Hadley’s Favorite Vegan Lemon Blueberry Pound Cake

Vegan Lemon Blueberry Pound Cake Ingredients:

  • 1/2 cup Almond Flour
  • 1/2 cup Oat Flour
  • 1 & 1/8 cup Whole Grain Pastry Flour
  • 1 teaspoon Salt
  • 1/2 cup Raw Cane Sugar
  • 3 teaspoons Corn Starch
  • 1/4 cup Lemon Zest
  • 1/2 cup Fresh Squeezed Lemon Juice
  • 1/2 cup Plant-based Butter (I use MiYoko’s European style)
  • 1/3 cup Plant-based Cream Cheese (I use MiYoko’s)
  • 1/2 cup Cashew Milk
  • 1/3 cup Plant-based Yogurt
  • 2 cups Blueberries

Lemon Glaze Ingredients:

  • 1 cup Powdered Sugar
  • 3 tablespoons Fresh Squeezed Lemon Juice 


  1. Preheat the oven to 425.
  2. In a large mixing bowl, combine the almond flour, oat flour, whole grain pastry flour, salt, sugar, and cornstarch. Mix well.
  3. Add lemon zest to the dry ingredients mixture. 
  4. In a medium-sized bowl, combine the lemon juice, melted butter, cream cheese, cashew milk, and plant-based yogurt. Mix well.
  5. Mix the wet ingredients with the dry ingredients, and mix well. 
  6. Toss 1 1/2 cups blueberries with 2 tablespoons whole grain pastry flour.  This step keeps the blueberries evenly distributed in the cake.
  7. Add the blueberries to the batter.
  8. Grease a silicone Bundt pan with plant-based butter and lightly coat with flour. Pour the batter into the pan. Place in the oven and bake for 50 minutes.
  9. In a separate bowl, mix 1 cup powered sugar with 3 tablespoons fresh lemon juice to make the glaze. If the consistency isn’t to your preference, add additional lemon juice one tablespoon at a time.
  10. Drizzle glaze over cake, garnish with remaining 1/2 cup blueberries, and enjoy.