Dairy Free Blueberry Cake
Celebrate berry season with this delightful dairy free blueberry cake! Soft, fluffy and perfectly moist, this lightly sweet cake is fantastic for dessert, snacking or even breakfast. Bursting with juicy berries and a hint of fresh lemon, it’s easy to make and impossible to resist. Nut free, soy free and vegetarian.
Looking for a way to put all those dreamy fresh summer berries to good use?
Well then say hello to this completely delightful dairy free blueberry cake.
It’s soft, it’s fluffy, it’s perfectly moist … and is packed to the brim with that ever-delicious combo of juicy blueberries + fresh lemon.
Making it the ultimate coffee cake situation.
Because while it’s just sweet enough to work for dessert, it’s also 100% acceptable for snacking or even for breakfast.
And when served with extra fresh berries on the side? Oh me oh my, it’s summertime happiness.
How To Make
So, let’s talk about how this simple cake goes down:
Whisk the dry ingredients. First up, we’ll combine some flour, baking powder and a touch of cinnamon.
Mix the wet ingredients. Next, we’ll rub together some lemon zest and sugar, before whisking in several eggs, applesauce, maple syrup, oil and vanilla.
Fold em’ together. We’ll combine the wet ingredients with the dry ingredients and then stir in about ½ cup of fresh blueberries.
Spread in a pan. The batter gets spread in a springform pan and then we sprinkle plenty of additional blueberries over the top.
Bake until golden. Finally, we pop the cake in the oven and bake for about 45 minutes, or until a cake tester comes out clean.
Tips & Tricks
- First things first. When measuring out your flour, fluff in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
- Along those lines, be sure to use a dry measuring cup to measure out the applesauce. It won’t level off correctly in a liquid one.
- A different oil can be used in place of the avocado oil.
- I highly suggest sticking with a springform pan as the cake rises quite a bit in the oven and a normal 9-inch pan will be a bit too short on the sides.
- And finally, I would also suggest sticking with fresh blueberries. Frozen blueberries put off a bit more moisture and with the large amount we’re using I have a feeling they’ll likely alter the final product.
Topping Ideas
While this cake is absolutely lovely on its own, it’s more of a lightly sweet cake.
So if you want a bit of extra sweetness, here are a few topping ideas (just be sure to let the cake cool completely before using):
- dust with confectioners’ sugar
- drizzle with a simple glaze (I like confectioners’ sugar + water)
- serve with a dollop of whipped coconut cream + fresh strawberries
- pipe on swirls of your favorite dairy free frosting
How To Store
Counter: Let the cake cool completely then transfer to an airtight container. It will keep at room temperature for about 1 to 2 days. {Because of the moisture from the blueberries it gets a bit funny if you try to keep it any longer.}
Freezer: Let the cake cool completely then either wrap really well or transfer to an airtight container. Store in the freezer for up to 3 months.
When ready to enjoy, thaw in the fridge then bring to room temperature or rewarm gently before enjoying.
Additional Dairy Free Dessert Recipes:
- Dairy Free Carrot Cake
- Dairy Free Lemon Drizzle Cake
- Dairy Free No Bake Cheesecake
- Dairy Free Pumpkin Cheesecake
- Dairy Free Apple Cake
- Dairy Free Chocolate Cupcakes
- Dairy Free Banana Cake
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free Blueberry Cake
Celebrate berry season with this delightful dairy free blueberry cake! Soft, fluffy and perfectly moist, this lightly sweet cake is fantastic for dessert, snacking or even breakfast. Bursting with juicy berries and a hint of fresh lemon, it’s easy to make and impossible to resist. Nut and soy free.
Ingredients
For the berries
- 2 cups fresh blueberries
- 1 teaspoon lemon juice
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ cup pure cane sugar (or granulated sugar)
- 2 teaspoons lemon zest
- 2 large eggs
- ¼ cup avocado oil
- ½ cup pure maple syrup
- 1 cup unsweetened applesauce
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper then grease all over with nonstick or olive oil spray. Set aside.
For the berries:
- In a small bowl, toss together the blueberries and lemon juice. Set aside.
For the cake:
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
- To a medium bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar, until it’s fragrant and moist. Add in the eggs, oil, maple syrup, applesauce and vanilla and whisk until well combined.
- Add the wet ingredients to the bowl with the dry and mix until just combined. Gently fold in ½ cup of the blueberries (the batter will be decently thick).
- Spread the batter evenly in the prepared pan, then sprinkle the remaining 1 ½ cups blueberries over the top.
- Bake for about 40 to 50 minutes, or until a cake tester inserted into the middle comes out clean.
- Set the pan on a wire rack and let cool for at least 15 to 20 minutes (or completely) before carefully removing from the pan.
- Serve as desired. See the topping ideas section in the post above for ideas.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 245Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 221mgCarbohydrates: 43gFiber: 2gSugar: 20gProtein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Can I make this in a regular pan? And what size?
Hey Hannah! I wouldn’t recommend it – the cake rises quite a bit in the oven and a normal pan will likely be a bit too short on the sides.
Soft, tender and studded with blueberries…what’s not to love?
Thanks Angie!