Vegan lemon blueberry cake

Vegan lemon blueberry cake

vegan lemon blueberry loaf topped yoghurt

Hope you have exciting things planned this weekend? I’m going to another pottery throwing class on Saturday and plan to put my feet up on Sunday (and eat some cake 😉 while I’m at it). The weather forecast is promising us decent, summer-appropriate temperatures and sunshine this weekend and the beginning of the week and I am hanging for that, especially that we are not in a position to go on holidays abroad this year.

I’m really looking forward to throwing some more pots on Saturday. It’s my fifth class and I am enjoying the process of learning and getting better at it. Each time I pick up my handiwork from the previous class, which the teacher glazes and fires for us, I can see that my bowls are getting progressively less ugly each time. It’s humbling to learn something new when you are a fully grown adult. I came to realise that people who accept that they don’t know everything when they grow older and regularly put themselves out of their comfort zone, stay mentally young and agile. Those who get complacent and close themselves off to new experiences often lead quietly unfulfilled lives and grow old ahead of their time. I certainly aspire to be the former.

I did a quick poll on Instagram last week asking if you would rather see more sweet or savoury recipes. To my surprise, about 76% of you voted ‘savoury’, so this week I have been busy developing lots of satisfying and nourishing savoury recipes, which I will release into the wild starting next week. Prior to asking the question, I had already planned to publish this vegan lemon blueberry cake recipe as I made for our guests last weekend and it went down really well. I tinkered with the recipe a little bit more and here is my take on this summer classic. It’s moist, tangy and sweet, full of jammy blueberries and I like serving it with creamy vegan coconut yoghurt when I want to turn this cake into more of a dessert, with dollops of blueberry sauce (cooked down blueberries) on the side. Hope you’ll enjoy and I will be back with healthy stuff next week, that’s a promise.

vegan lemon blueberry loaf ingredients

vegan lemon blueberry loaf syrup

2 lb / 1 kg
15 min
40 min
2 lb / 1 kg
15 min
40 min

  • 115 g / ½ cup thick vegan yoghurt (I use coconut by The Coconut Collaborative)
  • 30 ml / 2 tbsp mild tasting oil (I used grapeseed oil but melted mild coconut oil works beautifully too) or extra 30 g / 2 tbsp coconut yoghurt for oil-free version
  • 175 g / ¾ cup + 2 tbsp sugar (caster sugar is best but coconut sugar works too)
  • 120 ml / ½ cup soy milk (or any plant milk)
  • 2 tsp quality vanilla extract
  • zest of 2 lemons*
  • 2 good pinches of turmeric (optional, used for colour)


  • 100 g / 1 cup almond meal or finely ground almonds
  • 180 g / 1½ cups all purpose white flour or GF cake flour mix, sifted
  • ¼ tsp fine sea salt
  • ¾ tsp baking soda
  • 1¼ tsp baking powder
  • 160 g / 1 heaped cup blueberries, coated in 2 tsp flour


  • 25 g / 2 tbsp sugar
  • 4 tbsp / ¼ cup lemon juice


  1. Heat up the oven to 180° C (or 160° C fan forced) / 355° F (320° F fan forced). Grease a 1 kg / 2 lb cake tin (see NOTES) and line it with a wide strip of baking paper to be able to remove your cake easily.
  2. Stir the yoghurt, oil (if using) and sugar together with a spatula until the mixture is uniform.
  3. Add in the plant milk (if using melted coconut oil, make sure the plant milk is lukewarm rather than fridge cold), vanilla extract, lemon zest and turmeric (if using). Mix well.
  4. Place a large sieve over the bowl with the wet ingredients and sift almond flour through. Gently mix it into the wet ingredients using a spatula.
  5. Next sift in flour, salt and both baking agents. Fold them into the wet ingredients gently, making small circles from the centre of the bowl gradually incorporating more dry ingredients into the wet ones – I find that this method prevents lumps from forming. The batter should have a fairly thick, rather than pourable consistency.
  6. Finally, stir through flour coated blueberries, leaving any excess flour behind. If using wheat flour, be mindful not to overwork the batter – stir just enough for the blueberries to get incorporated.
  7. Transfer the batter to the prepared baking tin. While it is really tempting to stick a few extra blueberries into the surface of the cake, they will cause the cake to crack and possibly overflow so I don’t recommend it. If you want to make the cake look good and are not planning to top with yoghurt as per my suggestion in step 10, a handful (not too much as you still want to have some cake surface exposed to absorb lemon syrup) of slivered or flaked almonds on top will look nice.
  8. Bake for about 40-45 min, until a toothpick comes out clean and the top is nicely browned.
  9. Once cool, soak with hot (that’s important) lemon syrup – it will give the cake a lemony flavour and provide extra moistness.
  10. Optionally, serve with thick vegan coconut yoghurt and fresh blueberries or blueberry sauce (blueberries cooked down with a splash of water).


  1. Heat up sugar and lemon juice in a small pot until sugar has completely dissolved.

*Make zest from your lemons before you juice them and not the other way round 😉 . Use the juice for the syrup and store the rest in the fridge in a clean jar, it can be used for salad dressings for example.

900 g / 2 lb tins vary enormously between brands so I recommend measuring the volume of the tin you intend to use first. For this recipe, I used a tin that holds 1250 ml / 5 cups of liquid (to the brim), but the batter should fill no more than 2/3 – 3/4 of the 2lb cake tin or else the cake may not raise.

20 g
7 g
1 g
4 g
34 g
*per serving
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11 reviews, 19 comments
Could I make this with cranberries in a few mini loaf tins? Looking for a festive recipe to give to friends. Thank you!
    Sure, it will be great - I recommend adding some orange zest, spices and maybe some sweet alcohol too if you want to make it extra Xmassy. x Ania
This is the first time that I'm doing a cake with " special " ingredients and we were not disappointed! The smell alone makes you wonder why didn't you do this cake before ? Italian Lemon zest and almond flour makes it so tasty 😌 I added some brown vergeoise ( brown cane sugar in Europe ) instead of the sugar, came out so great. If you live in Europe like me and can't find almond flour you can grind them raw very finely in a powerful blender! Do yourself a favour and don't skip the lemon syrup, such a nice touch x
    Aw thanks Matthew, I am so happy to hear that you enjoyed this cake so much despite not baking vegan cakes normally. I am sure that brown sugar made it even tastier. Thank you for taking the time to review, I really appreciate it. x Ania
    PS: this cake may also be up your street....
I made this for dessert for our weekly family dinner and it wowed us all. The tanginess of the lemon made it stand out for me, so not too sweet. And the yoghurt topping continued the theme. I’ll be making this again without doubt 😋
    Thank you for your kind words, Claire! I am delighted that you and your family enjoyed this cake so much and plan to make it again. And thank you for coming back leave a review, it really helps me out, thank you. x Ania
Hi Ania,
I made half of the recipe this morning into muffins -it made 5, and I baked them for 25 minutes and left off the lemon sugar syrup, and just topped with slivered almonds...
They were delish!! Moist, light, fluffy!
Thank you so much for a winner, again, of a recipe!
    Yah, I'm delighted to hear that they were a success, Aimee! And thanks so much for coming back to leave a review - I really appreciate it. x Ania
Hi Ania,
This recipe looks amazing, and I'm pretty certain it tastes as amazing as it looks, what with knowing your quality recipes!
Just wondered if this could be made into a cupcake/ muffin...
I did see you have a blueberry muffin recipe - but this blueb lemon combo just sounds so delish!
    Hi Aimee,
    Thank you for your kind words. Yes, it definitely can, you just need to bake it for less. I would start checking after 20 minutes, assuming you are going for standard muffin sizes. They are done when a toothpick comes out clean and the tops are nicely browned. Hope you'll enjoy them! x Ania
So delicious! It's super fresh but also really indulgent, the perfect balance. A quick and simple recipe too, so even a novice cook like myself can end up with a mouth watering cake. My partner, whom this was made for, was so so pleased. Would definitely recommend!!
    Aw, thank you so much. I'm delighted to hear that you found the recipe easy to make and that both you and your partner enjoyed the cake. Thank you so much for taking the time to leave a review - much appreciated. x Ania
Hi there, would I be able to leave out the blueberries or use frozen? Would I need to make adjustments if that were the case?
Thank you so much, the recipe looks great!
    Hi Tia,
    You should be able to use frozen (add them to the batter frozen) blueberries, yes. The baking time should remain more or less the same. You could also skip them and it shouldn't affect anything. Hope this helps. Ania
Hi, I've made this cake but I might've added a little bit more blueberries.
However, the cake turned out soggy (it was still delicious) and not nice and crumbly like the picture haha.
How could I prevent this from happening? I want to try it again :)
    Hi Mildred,
    I'm glad to hear you enjoyed this cake. Sogginess could be due to a number of reasons but too much fruit is the first thing thing that springs to mind as they do introduce extra moisture. Otherwise, the cake could have been a bit underbaked, the ratio of wet to dry ingredients could have been off. And the syrup adds extra moisture too so if you perhaps prefer a drier type of cake, you might want to use a bit less (or skip) of it. Hope this helps! Ania
Jane Seidlitz:
I made this cake and it was absolutely delicious! I made a lemon juice and confectioners sugar glaze in addition to pouring the lemon and sugar syrup over the cake first and it was perfect, moist, flavorful and perfect balance of sweet and lemony. I made it for my vegan niece but I would make it again for myself or non-vegan friends too. So good. Everyone loved it.
    Thank you so much for your kind review, Jane! I am delighted to hear that the cake went down so well with your vegan and non-vegan family and friends and thanks so much for taking the time to let me know - much appreciated. Ania
Just made this !! So delicious and very happy with how it turned out :)
    Thanks for you kind words, Natasha! I'm delighted to hear that you enjoyed it so much and thanks for taking the time to let me know. Ania
Ronak Mehta:
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
    Thanks so much, Ronak. I am so pleased to hear that the cake was such a success with you that you baked it several times. And thank you for taking the time to leave such a nice review - much appreciated. Ania
Amazing!! I wasn’t sure what to expect with this loaf but it is simply delicious! I did mine a little different. I used half cup almond meal and half cup coarsely ground almond - and didn’t sift either. I mixed all dry ingredients together and the wet ingredients, and added the wet to the dry instead of the other way around. Turned out wonderful thankyou!!
    Thanks, Kelsie! I'm delighted to hear that you enjoyed this recipe and thanks for taking the time to let me know. Much appreciated. Ania
Hello mam
Can I replace almond flour with wheat flour??
    Hi Shubhita,
    I have not tried in this case, but it should work fine. I would add approx. 65 g / ½ cup – 100 g / ¾ cup of extra flour but that’s just my guess so it’s best to go by feel. The batter should be thick but once you feel that it is too dry, stop adding in flour. Also this increases the risk of overmixing as almond flour acts as a bit of a buffer so please be mindful of that. Hope this helps! Ania
I made this yesterday. It was really delicious ! (We’ve never eaten so much cake before.)
    Aw, thanks so much, Tine! I'm delighted to hear that! Ania
Looks amazing!! Can i replace the almond flour with another type of flour/starch? I don’t do well with nuts or seeds.
    Hi Alice,
    I have not tried in this case, but it should work. I would add approx. 65 g / ½ cup - 100 g / ¾ cup of extra flour but that's just my guess so it's best to go by feel. The batter should be thick but once you feel that it is too dry, stop adding in flour. Also this increases the risk of overmixing as almond flour acts as a bit of a buffer so please be mindful of that. Hope this helps! Ania
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