Vegan Lemon Blueberry Cake Recipe
Introduction
This vegan lemon blueberry cake is a delightful combination of zesty lemon and sweet blueberries, perfect for any occasion. Light, fluffy, and layered with creamy lemon buttercream and blueberry jam, it’s sure to impress both vegans and non-vegans alike.
Ingredients
- 440 g all-purpose flour
- 1 tbsp cornstarch
- 3 tsp baking powder
- 1 ½ tsp baking soda
- ¼ tsp sea salt
- 300 g sunflower oil (or canola oil)
- 400 g granulated sugar
- 250 g vegan yogurt, room temperature
- 1 tbsp lemon juice (or apple cider vinegar)
- Zest of 2 lemons
- 300 ml unsweetened oat milk, room temperature (or any plant-based milk)
- 100 g (3/4 cup) frozen blueberries
- 500 g vegan butter, softened
- 420 g powdered sugar
- 4-5 tbsp oat milk, room temperature (or any plant-based milk)
- 1-2 tbsp lemon juice
- Zest of 2 lemons
- 280 g blueberry jam (plus extra for decorating the cake, optional)
Instructions
- Step 1: Preheat the oven to 355°F (180°C). Grease three 8-inch cake pans with oil or vegan butter and line the bottoms with parchment paper. Set aside.
- Step 2: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.
- Step 3: In a large bowl, combine sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest. Whisk until well combined. Stir in the oat milk.
- Step 4: Sift the dry ingredients into the wet mixture and gently mix until just incorporated. Carefully fold in the frozen blueberries.
- Step 5: Divide the batter evenly among the prepared cake pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Then transfer to a cooling rack to cool completely.
- Step 7: For the lemon buttercream, beat the softened vegan butter on high speed until fluffy and lighter in color (about 2-3 minutes). Gradually sift in half the powdered sugar and mix until combined. Continue adding the remaining powdered sugar gradually, mixing well.
- Step 8: While mixing, add oat milk and lemon juice one tablespoon at a time until the frosting is fluffy and spreadable. Stir in the lemon zest.
- Step 9: Level the tops of the cakes using a sharp knife or thread.
- Step 10: Place one cake layer on a serving plate, spread a layer of frosting on top, and create a small well in the center. Fill the well with blueberry jam.
- Step 11: Repeat with the second cake layer and more frosting and jam. Place the third cake layer on top, bottom side up, and spread a thin crumb coat of frosting over the entire cake. Chill in the fridge for 45-60 minutes.
- Step 12: Remove the cake from the fridge and cover with a thick, even layer of buttercream. Decorate with extra frosting swirls and dab blueberry jam on the sides and top, if desired.
- Step 13: Slice and enjoy your fresh vegan lemon blueberry cake!
Tips & Variations
- Use fresh blueberries instead of frozen if preferred; just gently fold them in to avoid bursting.
- For a tangier frosting, increase the lemon juice gradually to taste.
- If you don’t have vegan yogurt, replace it with an equal amount of unsweetened applesauce or mashed banana.
- Substitute oat milk with almond or soy milk as you like.
- To make this cake gluten-free, try using a gluten-free flour blend but adjust baking time as needed.
Storage
Store the cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes for the best texture and flavor. You can also freeze individual slices wrapped tightly for up to 2 months; thaw in the fridge overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work well. Fold them in gently to prevent the batter from turning purple or mushy.
Is this cake suitable for nut allergies?
Yes, the recipe uses no nuts. Just ensure all your ingredients, like vegan butter and yogurt, are nut-free.
Print
Vegan Lemon Blueberry Cake Recipe
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Vegan Lemon Blueberry Cake is a delightful, moist, and fluffy layered cake bursting with fresh lemon zest and juicy blueberries, topped with smooth lemon buttercream frosting and blueberry jam. Perfect for celebrations or a special treat, it uses plant-based ingredients to create a refreshing, dairy-free dessert with vibrant flavors and beautiful presentation.
Ingredients
Scale
Cake Batter
- 440 g all-purpose flour
- 1 tbsp cornstarch
- 3 tsp baking powder
- 1 ½ tsp baking soda
- ¼ tsp sea salt
- 300 g sunflower oil (or canola oil)
- 400 g granulated sugar
- 250 g vegan yogurt, room temperature
- 1 tbsp lemon juice (or apple cider vinegar)
- Zest of 2 lemons
- 300 ml unsweetened oat milk, room temperature (or any plant-based milk)
- 100 g (3/4 cup) frozen blueberries
Lemon Buttercream Frosting
- 500 g vegan butter, softened
- 420 g powdered sugar
- 4–5 tbsp oat milk, room temperature (or any plant-based milk)
- 1–2 tbsp lemon juice
- Zest of 2 lemons
Decoration
- 280 g blueberry jam (+ extra for decorating the cake – optional)
Instructions
- Preheat the oven and prepare cake pans: Preheat the oven to 355°F (180°C). Grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper to prevent sticking. Set aside for later use.
- Make the cake batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. In a large bowl, combine sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest; whisk until well combined. Stir in the unsweetened oat milk. Gradually sift in the dry ingredients and mix until just incorporated. Finally, gently fold in the frozen blueberries to distribute evenly without breaking them.
- Bake the cake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 to 15 minutes. Then transfer them to a wire rack to cool completely.
- Make lemon buttercream frosting: Place the softened vegan butter in a large bowl or a stand mixer fitted with a whisk attachment. Beat on high speed for 2 to 3 minutes until fluffy and lighter in color. Sift in half of the powdered sugar and mix to combine. Gradually add the remaining powdered sugar, mixing well. While mixing, add oat milk and lemon juice one tablespoon at a time until the frosting is smooth, fluffy, and spreadable. Stir in lemon zest for extra flavor.
- Assemble and decorate the cake: Using a sharp knife or thread, level the tops of the cakes to ensure even layers. Place one cake layer on a serving plate and spread an even layer of frosting on top. Create a small well in the center and fill it with blueberry jam. Repeat the process with the second cake layer. Place the third cake layer upside down on top, making sure it’s level. Apply a thin crumb coat of frosting around the sides and top, scraping off excess frosting. Chill the cake in the fridge for 45 to 60 minutes to set the crumb coat. Remove from the fridge and apply a thick final layer of frosting, reserving some for decoration. Add extra blueberry jam decoratively on top and sides if desired, then pipe swirls with remaining frosting to finish. Slice and serve!
Notes
- Use room temperature ingredients to ensure a smooth batter and frosting.
- Frozen blueberries prevent the batter from turning blue and keep the berries intact.
- Make sure the cakes are completely cooled before frosting to avoid melting the buttercream.
- If you prefer, you can substitute oat milk with any other plant-based milk.
- Chilling the cake after the crumb coat helps achieve a smooth final finish with the frosting.
- The frosting can be adjusted in consistency by varying the amount of oat milk added.
- Extra blueberry jam can be heated slightly for easier spreading if needed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
Keywords: Vegan lemon blueberry cake, dairy-free cake, plant-based cake, lemon cake, blueberry cake, vegan dessert, lemon buttercream frosting
