Photo of a sponge cake topped with white frosting and fresh blueberries on a purple background

Gluten-Free Vegan Lemon Blueberry Cake

This Gluten-Free Vegan Lemon Blueberry Cake is so easy to make, super fruity, and includes a delicious cream cheese frosting!
Course Dessert
Cuisine American
Keyword gluten-free lemon blueberry cake, gluten-free vegan cake, vegan birthday cake, vegan lemon blueberry cake
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8
Calories 418kcal
Author Rhian Williams


For the cake:

  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
  • 4 tablespoons (4 tablespoons) lemon juice *
  • 2 tablespoons (2 tablespoons) lemon zest
  • 8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (1 teaspoon) vanilla extract
  • Pinch (Pinch) salt
  • 150 g (1 1/4 cup) ground almonds (almond meal) **
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon (1/4 teaspoon) bicarbonate of soda (baking soda)
  • 100 g (1 cup) fresh blueberries

For the frosting

  • 400 g (14 oz) tin of full-fat coconut milk ***
  • 2 tablespoons (2 tablespoons) lemon juice
  • 2 tablespoons (2 tablespoons) maple syrup (or sub any other sweetener)
  • 1/2 teaspoon (1/2 teaspoon) vanilla extract

To decorate:

  • 150 g (1 1/2 cups) fresh blueberries


For the cake:

  • 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 milk 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 more milk if it’s looking too dry
  • Add the fresh blueberries and fold in gently, to make sure you don’t crush them
  • Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch springform baking tin)
  • Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
  • Once out the oven, leave to cool completely on a wire rack before applying the frosting

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 lemon juice, maple syrup and vanilla extract
  • 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:

  • Carefully spread the frosting over the top of the cake
  • Top with fresh blueberries
  • Best when fresh but keeps covered in the fridge for up to a few days


*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don’t want to use lemon juice, substitute with 1 teaspoon apple cider vinegar instead
**You can alternatively use almond flour
***You can alternatively use 200g (7oz) coconut yogurt
Although this cake does taste best when fresh, it does keep well covered in the fridge for up to a few days. For super fluffy frosting, you should make it fresh just before serving, but the frosting will retain its shape and texture for a good few days.


Calories: 418kcal | Carbohydrates: 40g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Sodium: 76mg | Potassium: 223mg | Fiber: 4g | Sugar: 19g | Vitamin A: 15IU | Vitamin C: 9.8mg | Calcium: 129mg | Iron: 3mg