Lovely Lemon Cake with a Blueberry Twist

This easy vegan lemon cake is indeed lovely – it’s light, airy, and delicious! Don’t skip on the blueberry glaze if you want an added twist of flavor.


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Lovely Lemon Cake with a Blueberry Twist

Lovely Lemon Cake with a Blueberry Twist





  • 2 ¼ cups all-purpose flour
  • 2 ¼ cups blanched almond meal
  • 2 cups organic cane sugar
  • 3 tsp baking powder


  • 1 ¾ cups almond milk
  • 1 cup coconut oil
  • 2 medium-size lemons (juice & zest)
  • 2 tsp vanilla extract
  • Pinch of salt
  • Tip: I used 100 g sugar. Its sweetness was just right!

Blueberry glaze (Optional):

  • ½ cup blueberries
  • 1 tbsp freshly squeezed lemon juice
  • 1 ½ cups powdered sugar (Sifted)
  • ½ tsp vanilla extract



  1. Preheat oven to 350°F / 180°C. Prep a Bundt tin by greasing it with melted coconut oil.
  2. Use a large bowl to mix the dry ingredients. Stir well, then add all the wet ingredients.
  3. Whisk the batter until it reaches a smooth consistency.
  4. Pour batter into the Bundt tin and bake.
  5. Bake for 40 mins (or until the toothpick comes out clean)
  6. Let it cool for 10 mins on a cooling rack.

Blueberry Glaze:

  1. Chuck all the ingredients in a food processor.
  2. Blend and stir.
  3. Drizzle on top of each lemon cake slice.


Find more of Joyce’s recipes on @joyfulhomecooking.

Looking for recipes similar to this lovely lemon cake? Check out our selection of sweet (and sometimes savory!) selection of recipes featuring this flavor-bursting fruit.



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