This vegan blueberry cake recipe is a moist layer cake infused with real blueberries and an amazing vanilla frosting.
I picked blueberries by hand and ended up with a bounty of fresh berries. I’ve been baking everything blueberries ever since, including this vegan 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 a quality gluten-free baking flour.
- Baking soda
- Blueberries — You can use frozen or fresh blueberries. Substitute mixed berries such as blackberries and raspberries.
- Vegetable oil
- Apple cider vinegar
- Vanilla extract
How to Make Blueberry Cake
- Stir together the dry ingredients in a large mixing bowl, from the flour to the baking soda.
- Add the blueberries and gently stir.
- Stir together the wet ingredients, from the vegetable oil to the vanilla.
- Make the batter by pouring the wet mixture into the flour mixture and stirring until combined. Pour the batter into prepared pans.
- Bake cakes for 30 to 35 minutes until a toothpick inserted in the middle comes out clean.
- Remove the cakes from the oven and cool for about 10 minutes before inverting them onto a serving plate.
- Let them cool completely before frosting.
Store cake in an airtight cake carrier 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.
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.
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 wit 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!
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.
More 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:
That’s it for this vegan blueberry cake recipe. enjoy!
Vegan Blueberry Cake
- 3 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 cup blueberries , frozen or fresh
- ⅔ cup vegetable oil
- 2 cups cold water
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons coconut oil
- 1 ½ cups powdered sugar
- 1 to 2 tablespoons plant-based milk , vanilla
- Heat your oven to 350°F/180°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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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 2020.