Ingredients
Equipment
Method
- Prepare the pan. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
- Make the flax eggs. Stir the ground flaxseed and warm water together in a small bowl. Let stand for 8–10 minutes, until thickened and gel-like.
- Combine the dry ingredients. In a large bowl, whisk together the almond flour, 1/3 cup coconut flour, coconut sugar, baking powder, baking soda, xanthan gum, and salt. Break up any lumps in the almond flour.
- Combine the wet ingredients. In a separate bowl, whisk the prepared flax mixture with the melted coconut oil, almond milk, vanilla, lemon juice, and lemon zest.
- Make the batter. Pour the wet mixture into the dry ingredients. Stir just until thoroughly combined. Let the batter rest for 5 minutes so the coconut flour and flaxseed can hydrate. The batter should be thick but easily spreadable.
- Prepare the blueberries. Reserve about 1/4 cup blueberries for the top. Gently toss the remaining blueberries with 1 tablespoon coconut flour. Fold them carefully into the batter.
- Fill the pan. Transfer the batter to the prepared cake pan and smooth the surface. Scatter the reserved blueberries over the top and press them very lightly into the batter.
- Bake. Bake for 38–45 minutes, or until the center is set and a toothpick inserted into a cake portion—not directly through a blueberry—comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent with foil during the final 10 minutes.
- Cool completely. Let the cake cool in the pan for about 20 minutes. Carefully turn it onto a cooling rack, remove the parchment, and allow it to cool completely before glazing.
- Make the glaze. Whisk the powdered sugar, 1 1/2 tablespoons lemon juice, and vanilla until smooth. Add additional lemon juice or almond milk a teaspoon at a time until the glaze reaches a thick but pourable consistency.
- Finish the cake. Drizzle the glaze over the completely cooled cake. Allow it to set for 10–15 minutes before slicing into 10 servings.
Nutrition
Notes
Why this version holds together: The 1/3 cup coconut flour is intentional; coconut flour absorbs a great deal of moisture, while flaxseed and xanthan gum provide additional binding and structure.
Blueberries: Fresh blueberries give the most predictable result. Frozen blueberries can be folded in without thawing; expect approximately 3–7 additional minutes of baking.
Ingredient swaps: Melted vegan butter or neutral avocado oil can replace refined coconut oil in equal amounts. Unsweetened oat, soy, or another neutral plant milk can replace almond milk; soy generally provides slightly more structure.
Sweeter cake: Increase coconut sugar to 2/3 cup for a more traditionally sweet dessert cake.
Storage: Store covered at room temperature for up to 1 day or refrigerated for up to 4 days. Let refrigerated slices return to room temperature for the best texture.
Freezing: Freeze unglazed individual slices airtight for up to 2 months.
Air fryer: Use a greased, parchment-lined 7-inch cake pan at 300°F (150°C) for about 30–38 minutes, checking around 28 minutes. Tent loosely with foil if the top browns before the center sets.
Instant Pot: Not recommended; pressure steaming changes the crumb and will not reproduce the lightly browned baked texture.
Serving: Serve at room temperature with fresh blueberries, lemon zest, vegan whipped cream, blueberry compote, or vegan vanilla ice cream.
