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Bird's eye view of a sliced lemon blueberry cake on a blue surface

Vegan Lemon Blueberry Cake

  • Author: Vicky & Ruth
  • Total Time: 1 hour
  • Yield: 12 slices 1x


Sweet, moist and loaded with blueberries, this vegan lemon blueberry cake will become a staple this summer and all year long. No electric mixer needed!


  • 2 tbsp ground flax seeds (see note 1)
  • 1/2 unsweetened plant milk, lukewarm
  • 1 1/2 cups whole wheat pastry flour ( See note 2)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • Zest of 1 lemon
  • 1 cup fresh blueberries (you can also use frozen)
  • 1/2 cup coconut oil, softened
  • 1/2 cup maple syrup, at room temperature
  • 1 tsp natural vanilla extract
  • For the lemon glaze:
  • 1 cup confectioner's sugar
  • 2 tbsp fresh lemon juice


  1. Preheat the oven to 350F. Grease an 8x5.5x2.5 loaf pan, or cover it with parchment paper (see note 3)
  2. Combine the ground flax and milk in a small bowl and set aside
  3. Combine the flour, baking powder, baking soda, salt and lemon zest in a medium-size bowl and mix well. Add the blueberries, and toss carefully, so they're well coated with flour
  4. In a large bowl, whisk together the coconut oil and maple syrup until smooth and creamy. Slowly whisk in the flax mixture and vanilla. Add the flour mixture and mix until just combined (do not overmix). Transfer to the loaf pan and bake for 45 minutes. Let it cool completely
  5. In the meantime, prepare the glaze by whisking together the sugar and lemon juice until smooth. Drizzle over the cooled cake


  1. If you're not vegan and would like to use eggs for this recipe, sub the flax and 1/2 cup of plant milk for 2 eggs and 2 tablespoons of plant milk. It might need a few more minutes in the oven. Check the cake after 45 minutes to make sure it's done.
  2. One important thing to remember here: make sure to use whole wheat pastry flour, which is finer than regular whole wheat flour, yields lighter, less dry cakes and less "bitter". If you don't have it in hand, or can't find it, you're better off using all-purpose flour.
  3. If you're not using a nonstick loaf pan, or the one you have is worn out, we suggest you line it with parchment paper to keep the cake from sticking. Grease the bottom and sides of the loaf pan before placing the paper,  so it's easier to keep it in place
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: Vegan


  • Serving Size: 1 slice, with glaze
  • Calories: 213
  • Sugar: 17.4
  • Sodium: 204.1
  • Fat: 10
  • Saturated Fat: 7.6
  • Unsaturated Fat: 1.5
  • Trans Fat: 0
  • Carbohydrates: 30.1
  • Fiber: 2.2
  • Protein: 2.4
  • Cholesterol: 0

Keywords: cake, vega, blueberry, lemon

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