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Vegan Blueberry Cake – Connoisseurus Veg

This vegan blueberry cake is absolutely PACKED with ripe, juicy blueberries, moist, tender, and drizzled with a sweet almond glaze. It’s also super easy to make!

Slice of Vegan Blueberry Cake on a plate with tea cup and cake in the background.

I just can’t get enough of blueberries this time of year. And while I’m happy to gobble up fresh blueberries by the handful, I really enjoy creative ways of working them into desserts.

This vegan blueberry cake is my latest creation and I absolutely fell in love with it on first taste. I did things a little differently from my other blueberry sweets though. I usually like to pair blueberries with lemony flavors. That’s what I did for my vegan blueberry muffins, blueberry pie, and blueberry coffee cake. But for this blueberry bundt cake I went with almond and a hint of cinnamon. It turned out delicious!

I also made sure to seriously load the cake up with blueberries. Because why bother putting blueberries in your dessert at all if you’re going skimpy?

Jump to:

Ingredients You’ll Need

  • Non-dairy milk. Soy milk, almond milk, cashew milk and oat milk are all good choices for this ingredient. Just make sure that whatever you use is unsweetened and unflavored!
  • Vegan yogurt. Preferably use a plain variety that’s unsweetened, although vanilla will work in a pinch.
  • Vanilla extract.
  • Almond extract.
  • Flour. We’re using all-purpose wheat flour. I can’t guarantee the recipe will work with anything else.
  • Baking powder.
  • Baking soda.
  • Cinnamon.
  • Salt.
  • Vegan butter. Look for brands like Miyoko’s and Earth balance near where the regular butter is sold at your supermarket.
  • Sugar. Use organic sugar to keep the recipe vegan.
  • Blueberries.
  • Powdered sugar. Again, use organic sugar.

Tip: Make sure your ingredients are at room temperature before you begin.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Start by mixing your liquid ingredients together in a small container, such as a liquid measuring cup: milk, yogurt, vanilla and almond extracts.
Liquid ingredients for cake batter in a liquid measuring cup.
  • Whisk your dry ingredients together in a large bowl: flour, baking powder, soda, cinnamon and salt.
Dry ingredients for cake batter in a mixing bowl with whisk.
  • Use an electric mixer to beat the butter and sugar together in a large bowl (I’m using a hand mixer, but a stand mixer is fine). Beat it until the mixture is creamy.
Electric mixer creaming butter and sugar in a mixing bowl.
  • Carefully add the liquid mixture. You can do this by beating it in at low speed, or stirring it in by hand. Don’t beat it in at high speed or your risk taking a non-dairy milk shower.
  • Begin beating in the flour mixture, a bit at a time, util the ingredients are fully combined and you have a nice uniform batter.
Electric mixer beating cake batter in a mixing bowl.
  • Fold the berries in by hand, reserving about a half cup of them.
Hand folding blueberries into cake batter.
  • Sprinkle that reserved half cup of berries into the bottom of an oiled and floured bundt pan, then add the batter. Smooth out the top with a spatula or spoon.
Vegan Blueberry Cake batter in a bundt pan.
  • Pop the pan into the oven and bake your cake until a toothpick inserted into the cake comes out clean of batter. If it comes out with some blueberry on it, try another spot.
  • Place the cake on a cooling rack and let it cool completely before removing from the pan.
  • Mix up your glaze while the cake cools. Stir powdered sugar, non-dairy milk, and almond extract together in a bowl.
  • Be super careful when removing your cake from the pan. Run a knife along the inner and outer edges to make sure everything is loose, then carefully invert it onto a plate.
  • Drizzle the glaze over your cake and enjoy!
Spoon drizzling glaze over a Vegan Blueberry Cake.

Tip: Bundt cakes can be tricky to remove from the pan. Make sure you’re diligent about completely covering the inside of the pan when oiling and flouring it.

  • Slice your vegan blueberry cake and enjoy!
Cake server removing a slice of Vegan Blueberry Cake from a cake.

Leftovers & Storage

Store any vegan blueberry cake that’s not eaten within a day in an airtight container in the fridge, where it will keep for about 5 days. This cake can also be frozen for up to 3 months.

Frequently Asked Questions

Can this cake be made gluten-free?

I haven’t tried making a gluten-free version, but I think an all-purpose gluten-free flour blend would be your best bet if you’d like to take a crack at it.

Can I convert this recipe into a layer cake? Or sheet cake? Or cupcakes?

I’m sure you can, but I haven’t tested every variation. The most likely modification you’ll need to make for any of them is to shorten the bake time. Start checking on cupcakes or layer cakes at around 20 minutes. Start checking on your sheet cake at around 35 minutes.

More Vegan Cakes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Slice of Vegan Blueberry Cake on a plate with fresh blueberries.

Vegan Blueberry Cake

This vegan blueberry cake is absolutely PACKED with ripe, juicy blueberries, moist, tender, and drizzled with a sweet almond glaze. It’s also super easy to make!

Total Time 1 hour 15 minutes

Ingredients

For the Cake

  • 1
    cup
    unsweetened and unflavored non-dairy milk
  • 1
    (5.3 ounce or 150 gram) container
    unsweetened and unflavored non-dairy yogurt
    (½ cup of yogurt)
  • 2
    teaspoons
    vanilla extract
  • ½
    teaspoon
    almond extract
  • 3
    cups
    all-purpose flour
  • 1
    teaspoon
    baking powder
  • 1
    teaspoon
    baking soda
  • ½
    teaspoon
    ground cinnamon
  • ½
    teaspoon
    salt
  • 1
    cup (2 sticks)
    vegan butter
    (room temperature)
  • 1 ½
    cups
    organic granulated sugar
  • 3
    cups
    fresh blueberries,
    divided

For the Glaze

  • 1
    cup
    organic powdered sugar
  • 2
    tablespoons
    unsweetened and unflavored non-dairy milk
  • ½
    teaspoon
    almond extract

Instructions

  1. Preheat the oven to 350°F.

  2. Oil and flour the inside of a 10-inch bundt pan.

  3. In a small container such as a liquid measuring cup, stir together the milk, yogurt, vanilla extract, and almond extract. Set aside.

  4. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

  5. In a separate large mixing bowl, use an electric mixer to beat the butter and sugar together at high-speed, until creamy.

  6. Carefully add the milk mixture to the butter mixture, either by hand, or by beating it in at low speed.

  7. Once all of the liquid has been added, begin beating in the flour mixture, about a cup at a time, beating each addition in before adding the next. Continue beating until a smooth batter is formed.

  8. Fold in all but ½ cup of the berries.

  9. Sprinkle the reserved ½ cup of berries into the bottom of the prepared cake pan, then pour the batter over the berries. Smooth out the top with a spoon or spatula.

  10. Bake the cake for about 60 to 70 minutes, until a toothpick inserted into the cake comes our clean of batter.

  11. Place the cake on a cooling rack and allow it to cool completely.

  12. Mix the glaze ingredients together in a small bowl while the cake cools. Add a splash more milk if the glaze seems too thick, and a bit more powdered sugar if it seems too thin.

  13. Once the cake is cool, run a knife along the inner and outer edges inside the pan, then carefully invert the cake onto a plate.

  14. Drizzle the cake with the glaze, then slice and serve.

Nutrition Facts

Vegan Blueberry Cake

Amount Per Serving (1 slice (1/12 of cake))

Calories 412
Calories from Fat 140

% Daily Value*

Fat 15.5g24%

Saturated Fat 4.7g24%

Sodium 378mg16%

Potassium 109mg3%

Carbohydrates 65.4g22%

Fiber 1.9g8%

Sugar 39.1g43%

Protein 3.9g8%

Calcium 82mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.



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