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Vegan Lemon Blueberry Cake with Lemon Glaze

August 15, 2016 by Ceara 56 Comments

A moist, soft and sweet Vegan Lemon Blueberry Cake made with fresh lemon juice and ripe blueberries. Topped off with a “one-minute” lemon glaze. If Summer was a cake, this would be it!! 

vegan lemon blueberry cake vegan lemon blueberry cake

How are you guys doing? Care to join me for some La la la Lemon Blueberry Cake? My favorite cake of the Summer by far. And I don’t say that lightly. This Lemon Blueberry Cake is soooo incredibly moist, soft and tasty. And it’s supeeeeeeeeer lemony with lots of bright, purple blueberries mixed in!

I almost called this cake “Magic” Lemon Blueberry Cake because it pretty much is magic. The blueberries “disappear” when baking and only reappear when you flip the cake over out of the pan. I made this cake for J’s family when they came to visit and it was a huge hit with everyone. I especially love this Vegan Lemon Blueberry Cake for brunch. Everyone is always amazed when the magic blueberries appear! 🙂

If you make this Vegan Lemon Blueberry Cake at home, take a photo and tag me #CearasKitchen on Instagram or leave your feedback below.

vegan lemon blueberry cake

Top with my “One Minute Lemon Glaze”. You are going to want to put this 3-ingredient lemon glaze with everyyyything all Summer long. 

vegan lemon blueberry cake

And eat warm… or cold for breakast, dessert, or dinner. Enjoy!

vegan lemon blueberry cake

And have you heard? I am hosting a Plant-Based Picnic in the Park soon! You are invited. Find the details here.

4.5 from 12 reviews
Vegan Lemon Blueberry Cake with Lemon Glaze
 
Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
A moist, soft and sweet Lemon Blueberry Cake made with fresh lemon juice and ripe blueberries. Topped off with a "one-minute" lemon glaze. If Summer was a cake, this would be it!!
Author: Ceara
Recipe type: Dessert
Serves: 8 slices
Ingredients
Dry Ingredients
  • 2 cups whole wheat pastry flour
  • ¾ cup cane sugar
  • 3 tsp baking powder
  • ½ tsp sea salt
  • 1 cup blueberries (plus extra for on top)
Wet Ingredients
  • ⅓ cup lemon juice
  • 1 tsp lemon zest
  • 1½ cups coconut cream (from a can, I used Trader Joe's)
  • 1 tsp vanilla extract
Lemon Glaze
  • ¼ cup lemon juice
  • ½ cup cane sugar
  • ¼ cup coconut butter (melted)
Directions
  1. Preheat the oven to 350F. Line a 9 inch round baking pan with coconut oil spray.
  2. Mix the dry ingredients (flour, sugar, baking powder, and sea salt) together in a large bowl. Stir in blueberries until they are covered with the flour mixture.
  3. If your coconut cream is separated, take it out of the can and blend it so it is combines into a creamy mixture. Whisk the wet ingredients (lemon juice, zest, coconut cream, and vanilla extract) together in a medium bowl until creamy.
  4. Create a well in the middle of the dry ingredients. Pour the wet ingredients into the well. Fold the wet ingredients into the dry ingredients until just combined.
  5. Pour the cake batter into the pan. Smooth out the top with a wooden spoon. Bake for 35-40 minutes until an inserted toothpick comes out clear.
  6. For the lemon glaze, while the cake is baking in the oven, whisk the lemon glaze, cane sugar, and melted coconut butter together until creamy and smooth.
  7. Leave the cake to cool for 20 minutes before removing from the pan. To remove the cake from the pan, carve around the cake with a knife to remove any cake sticking to the side of the pan. Place a large plate on top of the cake. Quickly flip the cake over and tap the back of the pan to release the cake from the pan. Leave the cake to cool for 10 more minutes before topping with the lemon glaze. Sprinkle cane sugar and blueberries on top.
Notes
1) Sub whole wheat pastry flour for organic all purpose flour.
3.5.3208

 
vegan lemon blueberry cake

Filed Under: Cake, All Recipes, Breakfast, Oil Free, Refined Sugar Free, Spring, Summer, Sweet Eats Tagged With: blueberry, cake, glaze, lemon, Vegan, with

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Comments

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  7. Baishakhi says

    June 5, 2022 at 6:13 am

    It looks amazing. Thank you for sharing this recipe.

    Reply
  8. Angelica says

    March 24, 2020 at 11:28 pm

    I make this all the time for dinner parties and it’s always such a hit! Honestly if I ever need a recipe I immediately check if you have one because well everything always comes out delicious!!

    Wanted to make this again but I was wondering….Can I make this as a loaf? If so are there any changes I would need to make.

    Reply
  9. Illiana Sanders says

    November 16, 2019 at 1:29 am

    Made this cake tonight. I didn’t have whole wheat pastry flour and used heirloom whole wheat flour from my local bakery/cafe and blended it for 30 seconds in a high speed blender. The cake turned out delicious! I did not have coconut butter and used coconut CREAM for the icing. It did not turn out creamy but the taste was delicious. Because the icing was runnier due to the coconut cream substitute, the cake soaked it up. The outcome: very moist cake from the soaked up icing and still super delish! Thank you Ceara for this awesome recipe. I will no doubt make this again and will even try with coconut butter!

    Reply
  10. Erica Tisdale says

    August 28, 2019 at 1:57 pm

    I’m new to the plant based lifestyle and I have a large sweet tooth, so I was very excited to try this recipe. It was delicious! I did make a few substitutions; I used sucanat sugar in the cake, bottled lemon juice, a mix of frozen berries, and almond butter in the icing. The color is not as pretty as if I had used coconut butter, it looks very much like a caramel cake icing, but the taste is still fabulous. Step by step, everything happened just like the recipe said it would. I will definitely be making this again.

    Reply
  11. Kayla says

    April 21, 2019 at 5:53 pm

    Huge hit at Easter today! We all enjoyed it and not a slice left!

    Reply
    • Camryn says

      April 21, 2019 at 9:02 pm

      Potential to be delicious but waayyyy too much flower. Guests tasted flower over anything else in the cake. Was delicious but also horrible at the same time, MAGICALLY.

      Reply
  12. Emily Lopez says

    January 27, 2019 at 10:00 pm

    Just made this tonight! Delicious. Thank you for sharing 🙂

    Reply
  13. Brelyn Coffield says

    December 25, 2018 at 3:56 pm

    This is AMAZING! So delicious, everyone loves it. I thought that it would be too lemony, but it wasn’t.

    Reply
  14. hayoonh says

    July 28, 2018 at 2:34 pm

    Thank you very very delicious delicious cake I enjoyed making, eating and loved by my family

    Reply
    • madhu says

      August 12, 2018 at 6:12 am

      Hye Ceara. Ive made the lemon blueberry cake as per your recipe and it is having an acidic taste…like citric acid. Note that i had put 1/3 cup fresh lemon juice (80 ml) just like you instructed. Should the quantity be reduced?

      Reply
  15. Missy says

    June 4, 2018 at 1:24 pm

    Our entire family loved this cake & can I just bless you for making it so healthy!! I opted for a coconut whipped cream topping instead of the glaze, but I know yours would have been equally wonderful! So glad I found your site!

    Reply
  16. Jackie says

    May 11, 2018 at 4:38 pm

    I have a question about the coconut cream… becaus eof another persons comment about it not baking well. I just want to clarify that it’s canned coconut cream and not canned coconut milk for this recipe. Thanks!!!

    Reply
  17. Jordan says

    April 21, 2018 at 11:15 am

    I followed the recipe exactly and it came out nothing like the photos . The blueberries didn’t sink to the bottom and the top is convex like a typical cake, not concave like yours. The icing also didn’t get thick. I don’t usually have issues with recipes, so this is unfortunate.

    Reply
    • Jordan says

      April 21, 2018 at 11:18 am

      The cake just comoletely sucked up the icing. Hope it tastes okay. It’s for my husband’s birthday.

      Reply
    • Susi says

      May 30, 2020 at 2:12 pm

      Hi Jordan, little baking tip I found recently: wrap a wet piece of fabric around the baking pan (exact hight as the pan). This will help the cake to bake evenly instead of rising in the center. 🙂

      Reply
  18. Amber says

    March 31, 2018 at 7:18 pm

    Would this keep well if I want to make it a day ahead of time? How would I store it? Wait to put glaze on until a little while before eating?

    Reply
  19. Lexi says

    December 17, 2017 at 11:12 pm

    I want to make this in a bundt pan. Any measurement changes I should make?

    Reply
  20. Lexi says

    December 17, 2017 at 11:11 pm

    I want to make this I. A bundt pan. Any measurement changes I should make ?

    Reply
  21. Charo says

    December 10, 2017 at 6:40 pm

    It is delish. For some reason the glaze didn’t turn like the picture but the cake is AMAZING. Thanks!!!

    Reply
  22. Angéline says

    November 25, 2017 at 12:16 pm

    Hi! Could I use dairy free yogurt instead of coconut cream?

    Reply
  23. cc says

    September 15, 2017 at 7:02 pm

    I am planning to make this tomorrow so I hope I hear back from you soon!! I have a 15 oz. can of coconut milk which has partial thick cream separated from the milk. I also have a 15 oz. can of all coconut cream. Which do you suggest using for this recipe?

    Also, do you think I could sub Miyoko’s vegan butter instead of the coconut butter when making the glaze?

    Reply
    • Ceara says

      September 26, 2017 at 8:23 pm

      Can of coconut cream. 🙂 You could try with vegan butter but I am not sure since I’ve never used it in this recipe!

      Reply
  24. Carina says

    September 13, 2017 at 7:15 am

    I made 2 of these cakes for a large sandwich cake and followed the recipe to a T but unfortunately both came out really dense, after a day or so the centres were almost brick-like haha. Do you have any idea where I might have done wrong to cause this?

    Reply
  25. CakenGifts.in says

    September 9, 2017 at 4:22 am

    Such a simple, good basic Vegan Lemon blueberry cake recipe. Very moist, very flavorful. Thanks for sharing this nice cake recipe.
    https://www.cakengifts.in/cake-delivery-in-noida

    Reply
  26. Sue says

    September 3, 2017 at 2:39 pm

    I made this for my grandkids and it was a huge hit! I used coconut sugar though and the color of the cake was a beautiful brown 🙂 thanks for this great recipe! I will be making it again.

    Reply
    • Ceara says

      September 4, 2017 at 11:44 am

      So happy you and your grandkids enjoyed the cake!!! Thank you for the kind words! <3

      Reply
  27. AnnMarie M says

    September 1, 2017 at 5:37 pm

    Would temp or baking time change if made cupcakes instead?

    Reply
  28. Sergey says

    July 26, 2017 at 6:03 am

    Hi Ceara! Thank you so much for the recipe! However, the cake turned out to be too sour 🙁 Is it possible that I used half lemon juice and half lime?

    Reply
  29. Juliana says

    July 18, 2017 at 12:49 pm

    Hi! Is this supposed to be refrigerated or can’ it be left out?

    Reply
    • Ceara says

      July 18, 2017 at 9:34 pm

      Refrigerated! 🙂

      Reply
  30. Carol says

    May 28, 2017 at 9:42 pm

    Wowza! Delicious. Made it gluten free (Bob’s All purpose GF baking flour) as I ran out of regular flour. Served with CocoWhip. Next time I’ll poke some holes in it before pouring on the glaze to let it soak in a bit. Great easy recipe

    Reply
  31. Shannon says

    March 17, 2017 at 7:39 pm

    I followed the recipe exactly and my cake isn’t cooking. It’s been cooking for 50 minutes and is still gummy inside. It does call for coconut cream, not coconut milk right?

    Reply
    • callie says

      March 18, 2017 at 9:44 pm

      I actually just made this cake today and I also had to bake it a little longer. Not quite 50 minutes maybe about 45 or so.

      Reply
  32. Amber says

    March 13, 2017 at 5:06 pm

    This looks delicious! Do you have a recommendation to sub for the coconut (I’m allergic)? Thanks!

    Reply
    • Dax says

      July 4, 2018 at 1:04 pm

      Hi Amber, I just made this cake this morning. I didn’t have coconut cream, so I made my own not-so-heavy cream by mixing 1/2 cup melted vegan butter with coffee creamer to make the recipe’s 1 1/2 cup. I know, sounds weird, but it worked beautifully. The cake didn’t have any coconut flavor, but my kids don’t like the taste of coconut anyway.

      Reply
  33. Jenne says

    January 21, 2017 at 6:15 pm

    We love love loved it! I used gluten free flour. And earth balance vegan butter.

    Reply
    • Ceara says

      January 23, 2017 at 11:34 pm

      So happy you enjoyed the cake, Jenne! 🙂

      Reply
  34. Mika says

    January 12, 2017 at 11:46 pm

    I made this for my boyfriends birthday and it was delicious! The only thing I changed was the flour. I used bobs unbleached cake flour.

    Reply
  35. Nihal says

    December 12, 2016 at 6:44 pm

    Can’t wait to try this recipe tomorrow! Can I replace the whole wheat white flour with white flour?

    Reply
    • Ceara says

      December 13, 2016 at 9:37 pm

      Yes!!

      Reply
  36. pat Moore says

    September 30, 2016 at 6:45 pm

    what is the difference between coconut oil and coconut butter. my coconut butter is really hard and when I try to melt it it turns color and won’t really melt. wondering if using the coconut oil would work the same.

    Reply
    • Kyle says

      July 10, 2017 at 3:21 pm

      I used coconut butter and also tried heating it to melt it. The brown color is it burning. I threw out the burnt butter and started fresh, putting some in a cup and putting that cup in a bowl of hot water while pressing it on the sides to make it pasty, for about 5 minutes. When I whisked it with lemon juice and sugar, it came out perfectly, even though it seemed like it’d be dry. Hope this helps.

      Reply
  37. Eden Passante says

    September 7, 2016 at 12:34 pm

    This recipe looks so delicious! I can’t wait to try this in my own kitchen!

    Reply
    • Ceara says

      September 7, 2016 at 8:51 pm

      Thank you! Let me know how you like it. Enjoy!

      Reply
  38. Denise says

    August 27, 2016 at 2:33 pm

    Hi Ceara:

    This recipe looks great!
    Just need to clarify regarding the 1.5 cups of coconut cream — I have a few cans in the fridge; should i use only the white hardened cream part – (which would mean using roughly 2 cans).
    Or, should I use a can of full fat coconut milk (room temp)?

    Thanks : )

    Reply
    • Ceara says

      August 30, 2016 at 10:50 pm

      Blend the coconut cream so it’s creamy and measure out 1.5 cups. Hope this helps! Enjoy 🙂

      Reply
  39. Bina says

    August 16, 2016 at 9:25 pm

    This was soooo delicious. The lemon and blueberries was a great combo . Very moist – we couldn’t wait for it to cool down to pour the glaze on and we ate it warm ! One of my fave cake recipes now!

    Reply
    • Ceara @ Ceara's Kitchen says

      August 18, 2016 at 7:39 am

      Thank you so much, Bina!! I am so glad that you and your family loved the cake. 🙂

      Reply
  40. Jori H says

    August 16, 2016 at 6:51 am

    This looks really tasty! Do you think a substitution with a gluten-free flour would work?

    Reply
    • Ceara @ Ceara's Kitchen says

      August 18, 2016 at 7:40 am

      Hi Jori, I am not sure if a GF flour sub would work. I haven’t tested this cake with GF flour. If you try it, let us know your results. 🙂

      Reply

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