Vegan Gluten-Free Blueberry Cake

Here are some more tasty blueberry desserts, Vegan Blueberry Cheesecake, Vegan Blueberry Pineapple Bread, Blueberry Banana Smoothie

Vegan Gluten-Free Blueberry Cake

I love blueberries not only because I love the taste but I love the fact that they are high in antioxidants and good for health. I try to keep blueberries all year round so when they are in season, I make sure to purchase surplus from the local farmers market and when time permits to go to the local farm and pick my own. After eating as many and baking goodies, I usually store the rest in the freezer for future use. 

Blueberry Cake Ingredients

• Vegan Butter – I used Earth Balance Buttery Spread, it gives the cake a moist buttery flavor.
• Blueberries  – I prefer to use fresh blueberries but frozen will work as well.
• Sugar –  I used organic cane sugar, you can substitute with coconut sugar.
• Lemon Zest – Added to boost the flavor of the blueberries.
• Cornstarch – Toss with the blueberries, it will thicken the juice of the blueberries as it is released. 
• Salt – balances the flavors rounding out the taste. I love to use Himalayan Pink Salt.
• Almond Milk – Adds moisture to the cake, you can substitute with your favorite non-dairy milk, like soy, oat milk, hemp milk, rice milk. 
• Ground flaxseeds – mixed with almond milk, it is a great binder, egg-replacer, plus it is high in fiber and great for the digestive system. Use the golden flaxseed meal variety, it has a lighter color the brown flaxseeds, so it will look more like the cake.
• Vanilla – added for flavor, you can leave it out, your cake will still taste amazing.
• All-purpose Gluten-Free Flour – For this cake, I used Krusteaz Gluten-Free All-Purpose Flour, no two storebought brands are the same so be mindful that you might have to increase the amount of liquid or flour.
• Baking Powder – Raising agent for a lighter cake, I like Hains Feather-weight baking powder brand since it is sodium-free, aluminum-free and gluten-free.

How To Make Vegan Gluten-Free Blueberry Cake?

1. Preheat oven 375 degrees F. Spread melted butter at the base of a 9×13 and set aside.
2. In a medium bowl, toss blueberries, sugar, cornstarch, lemon zest, and salt.
3. In a large bowl, mix almond milk, ground flaxseeds vanilla, set aside for about 5 minutes.            
4. Add the all-purpose gluten-free flour, cane sugar, baking powder, salt.
5. Add the almond mixture to the dry ingredients and mix well to combine. 
6. Spread the batter into the prepared baking dish and spread evenly.
7. Spread the blueberries on top of the batter. 
8. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Can You Use Frozen Blueberries To Make Blueberry Cake?

You don’t need to thaw frozen blueberries before adding them to your cake. You can use a paper towel to dab up extra moisture off the cake. Increase baking time until your cake is done, insert a toothpick making sure it comes out clean.

Can You Substitute The Blueberries?

Yes, you can substitute the blueberries with strawberries, blackberries, apples.

More Delicious Vegan Dessert Recipes

• Gluten-Free Vegan Blackberry Cake
• Vegan Tiramisu
• Loquat Vegan Cheesecake
• Jamaican Spice Bun
• Vegan Pineapple Upside Down Cake
• Strawberry Banana Bread
• Orange Almond Cake

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