This Vegan Lemon Blackberry Cake is soft, moist, and full of bright lemon flavor and juicy blackberries in every bite.
Made dairy-free, with no eggs, and without mascarpone, this easy one-bowl recipe is perfect for a light and refreshing plant-based dessert.
Love fruity cakes? Try my fresh apricot cake or banana apple cake next.
This lemon blackberry cake is wonderfully soft and moist, with juicy bursts of blackberries and a fresh, tangy lemon flavor in every bite.
I love making it because it's simple, delicious, and made with everyday pantry staples, so there's no need for fancy ingredients or equipment.
It's the kind of uncomplicated vegan cake that looks impressive but takes minimal effort - perfect for Sunday baking or when you want a quick sweet treat.
If you love lemon and berries, check out my lemon blueberry cookies, banana blackberry muffins, blackberry banana bread, and blackberry muffins for more yummy, fruity treats.
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🍋Ingredients
- Lemon: Zest first, then juice for easier prep.
- Blackberries: I used frozen, but fresh ones work too.
- Flour: I used all-purpose flour for perfect texture.
- Sugar: I opted for cane sugar, but regular granulated sugar is a great alternative.
- Oil: Use a neutral oil like sunflower or grapeseed to keep the flavor light.
- Dairy-free milk: Use unsweetened plant milk of choice, such as almond, soy, or cashew milk.
- Baking soda & powder: Make sure these are fresh for a proper rise and light texture
- Vanilla: Enhances the overall flavor.
- Turmeric (optional): Adds yellow color.
- Salt: Balances sweetness.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Vegan Lemon Blackberry Cake
Preheat the oven to 350°F (180°C). Lightly grease and flour an 8-inch round baking pan and set aside. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
Add in the wet ingredients: lemon juice, lemon zest, oil, vanilla, and plant-based milk. Mix gently until just combined (do not overmix).
Fold in the blackberries carefully to avoid breaking them too much.
Pour the batter into the prepared pan and add a few extra blackberries on top if you like.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 20 minutes, then transfer to a wire rack. Dust with powdered sugar, slice, and enjoy!
📋Variations
- Glazed lemon blackberry cake: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness and shine.
- Lemon poppy seed twist: Add 1 tablespoon of poppy seeds to the batter for a subtle crunch and nutty flavor.
💡Marinela's Tips
- Measure flour properly: Fluff the flour, then scoop and level it for accurate measurement - this prevents a dense cake.
- Don't overmix: Stir the batter just until combined to keep the cake soft and fluffy.
- Use fresh leaveners: Check that your baking powder and baking soda are fresh for the best rise.
- Cool before slicing: Let the cake rest for at least 20 minutes before transferring to a wire rack to keep it from breaking.
❓Frequently Asked Questions (FAQ's)
Check by inserting a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready.
Of course! Try blueberries, raspberries, or a berry mix for a fun twist - all pair beautifully with lemon.
Overmixing or adding too much flour can make the cake dense. Be sure to measure the flour correctly (fluff, scoop, and level) and mix just until combined.
Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze slices for up to 3 months. Just thaw at room temperature before serving.
🍰More Vegan Dessert Recipes
📖 Recipe
Vegan Lemon Blackberry Cake
Equipment
- 8-inch round baking pan lightly greased and floured
- Mixing bowl
- lemon squeezer
- Whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour scooped and leveled
- 1 cup cane sugar or granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon turmeric powder optional, for color
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup lemon juice freshly squeezed
- 1 tablespoon lemon zest
- ⅓ cup neutral vegetable oil
- ⅓ cup + 2 tablespoons unsweetened almond milk or any plant milk
- 1 + ¼ cup blackberries frozen or fresh (plus extra for topping)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease and flour an 8-inch round baking pan and set aside.
- In a large bowl, whisk together the dry ingredients.2 cups all-purpose flour, 1 cup cane sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon turmeric powder, ¼ teaspoon salt
- Add in the wet ingredients and mix gently until just combined (do not overmix).⅓ cup lemon juice, 1 tablespoon lemon zest, ⅓ cup neutral vegetable oil, ⅓ cup + 2 tablespoons unsweetened almond milk, 1 teaspoon vanilla extract
- Fold in the blackberries carefully to keep them whole.1 + ¼ cup blackberries
- Pour the batter into the prepared pan, smoothing the top. Add a few extra blackberries on top if desired.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 20 minutes, then transfer to a wire rack. Dust with powdered sugar if you like.
Notes
- Measure flour properly: Fluff, scoop, and level for accurate measurement. This keeps the cake light and soft.
- Zest before juicing: It's easier and gives you maximum lemon flavor.
- Don't overmix: Mix just until combined to avoid a dense cake.
- Use fresh leaveners: Fresh baking powder and baking soda ensure a good rise.
- Cool before slicing: Let it rest before transferring to a rack to prevent breaking.
- Storage: Keep in an airtight container for up to 3 days at room temperature or 5 days in the fridge. Freeze slices for up to 3 months and thaw before serving.
Nutrition
If you try this lemon blackberry cake, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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