool completely on a cake rack.
Blueberry frosting
- In a mixing bowl, whip the vegan whipping cream and cream stiffener with an electric hand mixer. Add the blue food coloring drop by drop until the desired color is achieved
- In another mixing bowl, mix the vegan cream cheese, powdered sugar, cream stiffener and lemon juice very briefly until creamy. If you mix it for too long, it will become too runny. Then carefully fold in the whipped cream.
- Spread the blueberry cream on top of the cake and decorate with fresh blueberries, blackberries and shredded coconut as desired.
Tips & Tricks
To make sure your vegan blueberry cake without eggs turns out perfectly, here are some useful tips and tricks:
- Use cold cream! If it’s at room temperature or lukewarm, it won’t whip – at least that’s been my personal experience so far
- Stick to the recipe and use light flours, regular sugar (no sugar substitute) and soy milk to achieve the best texture.
- Stir the batter only as briefly as necessary. A few lumps in the batter are fine, stirring for too long will result in a less fluffy cake.
- Only mix the cream cheese mixture very briefly, you can also just fold the individual ingredients into the whipped cream and stir briefly. Otherwise you’ll be like me and have to do it twice because it’s too runny.
- Gently tap the filled baking tin on the work surface to remove air bubbles and smooth the dough.
- If you want the classic “crack” like a pastry chef’s box cake, carefully cut into the cake with a knife after 10 minutes of baking. This allows it to rise evenly during baking.
- If the surface of the cake gets too dark, simply cover it loosely with a piece of baking paper.
- Always carry out a stick test to determine the optimum baking time. Insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is ready.
Storing & freezing
Your vegan blueberry pie 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 reheat it briefly in the microwave to restore its softness and juiciness.
You can easily freeze any leftover pieces of cake by sealing them airtight in freezer-safe containers or freezer bags. This way, you can defrost individual pieces again and again, whether in the microwave or toaster, and enjoy this delicious vegan blueberry cake.
I hope this recipe will inspire 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 your friends and family to convince them of the variety and deliciousness of vegan cuisine.
PS: I found the inspiration for this delicious cake from the wonderful Bianca Zapatka.
