Rustic Vegan Almond Blueberry Cake

Name: Rustic Vegan Almond Blueberry Cake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 115 grams Plant Based Butter (unsalted) ((1/2 US Cup)); 200 grams White Sugar (( 1 US Cup)); 1 teaspoon Almond Extract; 100 grams Apple Sauce ((1/2 US Cup)); 1 teaspoon Vanilla Bean Paste; 160 grams All Purpose Flour ((1 1/3 US Cup)); 25 grams Almond Flour ((1/4 US Cup)); 7.5 grams Baking Powder; 4 grams Salt; 180 mililitres Vegan Buttermilk ((3/4 US Cup - to make your own, see recipe notes for my quick recipe)); 300 grams Blueberries; 1 tablespoon All Purpose Flour ((For coating the berries)); 30 grams Sliced Almonds; 30 grams Turbinado Sugar (See recipe note)

A warm slice of rustic vegan almond blueberry cake is the perfect choice for an afternoon treat or a cozy dessert any time of day. The delicate layers create a light and moist cake, bursting with rich flavours that are so good you’ll be reaching for another slice.

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Close up of a slice of vegan almond blueberry cake

Table of Contents

Why I Made This Recipe

Blueberries are a staple in our home, whether they are fresh from local farms or frozen ones that we can add to winter baking. Our kids love blueberries on pancakes and oatmeal so I wanted to create a delicious vegan cake that incorporates them. This almond blueberry cake is now a firm favourite and I’m confident you’ll love it too!

Why You Should Make This

Looking for a heartwarming dessert that’s easy to make and accommodates multiple food allergies? This vegan almond blueberry cake is your perfect solution. It offers comfort and flavour while being allergy-friendly, making it a versatile option for various dietary needs. Comfort eating at its best!

Ingredients and Substitutions

To ensure this recipe is allergen-friendly, I am using several substitutions in place of egg and dairy. Not vegan but still want to make this cake? Check out my ingredient substitutions to see how you can swap out ingredients to suit your specific dietary requirements and my FAQ for more recipe details.

Showing the ingredients needed to make a vegan almond blueberry cake

Dry Ingredients

All-Purpose Flour: This flour (also known as plain flour) creates a slightly dense texture that holds up well against blueberries. For a gluten-free version, I recommend using a gluten-free flour blend such as Bob’s Red Mill 1-to1 or Otto’s Cassava Flour.

Almond Flour: Adds the flavour and the texture of the cake. Almonds are a key component of this cake so I do not suggest removing this ingredient from the cake. Check out my other cake recipes if you can not tolerate almonds.

Baking Powder and Salt: Baking powder helps the cake rise. Remember that baking powder adds PUFF to a recipe which is exactly what we want here. Salt balances the sweetness and enhances the flavours.

Sugar: I’m using white sugar in the cake batter. If you want a slightly caramelly undertone, you could sub with golden or light brown sugar. You can also substitute with coconut sugar. For the topping, I prefer to use turbinado sugar for a delightful crunch. If you can not find turbinado sugar, you can substitute it with any coarse brown sugar.

Almonds: Sliced almonds are used to decorate the top of the cake and add an extra crunch.

Wet Ingredients

Butter: Unsalted plant-based melted butter adds fat to the cake. You can substitute with a light oil such as canola or coconut oil if you prefer or regular unsalted butter if you’re not dairy-free or vegan.

Apple Sauce: My favourite egg replacer, apple sauce provides moisture and acts as a great binding agent. If you are not vegan, feel free to sub with 2 eggs.

Buttermilk: Creates a light and fluffy texture with a hint of tang. Make homemade buttermilk by mixing 3/4 of a cup (180ml) of milk (I used almond milk) with 1 tbsp of white vinegar or lemon juice. Let it sit for 10 minutes and it’ll curdle (see below). While you can substitute it with regular milk, I highly recommend using buttermilk as it enhances the texture of the cake.

Close up of vegan buttermilk as it starts to curdle

Flavourings: the addition of the almond extract and vanilla bean paste enhance the cake’s taste. Feel free to adjust to your preference.

Blueberries: we always have blueberries on hand as our kids love having them with pancakes and oatmeal or even just as a snack. If fresh blueberries are not in season, you can substitute them with frozen blueberries. Allow them to come to room temperature before adding them to the recipe to avoid them going soggy.

How to Make Rustic Vegan Almond Blueberry Cake

Start by creaming the butter and sugar together to create a light and airy texture. I recommend using a stand mixer to make this cake so that you can add some of the ingredients while the batter is mixing. Mixing by hand with a hand mixer, wooden spoon or spatula will work just as well if you prefer to use those methods.

Creaming butter and sugar in a stand mixer bowl with a small pot of apple sauce on the side.

Next, we’ll add in the apple sauce and flavourings and stir until combined before starting to add our dry ingredients. You can do this in two or three stages. It’s really up to you. My preference is to NOT add all of the dry ingredients at once as that will create a heavier batter with the gluten being overactivated. To retain a light and airy texture, it is important to NOT overbeat the ingredients.

Adding flour to a stand mixer bowl with cake batter in it.

I suggest alternating between adding the dry ingredients and the buttermilk. Add the buttermilk while the mixer is running (see the ingredients section for my easy method to make buttermilk). Add the remaining dry ingredients and give everything a final stir to ensure everything is fully incorporated.

Adding the Blueberries

How many times have you added fruit to your baked goods and they’ve disappointedly sunk to the bottom? That can lead to a soggy bottom (I’m channelling my inner Mary Berry here) and a bit of a mess. My top tip for adding fruit to any batter is to toss it in flour first. For this recipe, we are tossing the blueberries in one tablespoon of flour.

Adding flour to the blueberries to avoid them sinking in the cake

Coating the blueberries in flour prevents them from sinking to the bottom while the cake bakes, as the coating helps to suspend the fruit in the batter. Perfect for ensuring you get an even distribution of fruit in every bite.

Building the Cake

Now we are ready to start building our cake in the cake pan. Make sure you have greased and lined the base with parchment paper and greased the sides (for easy cake removal). Spread half of the cake batter on the bottom of the cake pan. Then add the coated blueberries on top. You don’t need to push them down into the batter. Just let them sit on top, as shown below.

Close up of the cake batter once the blueberries are added

Finally spread the remaining cake batter on top, then sprinkle on the turbinado sugar and sliced almonds.

Close up of the raw almond blueberry cake in the pan, before baking.

Bake at 350°F for 55 minutes, or until golden brown. Let cool in the baking pan for 30 minutes before transferring to a serving plate. Look how inviting that golden crust looks! Best enjoyed warm with a side of vanilla ice cream or whipping cream.

Close up of freshly baked vegan almond blueberry cake

The Result

Let’s have a close-up look at our freshly sliced rustic vegan almond blueberry cake. I am obsessed with the golden, crunchy top and the light, moist interior and evenly distributed berries. Perfect as a dessert or as a sweet treat served with afternoon tea. I hope this post has inspired you to try this cake.

Common Questions

Can I use fresh or frozen blueberries for this cake?

This cake is a great way to use up some freshly picked berries. If using frozen, allow them to thaw before adding them to the batter. This helps prevent the cake from becoming too soggy.

How many servings does this cake make?

This recipe makes one 9-inch round cake, yielding approximately 8 generous slices.

I don’t have any vegan buttermilk. Can I make my own?

For homemade buttermilk, add 1 tbsp white vinegar to 180ml plant-based milk. Let it curdle for 10 minutes before adding to the batter.

How do I prevent the blueberries from sinking to the bottom of the cake?

To prevent the blueberries from sinking, toss them in 1 tablespoon of flour before adding them to the cake.

Can I make this cake gluten-free?

Yes, you can substitute the flour with your preferred gluten-free flour blend such as Bob’s Red Mill 1-to-1 Baking Blend or use Otto’s Cassava Flour.

How should I store any leftover cake?

This cake is best enjoyed fresh and will store well in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices in an airtight container for up to 3 months.

Recommended Fruity Dessert Recipes

If you like fruity desserts, check out these family favourites:

My zesty lemon drizzle muffins are always a winner (Vegan)
Add your favourite seasonal fruits to my Summer Fruit Crumble Cake (DF and GF)
Make my easy no-bake mini blueberry cheesecakes (Vegan)
Showcase fresh fruit on this Summer Fruits Sable Breton Tart (dairy-free)
A Fall classic and my absolute favourite Apple Blackberry Pie (Vegan)