Gluten-Free Vegan Blueberry Cake - Rhian's Recipes (2024)

4.50 from 4 votes

Course: Dessert

Cuisine: American

Keyword: gluten-free blueberry cake, vegan birthday cake, vegan blueberry cake

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Author: Rhian Williams

For the cake:

• ▢ 150 g (1 cup) frozen blueberries
• ▢ Unsweetened almond milk to top up the puréed blueberries - see instructions for measurements (or sub any other plant-based milk
• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 2 tablespoons lemon juice
 (or sub any other sweetener)

• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) *
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)

For the frosting:

• ▢ 400 g (14 oz) tin of full-fat coconut milk **
• ▢ 1 tablespoon puréed blueberries (reserved from the puréed blueberries used when making the cake)
• ▢ ½ teaspoon vanilla extract
• ▢ 2 tablespoons maple syrup (or sub any other sweetener)

For the cake:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

• Use a food processor, blender or hand-held stick blender to whizz the blueberries until completely smooth (leave the blueberries to thaw first if your blender isn’t very powerful)

• Reserve 1 tablespoon of the puréed blueberries and set aside to use for the frosting

• If your blender doesn’t have measurements on it, transfer the puréed blueberries to a measuring jug and top up the mixture with the milk until you get to 200ml (⅘ cup)

• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

• Once melted, add the puréed blueberry and milk mixture to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds

• Sift in the flour, baking powder and bicarbonate of soda

• Mix well, adding a tiny splash of plant-based milk if it's looking too dry

• Transfer mixture between two small greased baking tins lined with baking paper(I used two 7inch/18cm baking tins)

• Bake in oven for around 15 minutes until lightly browned and an inserted skewer comes out clean

• Once out the oven, immediately remove cakes from baking tins and transfer onto a wire rack to cool

For the frosting:

• You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!

  See Also

  The BEST Cinnamon Rolls Recipes {The Perfect Treats for Breakfast, Brunch, Birthdays, Desserts, Special Occasions and Holidays}

• Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)

• Place the thick, creamy part into a bowl

• Add the reserved tablespoon of puréed blueberries, vanilla extract and maple syrup

• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy

To decorate:

• Once the sponges have cooled completely, place one sponge on a large plate or cake stand, and cover with half of the frosting

• Place other sponge on top and use the remaining frosting to cover the top

• Best when fresh, but keeps well covered in the fridge for up to a few days

*You can alternatively usealmond flour

**You can alternatively use 200g (7oz) coconut yogurt

Nutrition Facts

Gluten-Free Vegan Blueberry Cake

Amount Per Serving

Calories 405Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 16g80%

Sodium 43mg2%

Potassium 205mg6%

Carbohydrates 37g12%

Fiber 4g16%

Sugar 18g20%

Protein 6g12%

Vitamin A 10IU0%

Vitamin C 3.8mg5%

Calcium 97mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.