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–+ servings
A close up shot showing a chunky piece of my vegan blueberry almond cake which is golden brown.
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5 from 1 vote

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. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Blueberry Almond Cake
Diet: Vegan
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
Metric - US Customary

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