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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Blueberry Cake

    Last updated - July 14, 2021; Published - August 16, 2018 By Rhian Williams 4 Comments

    Jump to Recipe Print Recipe
    Photo of a slice of purple sponge cake with light purple frosting against a grey marble background

    This Gluten-Free Vegan Blueberry Cake is seriously moist, packed full of fresh blueberries and slathered in creamy blueberry frosting. It's the perfect pretty dessert for occasions like birthdays, baby showers and weddings. 

    Photo of a slice of purple sponge cake with light purple frosting on a white plate with a gold fork

    Why you'll love this Blueberry Cake:

    • it's moist and fluffy  
    • it's rich and creamy 
    • it's sweet but not sickly
    • it's fragrant and fruity
    • it's easy to make
    • it's packed full of blueberry flavour
    • it's naturally coloured and flavoured
    • it's beautifully colourful and delicate
    • it's undetectably vegan and gluten-free
    • it's refined sugar free and relatively healthy!

    How to make this Blueberry Cake

    This recipe is inspired by my Strawberry Cake and starts off by puréeing real blueberries - no artificial colourings or flavourings here!

    I used frozen blueberries as the texture doesn't really matter as they're going to be puréed. Plus, they're cheaper and available all year around.

    Photo of puréed blueberries in a glass cup against a white background

    Tip: Remember to reserve 1 tablespoon of the puréed blueberries so you can add it to the frosting to create a beautiful lilac colour.

    Then just mix the puréed blueberries with the rest of the ingredients, and you'll end up with a vividly purple batter.

    Photo of deep purple cake batter in a white bowl against a white background

    Here are some substitutions you can make to the recipe:

    • you can use any type of oil: coconut oil, olive oil or vegetable oil
    • you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
    • you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
    • you can substitute the ground almonds (almond meal/almond flour) with ground walnuts
    • for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds
    • you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
    • if you're not into blueberries, you can use some other fruit like strawberries, raspberries or mango instead.

    Photo of a deep purple cake batter in a silver baking tin against a white background

    Then you can just divide the batter between two baking tins and bake for 15 minutes, or until an inserted skewer comes out clean.

    Photo of a purple sponge cake in a silver baking tin against a white background

    Once the cake has cooled completely, you can cover it with frosting and decorate however way you like.

    Tip: For a super lazy frosting, you can use a thick coconut yogurt instead of whipping up coconut milk to make coconut whipped cream. Coconut yogurt frosting is amazing as it has a tangy flavour and a slightly fermented taste reminiscent of cream cheese.

    Photo of a sponge cake frosted with light purple frosting against a brown background

    EQUIPMENT YOU’LL NEED TO MAKE THIS GLUTEN-FREE VEGAN BLUEBERRY CAKE:

    • food processor or blender or hand-held stick blender – for puréeing the blueberries
    • glass mixing bowl – for mixing the sponge batter
    • measuring jug – for measuring out the puréed blueberries and milk
    • 18 cm / 7 inch sandwich baking tin – for baking the sponges
    • baking paper – to line the baking tins
    • cooling rack – to leave the sponges to cool down on once they’re out the oven
    • electric whisk – to whip up the coconut milk to make the frosting
    • palette knife for frosting – for applying the frosting to the cake

    Photo of a slice of purple sponge cake with light purple frosting on a white plate with a gold fork

    How long does this Blueberry Cake keep for?

    This Blueberry Cake does taste best when fresh, but it keeps well covered in the fridge for up to a few days.

    Photo of a slice of purple sponge cake with light purple frosting against a grey marble background

    More vegan blueberry dessert recipes:

    • Blueberry Cheesecake
    • Lemon Blueberry Scones
    • Lemon Blueberry Cupcakes
    • Lemon Blueberry Bundt Cake
    • Lemon Blueberry Mug Cake
    • Blueberry Pie
    • Lemon Blueberry Layer Cake

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Photo of a slice of purple sponge cake with light purple frosting against a grey marble background

    Gluten-Free Vegan Blueberry Cake

    This Gluten-Free Vegan Blueberry Cake is seriously moist, packed full of fresh blueberries and slathered in creamy blueberry frosting. 
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free blueberry cake, vegan birthday cake, vegan blueberry cake
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 8
    Calories: 405kcal
    Author: Rhian Williams

    Ingredients

    For the cake:

    • 150 g (1 cup) frozen blueberries
    • Unsweetened almond milk to top up the puréed blueberries - see instructions for measurements (or sub any other plant-based milk
    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 2 tablespoons lemon juice
 (or sub any other sweetener)

    • 8 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • Pinch salt
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)

    For the frosting:

    • 400 g (14 oz) tin of full-fat coconut milk **
    • 1 tablespoon puréed blueberries (reserved from the puréed blueberries used when making the cake)
    • ½ teaspoon vanilla extract
    • 2 tablespoons maple syrup (or sub any other sweetener)

    Instructions

    For the cake:

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Use a food processor, blender or hand-held stick blender to whizz the blueberries until completely smooth (leave the blueberries to thaw first if your blender isn’t very powerful)
    • Reserve 1 tablespoon of the puréed blueberries and set aside to use for the frosting
    • If your blender doesn’t have measurements on it, transfer the puréed blueberries to a measuring jug and top up the mixture with the milk until you get to 200ml (⅘ cup)
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
    • Once melted, add the puréed blueberry and milk mixture to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
    • Sift in the flour, baking powder and bicarbonate of soda
    • Mix well, adding a tiny splash of plant-based milk if it's looking too dry
    • Transfer mixture between two small greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
    • Bake in oven for around 15 minutes until lightly browned and an inserted skewer comes out clean
    • Once out the oven, immediately remove cakes from baking tins and transfer onto a wire rack to cool

    For the frosting:

    • You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!
    • Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
    • Place the thick, creamy part into a bowl
    • Add the reserved tablespoon of puréed blueberries, vanilla extract and maple syrup
    • Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy

    To decorate:

    • Once the sponges have cooled completely, place one sponge on a large plate or cake stand, and cover with half of the frosting
    • Place other sponge on top and use the remaining frosting to cover the top
    • Best when fresh, but keeps well covered in the fridge for up to a few days

    Notes

    *You can alternatively use almond flour
    **You can alternatively use 200g (7oz) coconut yogurt
    Nutrition Facts
    Gluten-Free Vegan Blueberry Cake
    Amount Per Serving
    Calories 405 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 16g80%
    Sodium 43mg2%
    Potassium 205mg6%
    Carbohydrates 37g12%
    Fiber 4g16%
    Sugar 18g20%
    Protein 6g12%
    Vitamin A 10IU0%
    Vitamin C 3.8mg5%
    Calcium 97mg10%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Ines

      August 16, 2018 at 8:07 pm

      5 stars
      I absolutely love how flexible this recipe is, can use so many different fruits and they all work - amazing!

      Reply
      • Rhian Williams

        August 16, 2018 at 10:11 pm

        Yes so glad to hear that thank you!

    2. Jen

      February 03, 2019 at 9:54 pm

      What can I substitute for the almond meal/flour?

      Reply
      • Rhian Williams

        February 03, 2019 at 10:39 pm

        Ground walnuts or ground sunflower seeds!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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