Soft, light and filled with fresh lemon and sweet, juicy blueberries, this palm oil free cake will become your go-to recipe. It’s easy to make and simple to decorate, making it perfect to enjoy with friends and family!

Lemon & Blueberry Cake Squares [Vegan]



Cooking Time




Cake ingredients:

  • .83 cup soy milk
  • 1/2 tablespoon lemon juice
  • 1.6 cups all-purpose flour
  • 3/4 cup soft brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • .46 cups corn oil
  • 1/2 lemon (zest only)
  • 1/2 cup blueberries

For the Icing:

  • 1/3 cup confectioners’ sugar
  • 4-5 teaspoons lemon juice

For the Topping:

  • 1/2 lemon (zest only)


  1. Preheat oven at 180°C (350° F).
  2. Combine and stir together the lemon juice and soy milk in a small bowl. Set aside.
  3. Line a 20x20cm (8x8”) square cake tin with baking paper.
  4. In a large bowl, combine and sift all dry cake ingredients: flour, sugar, baking powder, baking soda and salt. Pour in the lemon juice and soy milk mixture and the corn oil, then whisk until a smooth batter forms. Mix in the lemon zest and blueberries.
  5. Pour the batter into the lined pan, then place into the preheated oven. Bake for 30-40 minutes, or until the cake looks well risen and golden brown. A toothpick inserted in to the center should come out clean.
  6. Set the cake aside to fully cool on a rack.
  7. Cut the cake into 9 squares.
  8. Make the icing by adding the lemon juice one teaspoon at a time to the confectioners’ sugar until a smooth, thick icing forms. Pipe (or pour) lines of it across each cake. To finish, place a pinch of zested lemon on top of each cake.