Vegan Lemon Blackberry Cake
This Vegan Lemon Blackberry Cake is soft, moist, and bursting with fresh lemon flavor and juicy blackberries in every bite. This easy one-bowl recipe is dairy-free, egg-free, and simple to make — perfect for a light and refreshing vegan dessert.
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
Calories: 204kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 188mgPotassium: 56mgFiber: 1gSugar: 18gVitamin A: 33IUVitamin C: 6mgCalcium: 39mgIron: 1mg
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