Vegan Blueberry Cake

This vegan blueberry cake recipe is a moist layer cake infused with real blueberries and an amazing vanilla frosting. It’s a perfect party cake along with this delicious Vegan Vanilla Cake.

A slice of 2-layer vegan blueberry cake with fresh blueberries on top sits in front of the whole cake.

I love wowing my friends and family with spectacular vegan cake recipes. This vegan blueberry cake is no exception. It’s made with fresh blueberries, although you can substitute frozen if you’d like.

I’m adapting my easy Wacky Cake Recipe to keep this cake easy to make and delicious!

Why This Recipe is a Winner

  • Adding blueberries to the cake batter creates pops of color and flavor throughout the cake
  • Topping the cake with vanilla frosting creates a gorgeous cake with just the right sweetness and consistency
  • Add optional lemon zest to make a lemon blueberry cake

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Flour — I use all-purpose flour. You can substitute Whole Wheat Pastry Flour or a quality gluten-free baking flour.
  • Sugar — Using granulated sugar is the key to a delicious cake, but you can substitute coconut flour for a more caramel flavor.
  • Blueberries — You can use frozen or fresh blueberries. Substitute mixed berries such as blackberries and raspberries.

Ingredient Spotlight

A glass bowl holds fresh blueberries.

Choose the Best Blueberries

When buying fresh blueberries, choose berries that are plump and smooth-skinned. The color of the berries is an indicator of ripeness (not the size of the berries), so choose berries that are deep purple-blue. You can use fresh or frozen blueberries with this recipe. Frozen blueberries are great because they’re frozen at the peak of ripeness and they hold their shape better while cooking.

How to Make Blueberry Cake

  1. Stir together the dry ingredients in a large mixing bowl, from the flour to the baking soda.
    Dry ingredients, like flour, in a glass bowl.
  2. Add the blueberries and gently stir.
    A bowl of blueberries has been coated with a flour mixture.
  3. Stir together the wet ingredients, from the vegetable oil to the vanilla.
    Looking down on a bowl with wet ingredients combined for muffin batter.
  4. Make the batter by pouring the wet mixture into the flour mixture and stirring until combined. Pour the batter into prepared pans.
  5. Bake cakes for 30 to 35 minutes until a toothpick inserted in the middle comes out clean.
  6. Remove the cakes from the oven and cool for about 10 minutes before inverting them onto a serving plate.
  7. Let them cool completely before frosting.

Storage Tips

Store the whole cake or slices in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. Individual slices can be store in an airtight container and frozen for up to 2 months.

Vegan Frosting

These are the best vegan frosting options for this vegan blueberry cake:

Want to write a special message, like “Happy Birthday” on your cake? This vegan royal icing is perfect when used with the right frosting tips.

Marly’s Tips

Use these tips and tricks to make this recipe for blueberry cake with frosting perfect every time:

  • Make a blueberry sheet cake by baking it in a 9×13 inch cake pan for 40 to 50 minutes.
  • Add a tablespoon of lemon zest and/or a teaspoon of lemon extract to make a vegan lemon blueberry cake.
  • Looking for other flavors to combine with this cake? I love this guide from The Spruce Eats on flavors to combine with berries. It’s geared toward beverages, but the flavors work with other recipes, too.
  • Have your pans prepared and the oven heated before combining the wet and dry ingredients. Once you mix the batter, you want to bake it immediately.
  • Make this into a Blueberry Bundt Cake by pouring the batter into a greased and floured bundt pan. Bake for 45 to 50 minutes until a tester inserted in the middle comes out clean.

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

Frequently-Asked Questions

Can you put frozen blueberries in a cake?

You can use frozen blueberries in place of fresh in a cake recipe. In fact, frozen blueberries can even perform better in baking because they don’t sink to the bottom as much as fresh and they stay intact during baking.

Should you thaw blueberries before baking?

You don’t need to thaw frozen blueberries before adding them to a batter. Simply add frozen berries in their frozen state. However, if the recipe calls for thawed or fresh blueberries, it’s a good idea to follow those recommendations.

Vegan Cake Recipes

Sure, this is one of the best vegan blueberry recipes ever. But if you’re looking to expand your dessert repertoire, be sure and try these other easy vegan cakes:

Need More Blueberry Recipes?

If you’re looking for more blueberries recipes, be sure and try these:

A slice of 2-layer cake on a white plate with fresh blueberries around it.

That’s it for this vegan blueberry cake recipe. enjoy!

A slice of 2-layer vegan blueberry cake with fresh blueberries on top sits in front of the whole cake.

Vegan Blueberry Cake

Make this moist Vegan Blueberry Cake with fresh blueberries and a delicious vanilla frosting. This indulgent dessert would be perfect for Birthday parties or other special events.
5 from 3 votes
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16
Calories: 330kcal


  • 3 ½ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup blueberries , frozen or fresh
  • cup vegetable oil
  • 2 cups cold water
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract

Vanilla Frosting

  • 2 tablespoons coconut oil
  • 1 ½ cups powdered sugar
  • 1 to 2 tablespoons plant-based milk , vanilla


  • Heat your oven to 350°F/175°C. 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.

For the Cake

  • Combine dry ingredients in a large mixing bowl, including the flour, sugar, salt, and baking soda. Stir to combine.
  • Add the fresh or frozen blueberries to the flour mixture and lightly stir to ensure the blueberries are coated.
  • In a separate bowl, combine the wet ingredients, such as the vegetable oil, water, vinegar, and vanilla. Stir to combine.
  • Pour the water mixture into the flour mixture. Stir until combined.
  • Pour the batter into your prepared pans. Bake for 30 to 35 minutes until a toothpick inserted in the middle comes out clean.
  • When the cakes are done, remove them from the oven. Allow the cakes to cool for about 10 minutes before inverting them onto a serving plate.

For the Frosting

  • 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. 
  • 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.

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*I recommend vanilla-flavored plant-based vanilla powder, but you can use other flavors too, like chocolate or chai.
Calories: 330kcal | Carbohydrates: 55g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Sodium: 214mg | Potassium: 40mg | Fiber: 1g | Sugar: 34g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2021.

12 Responses to Vegan Blueberry Cake

  1. Avatar thumbnail image for MarlyDana Lasky Reply

    I made this recipe two years ago people that ate it keep begging me to make it again.

    • Avatar thumbnail image for MarlyMarly

      Hi Dana! Thanks for your comment. I’m glad to see this recipe was so popular! It’s a great summer dessert, so maybe you’ll make them happy and make it again soon?

  2. Avatar thumbnail image for MarlySandrine Reply

    5 stars
    This recipe is perfect for my baby shower. Although I am not vegan, many of my guests are so I wanted to make a cake that they would enjoy. This is absolutely gorgeous! Thank you for sharing!

    • Avatar thumbnail image for MarlyMarly

      You’re so welcome, Sandrine! I hope you love it as much as we do!

  3. Avatar thumbnail image for MarlyDiane Reply

    5 stars
    Love blueberries so will be on my list to try

  4. Avatar thumbnail image for MarlyAutumn wallpaper Reply

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

    • Avatar thumbnail image for MarlyMarly

      Thanks! It’s certainly a favorite of ours!

  5. Avatar thumbnail image for Marlykatie Reply

    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?

    • Avatar thumbnail image for MarlyMarly

      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!

  6. Avatar thumbnail image for Marlyjacquie Reply

    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.

  7. Avatar thumbnail image for MarlyJohanne Reply

    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

  8. Avatar thumbnail image for MarlyTimaree Reply

    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?

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