Perfect Dairy Free Blueberry Cake made completely from scratch. This easy cake is soft and tender and bursting with fresh blueberries and a drizzle of lemon glaze. Sponsored by Almond Breeze Australia.
Hands up if you love Blueberry Cake 💙
I’m so excited to introduce you to my soft and tender Dairy Free Blueberry Cake. Bursting with blueberries and dripping with a tangy lemon glaze, it’s a delicious one bowl cake that takes just minutes to make.
And what’s even better? It’s completely dairy free – no butter, no milk, but SO much flavour.
I have made this Blueberry Cake no less than 4 times in the past week. Because I seriously LOVE it. And I know you will too.
It’s soft, sweet and oh-so-irresistible. It’s perfect for morning tea or a snack-on-the-go or even a sweet dessert. That drippy glaze alone has me weak at the knees.
Just like my Blueberry Bread, this cake uses oil as the main fat, which is what lends itself to it’s enviable texture.
There’s all the usual suspects in this cake, including eggs, sugar, vanilla and flour. But instead of milk or yoghurt, this cake uses almond milk for its light and springy texture.
It’s my secret weapon in dairy free baking.
I’ve used it in my White Chocolate Raspberry Mud Cake, my Dairy Free Chocolate Cake and my Vegan Brownies.
Perhaps the best part about this cake is that it’s super speedy to make – perfect for unexpected guests. I’ve put together a video below to show JUST how easy it is.
You don’t even need an electric mixer to make it – just a bowl and spoon. And the glaze is only 2 ingredients. #winning
How to make perfect Dairy Free Blueberry Cake
- This is a super easy one bowl cake. You don’t need an electric mixer for this recipe.
- Start by whisking together the dry ingredients; flour, sugar and baking powder.
- Next, throw in the oil, eggs, vanilla and almond milk and gently stir to combine – try not to over mix.
- Lastly, gently fold through the blueberries. I add a tablespoon of cornflour (corn starch) to help keep the blueberries from sinking.
- You can use fresh or frozen blueberries. I prefer using fresh blueberries for maximum flavour and they tend to bleed less in baked goods.
- Throw a few extra blueberries on top of the cake and then bake in a moderate oven. The cake will be ready when it goes golden brown on the edges and a skewer inserted in the centre comes out clean.
- The lemon glaze is made using just two ingredients: icing sugar (or powdered sugar) and fresh lemon juice. Simply stir together until smooth.
- Drizzle over the cake once it’s cooled. Slice and enjoy! This cake also freezes really well.
More Dairy Free recipes to try
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Let's Bake
Dairy Free Blueberry Cake
A soft and tender Dairy Free Blueberry Cake made with almond milk.
Ingredients
Blueberry cake
- 155 grams (1 and 1/4 cup) fresh blueberries
- 1 tablespoon cornstarch or cornflour
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 200 grams (1 cup) caster sugar or granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) vegetable oil
- 120 ml (1/2 cup) Almond Breeze Almond Milk
Lemon glaze
- 60 grams (1/2 cup) icing sugar or powdered sugar, sifted
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- Add 1 cup blueberries (set aside remaining 1/4 cup of blueberries) and cornflour to a small bowl and mix until blueberries are coated. Set aside.
- In a large mixing bowl, add flour, baking powder, salt and sugar. Gently whisk together.
- Add eggs, vanilla, oil and almond milk. Gently mix until combined – but be careful not to over mix. Add coated blueberries and stir briefly.
- Pour batter into prepared tin. Add extra blueberries on top.
- Bake cake for approximately 40-45 minutes or until a skewer inserted in the middle comes out clean. Leave to cool completely.
- To make the glaze, stir together sugar and 1 tablespoon of lemon juice. If the glaze is too thick, add an extra tablespoon of lemon juice. Drizzle glaze over cooled cake and serve.
Misty says
Hello, can this be made without eggs?
Jessica Holmes says
Hi, I haven’t tested this recipe without eggs I’m sorry.
Joy says
Oh my goodness!
I doubled the quantities as I wanted a big cake to share with friends. It took about 75 min to bake.
The results were amazing. It was light fresh and rose well. I also added almond essence for that extravagant flavor.
Thank you for your easy and beautiful recipe.
Btw friends loved it. This was the first time I have ever had two slices of cake in an instance. I didn’t ice it with the lemon glaze and just served it with fresh whipped cream.
Jessica Holmes says
Aw love hearing that Joy! So glad you enjoyed it – thank you for your lovely feedback!
Esther says
Can I add lemon juice and zest in the cake batter to make it a lemon blue berry cake, or will the acid effect the recipe?
Jessica Holmes says
Hi Esther, I haven’t tried myself but I think it would work fine!
Kristina says
Hi, the cake looks so delicious! what kind of vegatable oil do you use?
Jessica Holmes says
Hi Kristina, we just have regular vegetable oil here but any mild tasting oil should be fine!
Ellen Goss says
Awesome recipe!!! We used coconut milk instead of almond milk because that’s what we had on hand. Was so tasty 😋
Jessica Holmes says
Awesome! So glad you enjoyed it Ellen!
Esther says
Will this work with frozen blueberries?
Jessica Holmes says
Yes! Just add them frozen straight into the cake batter and mix lightly so they don’t bleed ☺️
Christie says
Such a great dairy free recipe! It was a lovely treat for my dairy intolerant kids and even my extended family really enjoyed it. They were surprised when they found out it was dairy free which is saying something. I cut down the sugar and oil and was still a lovely moist cake, thank you
Jessica Holmes says
Aw I love hearing that Christie! So glad everyone enjoyed it! ☺️
Rachel says
Can this cake be made in a bundt pan?
Jessica Holmes says
Hi Rachel, you can but it’d be quite a small cake because it’s only one layer. I recommend sticking to the cake tin suggested.
Sadika says
Hi jess do you use sweetened almond milk for this recipe or unsweetened?
Many thanks
Jessica Holmes says
Hi Sadika, unsweetened is fine!
Penny Kozi says
Great easy delicious recipe ! Family loved it
Thanks for sharing
Jessica Holmes says
Awesome, so glad you liked it Penny!
Ivy says
Great recipe! I added lemon zest to the batter, switched to olive oil and added some ground flax seeds and it was delicious!
Jessica Holmes says
Amazing! So glad you enjoyed it!
Cathy DeVreeze says
I made 4 small cakes. 3 to give away and one for us. Amazing! I added the zest to the batter and used white sugar for the glaze, which I put on fresh from the oven. So delicious. Instead of trying to quadruple the recipe, I did it in double batches. I can’t wait to see what my friends think.
Jessica Holmes says
Hooray! So glad you enjoyed it. I hope your friends love it too.
Hailey says
I was recently diagnosed as lactose intolerant… my moms birthday is today and she loves blueberries so I’m making this!
Jessica Holmes says
Aww how wonderful! I hope you and your mum love this cake Hailey!
Sabah says
The best ever fruit cake one can possibly make! I’m in love with this recipe. So easy and so simple and it tastes divine! Thanks a lot once again!
Sabah
Edinburgh
Jessica Holmes says
Amazing! Thanks so much for lovely feedback Sabah! 💕
jUNE says
Could I replace the flour with Almond flour my daughter has allergies to dairy and wheat? Almond flour/meal is generally my go to!
Jessica Holmes says
Hi June! I haven’t tested the recipe with almond flour so I can’t say. A gluten free plain flour might work well. If you do try it, let me know how it goes!
Natalie says
I love blueberry cakes! This looks so moist and delicious – perfect with a cup of coffee.
Jessica Holmes says
Thanks Natalie!