Quick Vegan 5 Ingredient Blueberry Dump Cake Recipe
Indulge in this simple 5 ingredient Blueberry Dump Cake, where healthy blueberries meld with minimal ingredients for an irresistible fuss-free vegan dessert.
This 5 ingredient Vegan Blueberry Dump Cake is astonishingly effortless and it is such a great recipe.
I guarantee you’ll find yourself whipping up this easy recipe multiple times a week, thanks to its unparalleled simplicity and the minimal effort it takes.
This delicious blueberry dump cake recipe is the perfect dessert but do not rule it out for breakfast or an afternoon treat as well.
Whipping up this easy cake recipe from scratch, using simple ingredients, makes this delicious blueberry dump cake recipe much healthier than most dump cakes.
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Dump Cake Concept
The dump cake concept is a brilliant and simple time-efficient method of baking. It is most notably characterized by minimal effort and fuss-free assembly.
The process is really just about “dumping” minimal ingredients into a baking or casserole dish, or even a skillet, which eliminates the need for elaborate mixing and measuring.
Dump cake recipes are the easiest recipes, which is where their beauty lies. Making it a great choice for first time bakers and those who are seeking a quick, simple, easy dessert.
The Vegan Twist With Dump Cakes
Most dump cakes are made with really unhealthy ingredients. Many recipes call for ingredients such as melted butter, yellow cake mix, and more. These ingredients are high in saturated fat, and the dry cake mix usually contains all sorts of artificial chemicals and binders.
That said, just because a recipe is vegan does not necessarily make it healthy. I often tell my clients you can still be a junk food vegan. Oreos are vegan for crying out loud. 😉
This delicious cake recipe does not use any box mixes, nor does it use an already prepared blueberry pie filling which can be loaded with high fructose corn syrup and lots of sugar.
Only real 100% plant-based ingredients for this delicious vegan 5 ingredient blueberry dump cake.
Vegan 5 Ingredient Blueberry Dump Cake Notes
Vegan 5 Ingredient Blueberry Dump Cake Tips
Handy Kitchen Tools To Consider
glass mixing bowls – I prefer glass mixing bowls over metal or plastic
silicone spatula – Love these. A must in every kitchen.
measuring cups – I really like these wooden ones and I use them often.
measuring spoons – the same goes for these measuring spoons. I like wood!
Cooling rack – I bought these as a set, along with the baking pans and silicone baking sheets.
Silicone baking sheets – again, this is all part of a set. Easy-peasy.
2 12oz ramekins – these are always great to have on hand in several different sizes.
Vegan 5 Ingredient Blueberry Dump Cake Ingredients
- 1/4 cup vegan butter – melted (1/2 stick of butter)
- 1/2 cup white sugar – preferably organic
- 1 cup all-purpose flour – preferably organic
- 1/2 cup soy milk – preferably organic, unsweetened
- 2 cups wild blueberries – I used organic frozen wild blueberries
Vegan 5 Ingredient Blueberry Dump Cake Instructions
PREPARATION:
- Preheat oven to 350°F, and place oven rack on the second lowest shelf.
- Lightly butter the ramekins and set aside, or you can use a cooking spray.
INSTRUCTIONS:
- Measure and rinse the frozen blueberries and set aside to finish thawing.
- Melt the vegan butter either in a microwave or on the stove on a very low heat.
- “Dump” all of the ingredients in a medium glass bowl, except for the blueberries, and mix until well combined and smooth without any lumps.
- Fully drain the blueberries, and then add them to the bowl. Very gently mix the blueberries into the batter.
- Pour the batter into the prepared baking dish evenly, and then spread gently.
- Place the ramekins onto a baking pan that has been lined with either a silicone mat or unbleached parchment paper.
- Place the baking sheet holding the ramekins into the preheated oven for approximately 45-50 minutes or until the crust is golden brown and the blueberries are bubbly.
- Take the 5 ingredient Vegan Blueberry Dump Cake out of the oven and allow it to cool to room temperature on the cooling rack.
- Once cool, scoop into bowls and add vegan whipped cream, or a big scoop of ice cream! 😉
- ENJOY!
How To Store
This 5 ingredient Blueberry Dump Cake will last stored in an airtight container for about 2-3 days on your kitchen counter. Or you can use plastic wrap or aluminum foil as well.
If you’d like it to last longer, then I would recommend storing it in the fridge.
You can also freeze this dump cake to be served at a later date. Just make sure to use a freezer-safe container.
Modifications
The best part about this recipe is that it can be modified in so many different ways. Basically, just pick a fruit you are craving and throw it in! Here is a list of different types of dump cakes you can make using this basic recipe.
- Cherry dump cake
- Lemon dump cake
- Peach dump cake
- Strawberry dump cake
- Pumpkin dump cake
- Lemon blueberry dump cake
- raspberry dump cake
- banana dump cake
You get the idea, yes? 😉
So start by making this 5 ingredient blueberry dump cake recipe, and then mix up the fruit depending on your taste. It is that easy.
More healthy easy recipes and caregiver support for you to enjoy
VIDEO: Watch me make this 5 ingredient blueberry dump cake recipe
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Printable recipe card for you to enjoy
Quick 5 Ingredient Vegan Blueberry Dump Cake
Equipment
Ingredients
- 1/4 cup vegan butter – melted (1/2 stick of butter)
- 1/2 cup white sugar – preferably organic
- 1 cup all-purpose flour – preferably organic
- 1/2 cup soy milk – preferably organic, unsweetened
- 2 cups wild blueberries – I used organic frozen wild blueberries
Instructions
Preparation:
- Preheat oven to 350°F, and place oven rack on the second lowest shelf.
- Lightly butter the ramekins and set aside, or you can use a cooking spray.
Baking:
- Measure and rinse the frozen blueberries and set aside to finish thawing.
- Melt the vegan butter either in a microwave, or on the stove on a very low heat.
- "Dump" all of the ingredients in a medium glass bowl, except for the blueberries, and mix until well combined and smooth without any lumps.
- Fully drain the blueberries, and then add them to the bowl. Very gently mix the blueberries into the batter.
- Pour the batter into the prepared baking dish evenly, and then spread gently.
- Place the remekins onto a baking pan that has been lined with either a silicone mats or unbleached parchment paper.
- Place the baking sheet holding the ramekins into the preheated oven for approximately 45-50min or until the crust is golden brown and the blueberries are bubbly.
- Take the 5 ingredient Vegan Blueberry Dump Cake out of the oven and allow to cool to room temperature on the cooling rack.
- Once cool, scoop into bowls and add vegan whipped cream, or a big scoop of ice cream! 😉
- ENJOY!
Notes
- In this recipe, I used frozen organic wild blueberries but feel free to use fresh blueberries if you have. Both the frozen blueberries and the fresh work equally as well.
- I have made this recipe using both white and brown sugar, and both taste delicious. The brown sugar gives this dump cake a little bit of a stronger flavor but in a good way. I say try them both, and see which one you prefer.
- If you want to make this recipe gluten-free, then swap out the all-purpose flour for almond flour or gluten-free flour. This delicious dessert recipe is so easy, you really can’t go wrong.
- Also, try making this recipe with rolled oats instead of flour. It becomes more of a blueberry cobbler dump cake but still tastes delicious.
- Now I know this is a 5 ingredient Blueberry Dump Cake but if you are willing to add just one more ingredient, I’d say it is well worth it. And that ingredient is either lemon juice or apple cider vinegar – just 1 teaspoon. Believe it or not, just adding that little bit of citrus really pulls out the flavor of the blueberries. Give it a try!
- This 5 ingredient Blueberry Dump Cake will last stored in an airtight container for about 2-3 days on your kitchen counter. Or you can use plastic wrap or aluminum foil as well.
- If you want to store these cakes any longer, then place them in the fridge. There they will last for about 4-5 days.
- You can also freeze these cakes to serve at a later date. Just make sure to use a freezer-safe container.
- The best part about this recipe is that it can be modified in so many different ways. Basically, just pick a fruit you are craving and throw it in!
