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Vegan Blueberry Cake - featured image-5699
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5 from 2 votes

Vegan Blueberry Cake

This easy to make vegan blueberry cake looks incredibly impressive and it is soft & fluffy. Bursting with juicy colour and flavour, this cake is an absolute winner.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Baking
Cuisine: Worldwide
Servings: 10
Calories: 302kcal


  • A deep-sided 8-inch circular springform cake tin


For the Cake

  • 250 ml Almond milk
  • 1 tbsp Lemon juice
  • 250 g Plain flour All-purpose
  • 180 g Golden caster sugar
  • 1 ½ tsp Baking powder
  • ½ tsp Bicarbonate of soda Baking soda
  • ½ tsp Salt
  • 80 ml Vegetable oil
  • ¾ tsp Almond extract
  • 30 g Dried blueberries
  • 1 ½ tsp Bilberry powder

For Decoration

  • 100 g Icing sugar
  • ½ tsp Bilberry powder
  • 15 g Dried blueberries
  • 1 tbsp Almond flakes


Bake the Cake

  • Begin by making the buttermilk - put the almond milk and lemon juice into a small bowl, stir and leave for 5-10 minutes to curdle
  • Meanwhile, preheat the oven 180C/ 350F/ GM4 and grease and line a deep-sided 8-inch springform cake tin with baking parchment
  • Take 1 tsp of the flour and toss the dried blueberries in it. Set aside
  • Pour the rest of the flour into a medium-sized mixing bowl along with the baking powder, baking soda, salt and sugar. Mix briefly with a balloon whisk
  • When the buttermilk has curdled stir in the oil and almond extract
  • Pour the wet ingredients into the dry and mix with the balloon whisk for around 1 minute until the batter is just smoothP
  • Pour ½ of the batter into the prepared tin and sprinkle ½ of the blueberries and ½ of the bilberry powder over it
  • Drizzle 3 tablespoons of the remaining batter over the cake (it won't cover it entirely). Add the remaining blueberries and bilberry powder
  • Spoon the remaining batter over the top and use the back of a teaspoon to ensure that all of the blueberries are covered. You might notice a few streaks of bilberry powder this is totally fine (it adds to the charm of the cake in fact)
  • Bake for 35-40 minutes until the cake is well risen, golden and a cocktail pick inserted into the centre comes out clean
  • Let the cake cool completely in the tin before unmolding carefully - the sponge is quite delicate, so remove the parchment carefully

Decorating the Cake

  • Put the icing sugar and bilberry powder into a small mixing powl and add just enough water to form a soft icing that drips from the knife easily. Begin by adding ½ tsp water and keep adding more in ¼ tsp increments until you are happy with the consistency
  • Check the colour of the icing. Add a little more bilberry powder if you want to deepen the colour
  • When ready, drizzle the icing over the top of the cake then top with dried blueberries and almond slices
  • Allow to set for at least 30 minutes before serving
  • Store for 48 hours in an airtight container at room temperature


Making this cake nut-free

Make the following changes to make this vegan cake nut-free:
  • replace the almond milk with oat milk (the buttermilk may not curdle in quite the same way but the resulting cake will still be delicious)
  • use vanilla extract instead of almond extract
  • omit the almond flakes from the decoration


Storage Instructions

The cake itself will stay fresh for 4 days. The icing, however, may begin to discolour after 2 days (it will still taste fine). For this reason, it is best eaten within 48 hours.


Freezing Instructions

This cake can be frozen, but do so before decorating it. Cool completely, wrap in clingfilm and freeze for up to 6 weeks. Defrost fully before decorating.


Calories: 302kcal | Carbohydrates: 52g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Sodium: 214mg | Potassium: 157mg | Fiber: 2g | Sugar: 31g | Vitamin C: 13mg | Calcium: 72mg | Iron: 2mg