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This Blueberry Almond Lemon Cake is a delightful, vegan, and gluten-free treat bursting with zesty lemon and sweet blueberries. Made with wholesome ingredients like almond and oat flours; it’s moist, tender, and naturally sweetened. Filled with a fruity blueberry chia jam, it’s perfect for any occasion!
I love easy-to-make cakes like this Blueberry Almond Lemon Cake. It has just a few simple steps, making it suitable even for beginner bakers.
The taste is a delightful blend of nutty almonds, zesty lemon, and sweet, juicy blueberries, creating a burst of flavor in every bite.
The almond and oat flours make the texture moist and tender, with a light and fluffy crumb that melts in your mouth. The fruity, jam-like layer of blueberry chia filling perfectly complements the flavor.
This Blueberry Almond Lemon Cake is my absolute favorite birthday cake! I make it every year because it’s so easy, and everyone—vegan or not—absolutely loves it. That’s why I wanted to share this recipe with you; it’s a must-try for any celebration!
So, why not try making it for your next party? I promise it’ll be a hit!
WHAT ALLERGENS IS FREE FROM?
This recipe is not only vegan, but it’s also:
- Gluten-free (as it uses almond flour and GF oat flour)
- Oil-free (making it lighter and heart-healthy)
- Refined sugar-free (sweetened naturally with maple syrup)
- Dairy-free (thanks to plant-based yogurt)
- Egg-free (using a flax egg as a plant-based binder)
WHY THIS RECIPE WORKS
This Blueberry Almond Lemon Cake works so well because of the balance of flavors and textures.
The almond flour gives the cake a rich, nutty flavor, while the oat flour helps create a fluffy, tender crumb.
Tangy lemon and sweet blueberry jam balance each other beautifully, creating zesty, fruity goodness layers. Plus, flax eggs help bind the cake without the need for eggs, making it completely plant-based and full of fiber.
HOW TO PREPARE THIS VEGAN CAKE
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This Blueberry Almond Lemon Cake is easy to prepare with simple, wholesome ingredients like almond flour, oats, blueberries, and lemons. Mix the batter, bake the layers, prepare the quick blueberry chia filling, and assemble for a delicious, zesty dessert!
Optionally, you can decorate it with vegan whipping cream (coconut or cashew cream), lemons, zest, and berries.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To make this cake, you don’t need any fancy equipment. Here’s what you’ll need:
- Mixing bowls: To prepare your wet and dry ingredients separately.
- Whisk: For mixing the ingredients until smooth and combined.
- Two 9-inch (23 cm) cake pans: To create that lovely layered cake.
- Saucepan: For cooking the blueberry chia jam.
- Cooling rack: To allow the cake to cool properly and avoid moisture buildup.
- Spatula: To spread the filling and smooth the batter.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious cake:
For the Cake:
- Flaxseed Meal: Mixed with water to create a “flax egg,” binding the cake while adding fiber; chia seeds can be used in place of flaxseed meal.
- Water: Used to make the flax egg, combined with flaxseed meal to create a plant-based binder.
- Almond Flour: Adds a rich, nutty flavor and keeps the cake moist; I didn’t try it with other flour.
- Oat Flour: Creates a light, fluffy crumb and adds fiber;
- Baking Powder: This helps the cake rise, creating a light texture.
- Baking Soda: It leavens the cake with the acid in lemon juice.
- Salt: Balances the sweetness and enhances flavors;
- Unsweetened Applesauce: Acts as a natural binder and keeps the cake moist without oil; mashed banana can be used, but it will add a slight banana flavor. This is my recipe.
- Maple Syrup: A natural sweetener that provides a depth of flavor, date syrup can be used as an alternative.
- Plant-based yogurt (Unsweetened) adds moisture and a slight tang to the cake.
- Freshly Squeezed Lemon Juice: Provides a bright, zesty flavor.
- Lemon Zest: Intensifies the lemon flavor.
- Vanilla Extract: Enhances the overall flavor with a warm, sweet undertone; almond extract can be used for a nuttier taste.
For the Blueberry Chia Jam Filling:
- Blueberries: They provide natural sweetness and a fruity filling. Fresh or frozen blueberries work well, or you can use raspberries for a tart twist.
- Chia Seeds: Thicken the blueberry filling and add texture.
- Maple Syrup (for filling): Sweetens the jam naturally;
- Lemon Juice (for filling): Lemon juice adds a tart contrast to the sweet blueberries. Adding lemon juice to jams helps with texture, flavor, preservation, and appearance.
DIRECTIONS WITH PICTURES
To prepare this cake, follow these steps:
Preheat the oven to 350°F (175°C) and line two 8-inch pans with parchment.
Make flax eggs: Mix flaxseed meal with water; let thicken for 5 minutes.
Mix dry ingredients: Whisk almond flour, oat flour, baking powder, baking soda, and salt.
Mix wet ingredients: Combine applesauce, maple syrup, yogurt, lemon juice, zest, vanilla, and flax egg.
Combine wet and dry ingredients; stir until just mixed.
Divide batter into pans; smooth the tops. Bake for 30-35 minutes until a toothpick comes out clean.
Cool in pans for 10 minutes; transfer to a rack.
Make the filling: Cook blueberries, add chia seeds, syrup, and lemon juice; simmer until thickened.
Assemble: Place one cake layer, spread filling, and top with the second layer.
Optional: Add frosting (coconut or cashew whipping cream) and garnish. Serve and enjoy!
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- Easy to Make: Simple steps and basic ingredients make this cake a breeze to prepare.
- Wholesome Ingredients: Made with almond flour, oat flour, blueberries, and natural sweeteners.
- Moist and Light: The combination of almond flour and applesauce keeps the cake moist without being heavy.
- Delicious Flavor: Tangy lemon zest and sweet blueberry jam create a perfect flavor balance.
- Allergen-Friendly: Gluten-free, dairy-free, oil-free, egg-free, and refined sugar-free—suitable for many dietary needs.
- Versatile: Great for birthdays, celebrations, or an afternoon treat.
- Naturally Sweetened: Sweetened with maple syrup so that you can indulge guilt-free.
Let’s prepare this delicious cake!
OTHER SWEET TREATS TO TRY!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
PERFECT BLUEBERRY ALMOND LEMON CAKE (VEGAN, REFINED SUGAR-FREE)
Equipment
- 2 mixing bowl
- 1 Whisk
- 2 9-inch (23cm) cake pans
- 1 Saucepan
Ingredients
For the Cake:
- 2 Tbsp flaxseed mea (l mixed with 6 Tbsp water to make flax eggs)
- 4 cups almond flour
- 2 cups oat flour (you can make this by blending rolled oats, GF if needed)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened applesauce
- 1 cup maple syrup
- 1 cup plant-based yogurt (unsweetened and plain)
- 1/2 cup lemon juice (freshly squeezed )
- 2 Tbsp lemon zest
- 2 tsp vanilla extract
For the Blueberry Chia Jam Filling:
- 2 cups blueberries (fresh or frozen)
- 2 Tbsp chia seeds
- 2 Tbsp maple syrup
- 1 Tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line two 9-inch (23 cm) round cake pans with parchment paper or lightly dust with oat flour.
- Prepare the flax eggs: In a small bowl, mix the flaxseed meal with 6 tablespoons of water. Let it sit for about 5 minutes until it thickens.
- Mix dry ingredients: In a large mixing bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together the applesauce, maple syrup, plant-based yogurt, lemon juice, lemon zest, vanilla extract, and the prepared flax eggs.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool the cakes: Let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Blueberry Chia Jam Filling: While the cakes are cooling, cook the blueberries over medium heat in a saucepan until they break down, stirring occasionally. Add the chia seeds, maple syrup, and lemon juice. Let the mixture simmer for a few minutes until it thickens, then remove from heat and allow it to cool completely before using.
- Assemble the Cake: Once the cakes have cooled, place one layer on a serving plate. Spread an even layer of the cooled Blueberry Chia Jam Filling over the top. Place the second cake layer on top.
- Decorate (optional): You can use some Coconut Cream Frosting or Sweet Cashew cream on top. Then, garnish with fresh berries (such as blueberries, raspberries, or strawberries) and lemon zest for a beautiful presentation.
Notes
- Oat Flour: You can make oat flour by blending rolled oats in a food processor until fine. If you need the cake to be gluten-free, ensure the oats are labeled as gluten-free.
- Lemon Juice: Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice can work in a pinch.
- Don’t Overmix: When combining the wet and dry ingredients, stir until just combined to avoid a dense cake. Overmixing can prevent the cake from rising properly.
- Baking Time: Watch the cake while baking, as oven temperatures may vary. Insert a toothpick into the center; the cake is done if it comes out clean.
- Single-Layer Option: To make a single-layer cake, halve all the ingredients and bake in an 8—or 9-inch (20-23 cm) pan for 25-30 minutes.
- Blueberry Chia Jam: For a smoother texture, use an immersion blender to puree the blueberry filling before adding the chia seeds.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. This cake can also be frozen for up to 3 months.
- Make in advance: You can make the cake layers and prepare the blueberry chia jam up to 2 days in advance, storing them separately until ready to assemble. Add frosting or garnishes just before serving.
- Sweetness: Adjust the amount of maple syrup in the batter or filling to suit your desired level of sweetness.
- Garnish: For added texture and flavor, garnish the top with fresh berries, coconut or cashew cream, or a sprinkle of lemon zest.
- Find here my cashew sweet cream frosting recipe.
WAYS TO ENJOY THIS RECIPE
- Breakfast Treat: Pair a slice with your morning coffee or tea for a refreshing, slightly indulgent start to the day.
- Afternoon Snack: Enjoy it with a warm cup of tea or a chilled lemonade for a perfect mid-day pick-me-up.
- Dessert: Serve it as a light, fruity dessert after dinner.
- Brunch Centerpiece: Bring this cake to a weekend brunch, and let its vibrant flavors steal the show🤩.
- Special Occasions: It’s an excellent choice for birthdays, holidays, or any celebration—everyone will love it, vegan or not! On my birthday, it was a big hit!
DID YOU MAKE THIS BLUEBERRY ALMOND LEMON CAKE?
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