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5.0 from 39 votes

Healthy Vegan Lemon Blueberry Cake [Oil Free]

This vegan lemon blueberry cake might be healthier than most, but it's moist, sweet, and absolutely delectable.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 10 Servings
Calories: 147 kcal
Course: Dessert
Cuisine: American , Canadian

Ingredients

Wet Ingredients
  • ¾ cup soy milk
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
Dry Ingredients
  • 270 grams oat flour approx. 3 cups spooned + leveled
  • ½ cup unrefined coconut sugar or brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
For Fill in
  • 1 heaping cup fresh blueberries divided

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F/177°C and prepare a nine-inch cake pan or spring-form pan. Use a nonstick pan, or if you don't have a nonstick pan, line it with parchment paper, or grease it if you're not avoiding oil.
  2. Combine the soy milk, lemon juice and the zest in a small bowl and set it aside for at least 5 minutes until it starts to thicken and curdle.
  3. Meanwhile, add all the dry ingredients to a large bowl and whisk to combine.
  4. Then add the curdled milk, with the remaining wet ingredients to the same bowl with the dry ingredients. Mix until no floury bits remain. Then fold in ¾ cup of the blueberries.
  5. Pour the batter into your cake tin and sprinkle the remaining blueberries on top and gently press them into your cake, just a little.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let rest 30 minutes or longer before handling.

Notes

  • Weigh your flour for the most accurate results. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess. Do not scoop from the bag!
  • Don’t skip making the vegan buttermilk. (Mixing the soy milk with lemon juice.) This enhances the dairy flavour, and makes the texture fluffier.
  • Make sure your baking powder + soda are active. Open products that sit in your pantry for 6+ months begin to lose their effectiveness and rising power.
  • Keep leftover cake at room temperature in a sealed container or tightly wrapped for 2 days. Refrigerate for up to 5 days or freeze airtight for up to 3 months.

Nutrition Information

Calories 147cal (7%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 3g (5%) Sodium 167mg (7%) Potassium 135mg (4%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 40IU (1%) Vitamin C 3mg (3%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Servings

Amount Per Serving

Calories 147

% Daily Value*

Calories 147cal 7%
Carbohydrates 27g 9%
Protein 5g 10%
Fat 3g 5%
Sodium 167mg 7%
Potassium 135mg 3%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 40IU 1%
Vitamin C 3mg 3%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.