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    Home » Recipes » Vegan Baking Recipes

    Published: May 21, 2023 · Modified: Nov 15, 2023 by DJ · This post may contain affiliate links · 6 Comments

    Soft Vegan Blueberry Almond Cake

    Jump to Recipe Jump to Video Print Recipe

    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.

    A golden piece of cake on a small, white saucer. The blueberries inside have burst and are dripping down the side of the cake. this recipe

    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!

    Jump to:
    • Why You Will Love This Cake
    • Ingredient Notes
    • Substitutions & Variations
    • How To Make Blueberry Almond Cake
    • Expert Tips
    • Recipe FAQs
    • More Vegan Blueberry Recipes That You Will Enjoy
    • Soft Vegan Blueberry Almond Cake

    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.

    Ingredient Notes

    The ingredients that you will need to make my vegan blueberry almond cake laid out over a white, marble background.
    • 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.

    A square baking tin lined with parchment paper.

    1: Line a large, square tin with parchment paper.

    Vegan buttermilk curdling inside a pyrex jug.

    2: Make the vegan buttermilk mixture.

    The dry cake ingredients combined inside a mixing bowl.

    3: Combine the dry cake ingredients inside a large bowl.

    The wet ingredients have been added and the mixture is folded and smooth.

    4: Fold the dry and wet ingredients together to form a cake batter.

    Now, the blueberries have been folded into the batter.

    5: Fold in the blueberries.

    The almond cake batter has been poured into the prepared tin and topped with flaked almonds.

    6: Pour the cake batter into a baking tin and top with flaked almonds. Bake the cake.

    The cake has been baked. It is golden on top and cooling.

    7: Let the cake cool. Slice and serve.

    Expert Tips

    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.

    A small, super moist piece of blueberry cake on a white serving plate. It is packed with lots of blueberries and topped with toasty flaked almonds.

    Recipe FAQs

    How many servings does this recipe make?

    This cake creates 9 large servings or 12 medium slices.

    Can I bake this cake in a different tin?

    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.

    How can I store this cake?

    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

    • A zoomed in shot of my vegan blueberry banana cake. The blueberry glaze is dripping down the sides of the cake.
      Soft Vegan Blueberry Banana Cake
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      Vegan Blueberry Cheesecake Bars (No-Bake)
    • A close up of one of my vegan blueberry cream cheese muffins which is topped with a thin glaze drizzle.
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    • A delicious-looking slice of blueberry chocolate cake which is filled generously with bursted blueberries.
      Easy Blueberry Chocolate Cake Loaf

    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!

    A close up shot showing a chunky piece of my vegan blueberry almond cake which is golden brown.

    Soft Vegan Blueberry Almond Cake

    Cake lovers will adore this vegan blueberry almond cake which is packed with fresh blueberries and topped generously with flaked almonds. 
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Blueberry Almond Cake
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 slices
    Calories: 191kcal
    Author: DJ

    Ingredients

    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
    US Customary - Metric

    Instructions

    Preparation:

    • 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.

    Video

    Notes

    • 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.

    Nutrition

    Calories: 191kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 277mg | Potassium: 65mg | Fiber: 1g | Sugar: 17g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

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    Reader Interactions

    Comments

    1. Caz Adams says

      March 24, 2025 at 10:25 am

      5 stars
      Stunning cake, so easy to make and love that it's vegan, can almost please everyone! 😉

      Reply
      • DJ says

        March 26, 2025 at 4:31 pm

        Thanks Caz! Really glad you enjoyed it 🙂

        Reply
    2. Anonymous says

      December 09, 2024 at 4:25 pm

      Not sure what happened as followed recipe to the letter. Took ages to cook, flat as a pancake. Not the best, perhaps it’s my oven. Unusual taste. Certainly not soft. Looked lovely but won’t try again.

      Reply
      • DJ says

        December 10, 2024 at 10:21 pm

        Hi sorry to hear this. This outcome is usually due to the oven temperature being inaccurate. (Too hot or cold).

        Reply
    3. Igrit says

      June 16, 2024 at 5:31 am

      5 stars
      Delicious! Made it a few times already, and family keeps asking for more 🙂
      Thank you for the recipe!

      Reply
      • DJ says

        June 21, 2024 at 11:41 am

        Hi friend! Thank you so much for your kind words. So happy that you and your family love the cake.

        Reply
    5 from 3 votes (1 rating without comment)

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    Hi, I'm DJ. Welcome to Vegan Treats Blogger!

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