Low Sugar Vegan Lemon Blueberry Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This bright, layered cake gets its sweetness and structure from real ingredients you can point to on the label: fresh lemon juice and zest, plump blueberries folded through the batter, and a fluffy, spreadable frosting swirled over every layer. The crumb bakes up tender and moist thanks to a flax "egg" and a quick vegan buttermilk trick, so there's nothing dense or gummy about it. Berries get a light dusting of flour before folding in, which keeps them suspended through the batter instead of sinking to the bottom of the pan. Once frosted and topped with a few extra blueberries and curls of lemon zest, it looks just as good as it tastes, and it's a solid pick for anyone keeping an eye on added sugar. Serve it chilled or at room temperature for a dessert that still feels celebratory without any of the guesswork.

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Ingredients

12 servings

For the flax eggs

For the cake

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup vegan butter, softened
1 cup plant-based milk
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour (for tossing blueberries)

For the frosting

½ cup vegan butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2 tbsp fresh lemon juice
1 tsp lemon zest
1–2 tbsp plant-based milk (to adjust consistency)

For serving

½ cup fresh blueberries (optional)
lemon slices or zest curls, for garnish (optional)

Instructions

1
Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

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