Gluten Free Vegan Lemon Blueberry Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Bright bursts of blueberries and a generous hit of lemon zest give this layer cake its sunny flavor, while a fluffy, tangy frosting ties the whole thing together. Plant-based milk creates a quick vegan buttermilk that keeps the crumb soft and moist, and a flaxseed gel does the binding work usually left to eggs. Each layer bakes up tall and tender, studded with juicy berries throughout rather than just on top, so every slice gets that pop of color and flavor. The frosting whips up light and spreadable, easy to swoop into soft peaks with an offset spatula for a bakery-style finish. Garnished with extra berries and curls of lemon zest, it's a showstopper for spring gatherings, birthdays, or anytime you want a cake that feels bright and celebratory. This one is a great fit for a gluten free dessert table, no compromise on that classic tender-crumb, citrusy-sweet experience.

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Ingredients

12 servings

For the flax eggs

For the cake

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup organic cane sugar
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)
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For the frosting

½ cup vegan butter, softened
3 cups powdered sugar, sifted
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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