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Vegan Lemon Blueberry Cake

Vegan Lemon Blueberry Cake

This Vegan Lemon Blueberry Cake is soft, moist, and layered with creamy lemon frosting and sweet blueberry filling, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 1 hour
Course Dessert, Snack
Cuisine Vegan
Servings 2 8-inch cakes
Calories 481 kcal

Equipment

  • Mixing bowl
  • handheld mixer
  • oven
  • Pans
  • pot
  • Serving plate
  • Cake ring

Ingredients
  

Lemon cake

  • 360 ml non-dairy milk
  • 120 ml lemon juice
  • 360 g all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 300 g sugar
  • 1 teaspoon salt
  • ¾ cup neutral oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest

Blueberry filling

  • 400 g blueberries fresh
  • 100 g sugar or to taste
  • 1 juiced lemon

Lemon frosting

  • 225 g vegan butter softened
  • 225 g vegan cream cheese softened
  • 240 g powdered sugar
  • 2 tablespoon lemon juice

Instructions
 

Vegan Lemon Cake

  • Combine non-dairy milk with lemon juice and set aside for around 5 minutes to create vegan buttermilk.
  • Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) pans with parchment paper.
  • Sift the flour, baking powder, and baking soda into a large mixing bowl. Then, add the sugar and salt and whisk to combine.
  • Stir the oil, vanilla, and lemon zest into the vegan buttermilk. Then pour it into the flour mixture and mix until combined.
  • Divide the batter evenly between the two cake pans and bake for about 30 minutes or until a toothpick comes out clean.
  • Let cool completely and optionally refrigerate for at least 2 hours for easier cutting.

Blueberry Filling

  • In a pot, combine blueberries, sugar, and lemon juice. Bring to a simmer and cook until blueberries are soft and the sauce has thickened.
  • Allow to cool, preferably refrigerate overnight for better thickening.

Lemon Frosting

  • In a large mixing bowl, mix the vegan butter until creamy. Then add the vegan cream cheese and mix again.
  • Sift in powdered sugar and a squeeze of lemon juice, mixing until creamy and combined.

Assembling the Cake

  • Cut each cake horizontally in two equal layers. Spread about ¼ of the lemon frosting over one layer and add ⅓ of the blueberry filling.
  • Repeat with the second layer, then add the fourth layer on top and spread remaining frosting over it.
  • Chill about 3-4 hours in the fridge before decorating and serving.

Notes

For best results, measure ingredients in grams and ml. Can be made gluten-free with a 1:1 flour blend. Coconut cream can be used instead of cream cheese.

Nutrition

Serving: 1sliceCalories: 481kcalCarbohydrates: 65gProtein: 4gFat: 24gSaturated Fat: 12gSodium: 462mgPotassium: 87mgFiber: 2gSugar: 44gVitamin A: 640IUVitamin C: 8mgCalcium: 89mgIron: 2mg
Keyword blueberry filling, Easter dessert, layer cake, lemon frosting, Vegan Lemon Blueberry Cake
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