Vegan Blueberry Cake

5 from 3 votes

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 412kcal

Author: Alissa Saenz

Equipment

1 10-inch bundt pan
Electric mixer (hand mixer or stand mixer)

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

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Oil and flour the inside of a 10-inch bundt pan.
In a small container such as a liquid measuring cup, stir together the milk, yogurt, vanilla extract, and almond extract. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a separate large mixing bowl, use an electric mixer to beat the butter and sugar together at high-speed, until creamy.
Carefully add the milk mixture to the butter mixture, either by hand, or by beating it in at low speed.
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.
Fold in all but ½ cup of the berries.
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.
Bake the cake for about 60 to 70 minutes, until a toothpick inserted into the cake comes our clean of batter.
Place the cake on a cooling rack and allow it to cool completely.
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.
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.
Drizzle the cake with the glaze, then slice and serve.

Notes

Adapted from the Blueberry Cake Recipe from Gimme Some Oven.

Nutrition