Carla Hall Blueberry Lemon Vegan Cake Recipe Made Easy

If you’ve been searching for a delightful vegan cake that bursts with fresh flavors and moist texture, look no further than Carla Hall’s Blueberry Lemon Vegan Cake. This recipe perfectly balances the tartness of lemon with the natural sweetness of blueberries, offering a refreshing treat that’s both light and satisfying.

Whether you’re vegan, lactose-intolerant, or simply love plant-based desserts, this cake is a crowd-pleaser that’s easy to make and uses wholesome ingredients. Its bright, sunny flavors make it an ideal dessert for spring and summer gatherings or a cheerful anytime indulgence.

Plus, it’s packed with juicy blueberries that add delightful pops of flavor and texture in each bite.

Carla Hall, renowned for her approachable Southern-inspired cooking and warm personality, brings a lovely twist to classic cake baking with this vibrant vegan version. You’ll appreciate not only the taste but also the ease of preparation, making it perfect for bakers of all skill levels.

Ready to impress your family and friends with a stunning, luscious cake? Let’s dive into the recipe!

Why You’ll Love This Recipe

This Blueberry Lemon Vegan Cake stands out for several reasons. First, it uses simple, plant-based ingredients that are easy to find and free from dairy and eggs, catering to various dietary preferences.

The natural lemon zest and juice brighten the flavor profile, while fresh blueberries provide juicy bursts throughout the cake.

The texture is light yet moist, thanks to the clever use of vegan-friendly substitutes like applesauce and plant-based milk. Unlike many vegan cakes that can feel dense or dry, this one melts in your mouth.

It’s also versatile—great with or without frosting, and perfect for breakfast, brunch, or dessert. Lastly, Carla Hall’s recipe is a wonderful introduction to vegan baking with a Southern flair.

Ingredients

• 2 cups all-purpose flour
• 1 cup organic sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp apple cider vinegar
• ⅓ cup vegetable oil (such as canola or avocado oil)
• 1 tsp vanilla extract
• 1 tbsp lemon zest (freshly grated)
• ¼ cup fresh lemon juice
• ½ cup unsweetened applesauce
• 1 ½ cups fresh blueberries
• Powdered sugar (for dusting, optional)

Equipment

• 9-inch round cake pan
• Mixing bowls (large and medium)
• Whisk
• Rubber spatula
• Zester or microplane
• Measuring cups and spoons
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease your 9-inch cake pan. You can also line the bottom with parchment paper for easier removal.
2. Mix the wet ingredients: In a medium bowl, whisk together the almond milk and apple cider vinegar. Let this sit for 5 minutes to create a vegan “buttermilk.” Then add the vegetable oil, vanilla extract, lemon zest, lemon juice, and applesauce. Whisk until fully combined.
3. Combine the dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly mixed.
4. Incorporate the wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined. Avoid overmixing, as this can make the cake dense.
5. Fold in the blueberries carefully: Reserve a handful of blueberries for decoration, then gently fold the rest into the batter, trying not to crush them.
6. Pour the batter into the prepared pan: Spread it evenly with your spatula. If you reserved some blueberries, sprinkle them on top for a pretty finish.
7. Bake for 40-45 minutes: Insert a toothpick in the center of the cake to check doneness; it should come out clean or with a few moist crumbs. Avoid opening the oven door too often during baking.
8. Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely.
9. Optional dusting: Once cooled, dust the top with powdered sugar or prepare a simple vegan glaze if desired.
10. Slice and serve: Enjoy your fresh, zesty, and moist blueberry lemon vegan cake with a cup of tea or your favorite plant-based milk!

Tips & Variations

“To keep the blueberries from sinking, toss them in a tablespoon of flour before folding into the batter.”

For a more decadent option, top the cake with a vegan lemon glaze made from powdered sugar, lemon juice, and a splash of plant milk. You can also add toasted almond slices on top for extra crunch.

If blueberries aren’t in season, fresh or frozen raspberries or blackberries work wonderfully too. For extra moisture, swap half the oil with mashed bananas or pumpkin puree.

This cake can be doubled to create a layered dessert—just increase baking time accordingly.

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, but be mindful some blends may affect texture slightly.

Nutrition Facts

Serving Suggestions

This cake is delicious served on its own or with a light spread of vegan cream cheese frosting or coconut whipped cream. Pair it with freshly brewed herbal tea or iced lemon water for a refreshing combination.

It also makes a lovely brunch centerpiece alongside fresh fruit salad or vegan yogurt parfaits.

For a more indulgent dessert, serve slices with a scoop of vegan vanilla ice cream or a drizzle of berry compote. Leftovers can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days.

Conclusion

Carla Hall’s Blueberry Lemon Vegan Cake is a shining example of how vegan baking can be both simple and spectacular. This recipe combines fresh, vibrant ingredients with a moist, tender crumb that will satisfy anyone’s sweet tooth without the need for dairy or eggs.

Whether you’re new to vegan baking or a seasoned pro, this cake is sure to become a staple in your recipe collection thanks to its easy preparation and irresistible flavor.

Its versatility means you can enjoy it year-round, adapting the fruit or adding your own twist with toppings and glazes. Plus, it’s a wonderful way to brighten up any occasion with a burst of lemony sunshine and juicy blueberries.

Give this recipe a try—you might just find your new favorite vegan dessert. For more delicious recipes, check out our Lemon Straws Recipe, Lemon Ricotta Pasta With Arugula Recipe, or the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

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