Dairy-free blueberry and almond cake

Cut yourself a piece of this gorgeous blueberry and almond cake for morning tea or dessert. It's beautifully moist and ideal for dairy-free cake lovers!

By Sophie Gray
  • 15 mins preparation
  • 55 mins cooking
  • Serves 8 - 10
  • Print
For Sophie Gray's best blueberry tips and tricks, go to In season with Food magazine: blueberries.


  • 1 cup blueberries
  • 1 1/3 cup self-raising flour
  • 1 tbsp lemon juice
  • 150 ml unsweetened almond milk
  • 2 eggs
  • 1 cup caster sugar
  • 1/2 tsp baking powder
  • 1/2 cup ground almonds
  • zest of 1 lemon, finely grated
  • 1/2 tsp vanilla essence
Vanilla glaze (optional)
  • 1 cup icing sugar
  • 1 tsp vanilla essence
  • 2-3 tbsp unsweetened almond milk


  • 1
    Preheat oven to 180°C. Grease an 18cm ring tin with cooking spray.
  • 2
    Toss the blueberries with a couple of tablespoons of the flour in a small bowl and set aside. Add the lemon juice to the almond milk and set aside.
  • 3
    In a medium bowl, beat the eggs and caster sugar with an electric beater until pale and thick. Fold in the remaining flour, baking powder and ground almonds, then fold in the almond milk, lemon zest and vanilla. Fold in the blueberries and any residual flour.
  • 4
    Pour into the tin and bake for about 50-55 minutes, until the cake is golden and a skewer comes out clean. Cool on a wire rack before removing from the tin.
  • 5
    Meanwhile, make the Vanilla glaze, if using, by whisking the ingredients together to form a spreadable mixture. Pour or spread onto the cooled cake.


The cake is fragile when warm; allowing it to cool in the tin until firm makes it easier to turn out. You could bake this mixture in muffin pans for a dairy-free cupcake. If not making the Vanilla glaze you can dust with icing sugar before serving.