Vegan Blueberry Cake Recipe with Vanilla Frosting

This is the best Vegan Blueberry Cake recipe and it even comes with an amazing Vanilla Frosting! Imagine a moist, vegan layer cake recipe made with minimal ingredients! You’ll love this easy blueberry muffin cake! Real blueberries are added to the batter and the blueberry sponge cake frosting is an amazing creamy vanilla icing. Make this cake using frozen blueberries if fresh are not available. Instructions for making this into a vegan blueberry bundt cake and/or making it gluten-free are provided.

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

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, a delicious Vegan Vanilla Cake would make a perfect Birthday Cake! There’s also this Blueberry Lemon Cake which is a nice change of pace.

I picked blueberries by hand and ended up with a bounty of fresh berries! I needed some recipes for blueberry vegan recipes to take advantage of them. Blueberries cake seemed like the next logical step.

There’s nothing like having fresh blueberries on hand. Now I’m a big fan of recipes with blueberries!

My sister happens to live close to a stash of blackberry bushes so it’s always a goal to go blackberry picking too! Do you love cooking with fresh fruit? Do you enjoy picking them yourself? I highly recommend it as a family outing if you have the chance!

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.

A measuring cup full of blueberries sits on a countertop with lots of freshly-picked blueberries around it.
After blueberry picking, I decided to make my favorite blueberry cake vegan!

Easy Blueberry Cake Recipes

I tasted, I mean, tested this moist blueberry cake recipe from scratch several times before sharing it with you. I wanted it to be just right. Of course, it helps that I used my Vegan Vanilla Cake as a foundation, transforming it into a vanilla blueberry cake.

If you like a fresh, berry cake recipe, you’re going to love vegan blueberry cakes recipes. 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 with blueberry sounds kinds of intriguing. It’s simply a cake with a “barely there” layer of frosting. I simply frosted the top of each cake, and left the sides bare.

It’s easy to get out of control with the frosting. I think letting the flavors of the cake come out in this dessert is better than overcrowding it with too much frosting.

How to Make Blueberry Cake

This is the best blueberry cake ever, not only because it tastes great! Make this fresh blueberry cake recipe easy by following the steps below.

Stir together the dry ingredients in a large bowl: all-purpose flour, vanilla protein powder, salt, and baking soda.

Dry ingredients, like flour, in a glass bowl.
Make this vegan cake recipe easy by combining dry ingredients separate from the wet ones.

In a separate bowl combine the wet ingredients: vegetable oil, water, apple cider vinegar, vanilla extract.

Pour the flour ingredients into the wet and stir until just combined. Pour into your prepared pans and bake. For two round pans, you’ll want to bake 30 – 35 minutes.

Expert Tips

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

  • You can add more blueberries to make it the ultimate vegan blueberry pound cake
  • This recipe uses vegan butter — I used Earth Balance
  • Be sure and leave the butter sitting on the counter for about 30 minutes to soften it
  • I made this into a layer cake, but you could make it as a blueberry sheet cake by baking it in a 9X13 inch cake pan. Bake it for 40 – 50 minutes until a tester inserted in the center comes out clean
  • Make this into a blueberry cake with cream cheese frosting by using the frosting on my carrot cake recipe (see link below)
  • I could see adding a little bit of cinnamon, like a half teaspoon for added spice
  • 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
  • Transform this into a gluten free blueberry cake by using gluten free baking flour instead of all purpose flour
  • Make sure to have your pans prepared and the oven heated before combining the flour with the wet ingredients. Once you mix the batter, you want to bake it immediately.
  • You can substitute whole wheat pastry flour for the all purpose flour
  • If you don’t have vanilla protein powder, you can substitute almond flour
  • Make this into a Blueberry Bundt Cake by pouring batter into a greased and floured bundt pan. Bake for 45 – 50 minutes until a tester inserted in the middle comes out clean.
  • Don’t have fresh berries? Make a frozen blueberry cake by using frozen berries instead.
  • Feel free to substitute mixed berries such as blackberries and raspberries in this recipe too.
  • Crumbling some chopped pecans on the batter before baking 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 with blueberries

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

Love Simple 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:

Of course, this blueberry vegan cake is great with other frostings too. For example the Vegan Cream Cheese frosting on the Carrot Cake recipe above would be delicious!

Need More Blueberry Recipes?

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

I love all these easy vegan blueberry cake recipes!

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

That’s it for this blueberry pie cake, as we affectionally call it!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A slice of layered vegan Blueberry Cake on a plate in front of the rest of the 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 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Blueberry Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16
Calories: 330kcal
Author: Marly


  • 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


  • 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.
  • Combine in a large mixing bowl the flour, sugar, protein powder, salt and baking soda. Stir to combine.
  • Add the fresh or frozen blueberries to the flour mixture and slightly stir to make sure the blueberries are coated.
  • In a smaller bowl combine 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 30-35 minutes until a toothpick inserted in the middle comes out clean.
  • When the cakes are done, remove from the oven. Allow the cakes to cool for about 10 minutes before inverting onto a serving plate.
  • 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.


*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*
Fat 11g17%
Saturated Fat 8g40%
Sodium 257mg11%
Potassium 32mg1%
Carbohydrates 52g17%
Sugar 33g37%
Protein 5g10%
Vitamin A 5IU0%
Vitamin C 0.9mg1%
Calcium 7mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Don’t you just love easy vegan cake recipes? Whatever vegan dessert recipe you’re getting your fork ready for, enjoy!

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12 Responses to Vegan Blueberry Cake Recipe with Vanilla Frosting

  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. 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!

    • 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?


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