Gluten-Free Vegan Lemon Blueberry Mini Cakes for Summer Dessert

I’m sharing another delicious entry for the recipe contest hosted by Go Dairy Free and So Delicious. Previously I entered my gluten free vegan cinnamon roll sugar cookies, and I can confidently say these mini lemon blueberry cakes are just as irresistible. If you love bright citrus and juicy berries, these small gluten free vegan cakes deliver fresh lemon flavor balanced by sweet blueberries and a light lemon glaze. They’re simple to make, perfect for breakfast, tea time, or as a dessert, and they showcase the best of summer flavors in a compact, elegant cake.

Lemon is one of my favorite baking ingredients, and these mini cakes capture its bright, tangy character. The blueberries add bursts of sweetness and color, and a simple lemon glaze ties everything together. You’ll get tender, moist crumb and a fragrant citrus aroma in every bite. These cakes are naturally gluten free and vegan, so they’re a great option for many dietary needs while still tasting indulgent.

gluten free vegan mini lemon blueberry cakes

Makes 4 mini cakes

Lemon blueberry cakes

3 1/2 cups Sarah’s gluten free flour blend
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsweetened vanilla coconut milk
3 tablespoons fresh lemon juice
1 1/2 cups organic cane sugar
1/2 cup unsweetened applesauce
1/3 cup canola or sunflower oil
2 teaspoons lemon zest
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure lemon oil or extract
1 1/2 cups fresh or frozen blueberries*

lemon glaze

2 cups powdered sugar
2 tablespoons french vanilla coconut milk coffee creamer
2 tablespoons fresh lemon juice

Preheat the oven to 350°F (175°C). Prepare a mini loaf pan by spraying with cooking spray or lining with parchment paper. Toss the blueberries with 1 tablespoon of the flour and set aside to prevent sinking. In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.

In a separate bowl, combine the coconut milk and lemon juice and let it rest for about 5 minutes so the mixture slightly thickens. Stir in the sugar, applesauce, oil, lemon zest, vanilla, and lemon extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.

Spoon the batter into the prepared mini loaf pans, filling them evenly. Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

To make the lemon glaze, whisk together the powdered sugar, coconut creamer, and lemon juice until smooth. Drizzle the glaze over the cooled cakes and allow it to set. These cakes are best enjoyed within 1–2 days.

*If using frozen blueberries, you may need to increase the baking time by 4–5 minutes.