Blueberry Lemon Cake

Mouthwatering, moist and tasteful are three words to define this sublime ‘Blueberry Lemon Cake’. I am going to speak with complete honesty. This cake is so wonderful, but it is not really supporting a whole food low fat diet.

Personally I do think that some occasions are meant to be celebrated with massive amounts of sugar and great amounts of pleasure. Yes, I said that.
But when everything comes to an end, this cake has been developed to be one of the healthier cakes.


Three reasons why this cake is healthier than others

Applesauce – The unsweetened version is a perfect substitute for fatty ingredients in baking! It is my #1 favorite ingredient when I make sweet desserts or snacks. Haven’t tried applesauce yet? Get ready to meet your new best companion.

Almond flour – It is a nutrient rich ingredient and it supports the recipe with a spongy and moist texture. It’s easy to prepare at home, simply grinding raw almonds in a coffee grinder.

Flax eggs – It is loaded with omega-3 fatty acids and the ultimate substitute for animal based eggs. No harm and no cholesterol. What’s not to like?


  • You can additionally replace almond flour with all purpose flour.
  • You can also replace blueberries with other fruits like strawberries, blackberries, mango etc.

Blueberry Lemon Cake




Yield 1 cake


For the cake

  • 2 flax eggs (see instructions here)
  • 1 cup almond flour
  • 1½ cup all purpose flour
  • ¾ cup icing sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 tablespoons poppy seeds
  • Pinch of salt
  • 1 tablespoon coconut oil, melted
  • 1 cup unsweetened applesauce
  • 1½ lemon, juiced
  • 1½ cup blueberries (you can use both fresh and frozen)

For the frosting

  • 2 oz. non-dairy cream (make sure to use one for whipped cream)
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon agar agar
  • Extra blueberries, fresh


  1. Preheat oven to 350F.
  2. Combine all dry ingredients in a medium bowl and set a side.
  3. Find a big bowl and mix all wet ingredients and carefully add the dry ingredients.
  4. Fold in blueberries.
  5. Pour the batter into a greased baking mould and bake for 25-35 minutes (according to the oven). The cake is done when it has a golden surface and you're able to insert a toothpick into the center of the cake and it comes out clean with nothing sticking.
  6. In a medium bowl, place non-dairy cream, lemon juice, vanilla extract and whisk for two minutes, until completely firm.
  7. Add agar agar and mix for about ten seconds. You can avoid the agar agar, but I prefer using it, to make sure that the whipped cream keeps its firmness.
  8. When the cake is fully cooled, add the whipped cream on top.
  9. Top with extra blueberries.
  10. Serve cool.


Serving size: 1 out of 8

Calories: 298         Fat: 12.4          Carbohydrates: 42.7          Sugar: 18.4          Fiber: 4.7          Protein: 6.9

Author: Helene Maj

I'm the plant-based recipe developer and creative soul behind the blog. I'm a hippie at heart, yoga-newbie and then I have a thing for tahini. I develop wholesome eating to nourish mind + body throughout the entire week.

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