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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Lemon Blueberry Yogurt Cake

    Last updated - July 14, 2021; Published - September 11, 2018 By Rhian Williams 44 Comments

    Jump to Recipe Print Recipe
    Photo of a blueberry loaf cake with two slices of it next to it

    This Gluten-Free Vegan Lemon Blueberry Yogurt Cake is seriously moist, bright and citrusy, and packed full of jammy blueberries. It's perfect for dessert, breakfast, brunch or a snack. 

    Photo of a blueberry loaf cake topped with lemon slices with two slices of it next to it on a piece of brown baking paper

    Why you'll love this Lemon Blueberry Yogurt Cake:

    • it's undetectably vegan and gluten-free
    • it's refined sugar free
    • it's seriously moist 
    • it's tender
    • it's perfectly tangy 
    • it's fresh and fruity
    • it's made in one bowl 
    • it's made with simple ingredients
    • it's versatile and can be easily adapted!

    Photo of raw cake batter with blueberries in a mixing bowl taken from above

    SUBSTITUTIONS YOU CAN MAKE TO THIS RECIPE:

    • you can use any type of oil: coconut oil, olive oil or vegetable oil
    • you can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well
    • if you can’t find plant-based yogurt, you can substitute it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu
    • 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
    • you can use either fresh or frozen blueberries
    • if you’re not into blueberries, you can substitute them with strawberries, raspberries, blackberries or cherries.

    Photo of raw cake batter with blueberries in a silver loaf tin lined with brown baking paper

    EQUIPMENT YOU’LL NEED TO MAKE THIS LEMON BLUEBERRY YOGURT CAKE:

    • glass mixing bowl – for mixing the cake batter
    • measuring jug – for measuring out the plant-based yogurt
    • one-pound loaf tin – for baking the cake
    • baking paper – for lining the loaf tin
    • cooling rack – for leaving the cake to cool down on once out of the oven.

    Photo of a golden brown loaf with blueberries in a silver loaf tin lined with brown baking paper

    HOW LONG DOES THIS LEMON BLUEBERRY YOGURT CAKE KEEP FOR?

    This Lemon Blueberry Yogurt Cake keeps covered in the fridge for up to a few days – it’s best reheated in the toaster! Make sure to leave it to cool completely before packing it away to store as otherwise it will become soggy.

    Photo of a blueberry loaf cake with two slices of it next to it

    MORE VEGAN BLUEBERRY DESSERT RECIPES:

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

    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 blueberry loaf cake with two slices of it next to it

    Gluten-Free Vegan Lemon Blueberry Yogurt Cake

    This Gluten-Free Vegan Lemon Blueberry Yogurt Cake is seriously moist, bright and citrusy, and packed full of jammy blueberries.
    4.31 from 26 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free blueberry cake, vegan blueberry cake, vegan yogurt cake
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 309kcal
    Author: Rhian Williams

    Ingredients

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 230 ml (1 cup) unsweetened plant-based yogurt (I used coconut yogurt but you can use any other plant-based milk)
    • 4 tablespoons lemon juice
    • 2 tablespoons lemon zest
    • 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)
    • 100 g (1 cup) fresh blueberries

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • 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 yogurt to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
    • Sift in the flour, baking powder and bicarbonate of soda
    • Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry
    • Add the blueberries and fold in gently, to make sure you don’t crush them
    • Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
    • Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
    • Once out the oven, leave to cool completely before cutting
    • Keeps covered in the fridge for up to a few days - best reheated in the toaster

    Notes

    *You can alternatively use almond flour
    Nutrition Facts
    Gluten-Free Vegan Lemon Blueberry Yogurt Cake
    Amount Per Serving
    Calories 309 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 7g35%
    Sodium 40mg2%
    Potassium 87mg2%
    Carbohydrates 34g11%
    Fiber 4g16%
    Sugar 16g18%
    Protein 6g12%
    Vitamin A 5IU0%
    Vitamin C 9.8mg12%
    Calcium 123mg12%
    Iron 1.4mg8%
    * 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

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




    1. Sandra

      May 11, 2021 at 5:12 pm

      5 stars
      Quite amazing cake. Moist, not too sweet, juicy, a real hit for me and my friends. I have one question though: the baking powder that one should use it must not have a strong taste. The one I use is not ideal. Would you have a recommendation for the type of baking powder , preferably something I can find in Canada? Thank you a lot.

      Reply
      • Rhian Williams

        May 12, 2021 at 12:31 pm

        Thank you so much, so happy to hear that! Ah yes, the taste of baking powder can really vary depending on brands. I use Dove's Farm, which has a very neutral taste!

    2. Jen

      September 06, 2022 at 1:53 am

      5 stars
      Really good! moist and not too sweet and not too tart, the lemon and blueberry flavors were great!

      Reply
      • Rhian Williams

        September 06, 2022 at 11:17 am

        Thank you so much, so happy to hear that!

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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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