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 run through every layer of this cake, with a tangy vegan buttermilk swap keeping the crumb soft and moist. Ground flaxseed steps in to bind the batter, so each layer bakes up tender and springs back with a gentle press when it's ready. The frosting is where this one really shines — whipped until light and fluffy, then brightened with fresh lemon juice and zest for that perfect sweet-tart balance against the berries. Once assembled, it's finished with a smooth coat of frosting, extra blueberries, and curls of lemon for a bakery-style finish that looks as good as it tastes. This is a genuinely great pick for a plant-based dessert table, delivering all the classic lemon-blueberry-cake charm without missing a beat.

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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
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
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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