Once upon a time, I wouldn't have ever said this but I have to say, almond cakes might be my new favourite thing. More specifically, this vegan blueberry almond cake is absolutely drool-worthy. This treat contains ground almonds, flaked almonds and sweet almond extract so it's fair to say that it's almond galore!
If you're after a quick and easy dessert recipe, this cake takes less than 30 minutes to bake inside the oven, making it a very convenient and tasty snack. They remind me of a 'cakey' version of Bakewell tarts due to the influence of the almond extract. I think you'll love it.
In my opinion, it's best to serve this blueberry almond cake with fresh dairy-free custard but it tastes great alone too. The texture is so light and fluffy and the gentle sweetness of the blueberries really compliments the other flavors.
Some other almond-themed cakes that I love are my vegan orange almond cake, vegan almond lemon cake and vegan almond raspberry cake which are all equally delicious. If you haven't tried any of them yet, be sure to give one a go!
Why You Will Love This Cake
- Delicious Flavor - It tastes quite a lot like a Bakewell tart in many way due to the almond extract and for me personally, that's one of the most comforting flavors on the planet.
- Easy to Follow - Anybody can make this recipe do to the simplicity of the instructions. It's very basic and very difficult to go wrong with.
- Great Texture - This cake is beautifully moist and super soft. In terms of the consistency, it reminds me a lot of my vegan mascarpone chocolate sheet cake bars and vegan blueberry lemon cake recipes, and the addition of the blueberries takes it up to another level.
- Allergy Friendly & Plant Based - This vegan blueberry almond cake recipe is fully vegan and dairy free.
- Apple cider vinegar - This will be mixed into the soy milk to create vegan 'buttermilk'.
- Almond meal - This is NOT the same thing as almond flour. They have completely different textures and offer different things to a cake. I also used ground almonds in my vegan flourless almond chocolate cake and vegan chocolate peanut butter almond bars as they create such great consistencies in baked goods.
- Canola oil - this is the same thing as rapeseed oil and gives the cake a super moist texture.
- Almond extract - I'm in love with this ingredient. You only need a couple drops and the flavour that comes out of it is IMMENSE.
- Fresh blueberries - I chose to use fresh blueberries for this recipe, purely due to convenience. If you'd prefer to use frozen this will work too.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- There is always an option to change the fruit if blueberries aren't your favorite. I advise that you use another type of berry so that the conversions are nice and easy. However, you can also omit a fruit filling altogether and simply have an almond cake. Fruitless cakes such as, my vegan maple pecan cake can be equally as tasty.
- Although this cake contains a lot of ground almonds, this cake still contains flour. You can make this cake fully gluten free by swapping out the all-purpose flour for a 1:1 gluten free all-purpose flour blend.
How To Make Blueberry Almond Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a large, square tin with parchment paper.
2: Make the vegan buttermilk mixture.
3: Combine the dry cake ingredients inside a large bowl.
4: Fold the dry and wet ingredients together to form a cake batter.
5: Fold in the blueberries.
6: Pour the cake batter into a baking tin and top with flaked almonds. Bake the cake.
7: Let the cake cool. Slice and serve.
Don't over-mix the cake batter - This could potentially ruin the texture of your cake. Carefully and patiently fold the cake batter over itself with a rubber spatula or spoon until all of the dry ingredients have been incorporated into the wet. There should be no pockets of flour remaining.
Place into the center of your oven - As this cake is topped with flaked almonds, don't place it too high in the oven. I always recommend that you bake cakes in the center of the oven anyway but the risk factors are a little higher with this recipe as the almonds can easily burn.
This cake creates 9 large servings or 12 medium slices.
You can divide the cake batter between two 20cm x 10cm loaf cake tins if you prefer. Reduce the baking time to 20-25 minutes.
Store this blueberry almond cake either inside the fridge or at room temperature for up to 4 days. Make sure that it is inside an airtight container.
More Vegan Blueberry Recipes That You Will Enjoy
If you tried this Vegan Blueberry Almond Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Soft Vegan Blueberry Almond Cake
For the cake batter:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 150 g all-purpose flour
- 50 g almond meal
- 180 g granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 0.5 teaspoon fresh lemon juice
- 0.5 teaspoon vanilla extract
- 1 teaspoon almond extract
- 120 g fresh blueberries
For the topping:
- 30 g flaked almonds
- Powdered sugar sifted to taste, optional
- Preheat oven to 177 Celsius (350F) and grease a square 8-inch cake tin with vegan butter and line with parchment paper. Set aside.
- Make the ‘buttermilk’ by mixing the soy milk with the apple cider vinegar. Let the dairy free ‘buttermilk’ curdle for 8 minutes.
Make the almond cake batter:
- Inside a large bowl, combine the all-purpose flour, almond meal, granulated sugar, baking powder and salt.
- Pour in your curdled ‘buttermilk’ as well as, the canola oil, vanilla extract, almond extract. Finally, fold in the fresh blueberries. Don’t over-mix your cake batter.
Bake the cake:
- Pour the cake batter into the greased tin. Sprinkle on the flaked almonds evenly and bake in the centre of the oven for 30 minutes. A skewer will come out clean when it’s done.
- Let your blueberry almond cake to cool down inside the tin for at least 15 minutes. Transfer it over to a cooling rack to cool fully.
- Dust on some powdered sugar. Slice and serve.
- Over-mixing could potentially ruin the texture of your cake. Carefully and patiently fold the cake batter over itself with a rubber spatula or spoon until all of the dry ingredients have been incorporated into the wet. There should be no pockets of flour remaining.
- As this cake is topped with flaked almonds, don't place it too high in the oven. I always recommend that you bake cakes in the center of the oven anyway but the risk factors are a little higher with this recipe as the almonds can easily burn.