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!
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?
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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.
- Whisk your dry ingredients together in a large bowl: flour, baking powder, soda, cinnamon and salt.
- 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.
- 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.
- Fold the berries in by hand, reserving about a half cup of them.
- 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.
- 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!
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!
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
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.
You can! Read these tips for substituting frozen blueberries for fresh.
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
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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!
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
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Preheat the oven to 350°F.
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Oil and flour the inside of a 10-inch bundt pan.
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In a small container such as a liquid measuring cup, stir together the milk, yogurt, vanilla extract, and almond extract. Set aside.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
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In a separate large mixing bowl, use an electric mixer to beat the butter and sugar together at high-speed, until creamy.
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Carefully add the milk mixture to the butter mixture, either by hand, or by beating it in at low speed.
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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.
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Fold in all but ½ cup of the berries.
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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.
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Bake the cake for about 60 to 70 minutes, until a toothpick inserted into the cake comes our clean of batter.
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Place the cake on a cooling rack and allow it to cool completely.
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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.
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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.
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Drizzle the cake with the glaze, then slice and serve.
Recipe Notes
Adapted from the Blueberry Cake Recipe from Gimme Some Oven.
Would this work gluten free?