Vegan Blueberry Cake

Take a bite out of this moist Vegan Blueberry Cake, made with minimal ingredients. This flavorful cake is made with creamy frosting and is ready in around 30 minutes! Oh, and if you’re into delicious vegan cakes, you’ve come to the right place.

The thing is, we enjoy indulging in delicious dairy-free cake. As I’ve said before, we are turning into quite the health nuts lately with our smoothies and energy bites, but that doesn’t mean we don’t enjoy some sweet treats every now and then. For example, there’s my Vegan Chocolate Wacky Cake. Delicious! And I love this Vegan Vanilla Cake. It would make a perfect Birthday Cake!

Take a bite out of this moist Vegan Blueberry Cake, made with minimal ingredients. This flavorful cake with creamy frosting is ready in around 30 minutes!

Recently I did something I’ve never done before. I went blueberry picking. I’ve picked strawberries, applies, pears, blackberries, and even peaches. But so far the blueberry had never crossed my finger picking self.

Wait. Finger picking is a guitar reference, not a blueberry reference. But you get my point. 🙂

I confess that I enjoyed picking blueberries. It’s slightly addicting. Because finding the ripest, best blueberries on each bush feels a little like hunting for easter eggs. You know that feeling? When you’re enjoying the hunt? That’s right. Blueberry picking is a combination of hunting and gathering. Very nice!

Of course the problem with picking blueberries, is what to do with them afterwards. I mean, think about it. You’ve just put hours into driving to the farm, picking the fresh blueberries, bagging the fresh blueberries, paying for the fresh blueberries, and then driving home. That means, you want to use them in an extra special way.

So, here’s what I did: I washed them and then sorted them into piles of ripe, not as ripe, and more ripening time needed. And then I froze some for use later.

Freshly Picked Blueberries as part of my post on Vegan Blueberry Cake. Yum! This vegan blueberry cake is one the delicious results of my blueberry picking voyage.

Why You’ll Love Vegan Blueberry Cake

I tasted, I mean, tested this recipe several times before sharing it with you. I wanted it to be just right. Of course, it helps that I used my Vanilla Vegan Wacky Cake as a foundation. That made the first step in the testing process pretty seamless. I used the fresh blueberries that I had frozen, that way you could buy frozen blueberries and use those. You know, in case you hadn’t gone blueberry picking recently. But fresh blueberries should work fine too.

If you like a cake with fresh, berry flavors, you’re going to love this vegan blueberry cake. I used a simple vanilla frosting for the filling and topping. You’ll notice that I didn’t frost the sides of the cake, otherwise known as a naked cake.

I know. I know. A naked cake sounds kinds of intriguing. It’s simply any cake with an absence or “barely there” outer layer of frosting. I simply frosted the top of each cake, and left the sides bare. You want to know why? Because, #1) I like using the least amount of frosting possible* and #2) I love showing off the blueberries bursting through the edges of the crust.

* This is a new thing for me. I used to be a “corner piece” person (aka, the person who was always hoping for the corner piece…the one with ALL the frosting). But lately I’ve been focusing on reducing refined sugars in my life and as a result, now I’m happy with a piece of cake with a more minimal frosting approach.

I chose to make this a layer cake, but you could make it as a sheet cake or you could reduce the recipe by half and make one simple round cake. We do this frequently when we want a sweet treat, but not days and days of temptation.

You’ll also love that this Vegan Blueberry Cake is:

  • Dense
  • Moist
  • Fresh
  • A perfect weekend treat!

Cake or Death!

If you need the reference on the title of this section, it’s from an Eddie Izzard show. He’s one of my favorite comedians and you should watch his famous Cake or Death routine. But my point is, this is NOT a cake or death situation. This is just cake. And so I’ve made this vegan blueberry cake in a way that we love it, but I really encourage you to try some play around with this recipe. If you need some ideas to get the ball rolling, here ya go:

  • You can add more blueberries to make it the ultimate vegan blueberry cake
  • I happen to love blueberries and mint so adding a little mint extract might be nice
  • I could see adding a little bit of cinnamon, like a half teaspoon for added spice
  • Crumbling some chopped pecans on that crust would be a nice touch
  • As I said above, feel free to halve this recipe and just make one round instead of a layer cake

I highly recommend serving this delicious cake with a glass of my Iced Chai Latte. They would go so perfectly together!

Take a bite out of this moist Vegan Blueberry Cake, made with minimal ingredients. This flavorful cake with creamy frosting is ready in around 30 minutes!

We hope you enjoy this Vegan Blueberry Cake as much as we do! If you decide to mae the recipe snap a photo and use #namelymarly on Instagram. We love seeing your photos!

Vegan Blueberry Cake
Print
Vegan Blueberry Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Take a bite out of this moist Vegan Blueberry Cake, made with minimal ingredients. This flavorful cake with creamy frosting is ready in around 30 minutes!
Course: Dessert
Cuisine: American
Servings: 16
Calories: 330 kcal
Author: Marly
Ingredients
  • 3 cups All-purpose flour
  • 1 3/4 cups Granulated sugar
  • 2/3 cup Vanilla plant-based protein powder*
  • ½ teaspoon Salt
  • 2 teaspoons Baking soda
  • 1 cup Blueberries, frozen or fresh
  • 2/3 cup Vegetable oil
  • 2 cups Cold water
  • 2 tablespoons Apple cider vinegar
  • 2 teaspoons Vanilla
  • Vanilla Frosting
  • 2 tablespoons Coconut Oil
  • 1 1/2 cups Powdered Sugar
  • 1 - 2 tablespoons Plant-Based Milk, Vanilla Flavored
Instructions
  1. Heat your oven to 350F. Spray two round cake pans with vegetable spray. You can also place a piece of parchment paper at the bottom of the pans and spray the sides with vegetable oil.

  2. Combine in a large mixing bowl the flour, sugar, protein powder, salt and baking soda. Stir to combine.

  3. Add the fresh or frozen blueberries to the flour mixture and slightly stir to make sure the blueberries are coated.

  4. In a smaller bowl combine the vegetable oil, water, vinegar and vanilla. Stir to combine.
  5. Pour the water mixture into the flour mixture. Stir until combined.
  6. Pour the batter into your prepared pans. Bake for 30-35 minutes until a toothpick inserted in the middle comes out clean.

  7. When the cakes are done, remove from the oven. Allow the cakes to cool for about 10 minutes before inverting onto a serving plate.

  8. Make the frosting, by combining the coconut oil with the powdered sugar. Stir until a crumbly mixture forms. Add plant-based milk, one tablespoon at a time until you achieve a nice, spreadable texture. 

  9. Spread half the frosting on the top of the bottom cake. Place the second cake on top of the frosted cake. Spread the remaining frosting on the top layer. Do not frost the sides.

Recipe Notes

*I recommend vanilla-flavored plant-based vanilla powder, but you can use other flavors too, like chocolate or chai 

Nutrition Facts
Vegan Blueberry Cake
Amount Per Serving
Calories 330 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Sodium 257mg 11%
Potassium 32mg 1%
Total Carbohydrates 52g 17%
Sugars 33g
Protein 5g 10%
Vitamin A 0.1%
Vitamin C 1.1%
Calcium 0.7%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s some other favorite vegan blueberry recipes:

Whatever vegan blueberry treat you’re getting your fork ready for, enjoy!

Updated by Marly · Permalink

7 Responses to Vegan Blueberry Cake

  1. I am not a big fan of blueberries but your recipe makes me wonder! I wonder if I used Just Mayo in a mayonnaise cake recipe if that would bind like the eggs do (from the mayonnaise). You used protein powder, mostly pea protein in this cake and I wonder if the idea of a binder is why? I’ve tried several vegan cakes and they seem too often, to come out oily which I don’t like. What made you try the protein powder?

  2. I love your writing style, it just pulls me softly through the post like a lovely soft current.
    Blueberry season is upon us true! Today I bought two pints of blueberries at the farmers market intending to cook something but instead sat under a spreading maple and lazily ate them both while I watched the people shop.
    It is really the simplicity of your recipe that elevates the blueberries. I will try this cake out on my guests. Thank you

  3. the cake looks delicious and i love blueberries. but i’m wondering about the protein powder? is it necessary. it seems unnecessary and somewhat counter-intuitive to add something that is so processed to cake that is very so simple and based on wholesome ingredients.

  4. hmm i like the idea of this cake, but you lost me at protein powder. is that necessary? can an alternative ingredient be used to replace the 2/3 cup of the powder?

    • Hi Katie! Well, I like to add protein powders to my vegan cakes. I find that it adds extra structure that sometimes can be lacking. Oh sure, if you don’t want to add the protein powder, just skip it. I’d probably make the batter without and then if the batter is too runny, I’d add a half cup of additional flour. Let me know how it goes!

  5. I love blueberries and I also like your recipe. Thank!

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