VEGAN LEMON BLUEBERRY CAKE

This Vegan Lemon Blueberry Cake is a moist, tender, and fluffy layer cake filled with blueberry jam and decorated with lemon buttercream frosting. This cake makes a wonderful dessert for any occasion. Dairy-free, egg-free.

Slice of vegan cake on a plate

THIS LEMON BLUEBERRY CAKE IS

  • vegan
  • dairy-free
  • egg-free
  • moist
  • tender
  • fluffy
  • lemony
  • so delicious
  • decorated with vegan lemon buttercream frosting
  • filled with blueberry jam
  • three-layer cake
  • 8” cake

Decorated lemon blueberry cake with lemon frosting and blueberry jam

WHAT YOU NEED TO MAKE LEMON BLUEBERRY LAYER CAKE

You need the following ingredients to make this cake (the exact measurements are in the recipe card below):

  • All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
  • Cornstarch – improves the texture.
  • Baking powder and baking soda – leaven the cake batter.
  • Sea salt – balances the sweetness.
  • Sunflower oil – improves the texture and makes the cake moist.
  • Granulated sugar
  • Vegan yogurt – adds moisture to a batter and makes the cake super moist. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
  • Lemon juice and zest – add citrusy flavor to the cake. Lemon juice helps to activate the baking soda.
  • Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it has room temperature.
  • Blueberries – I used frozen blueberries, but you can you fresh ones. If you use frozen, don’t thaw them.
  • Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the buttercream frosting.
  • Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
  • Blueberry jam – makes the filling of the cake.

Ingredients for lemon blueberry cake

Equipment you need:

  • Three 8’’ cake pans
  • Parchment paper
  • Three large bowls
  • Whisk
  • Sifter
  • Silicon spatula
  • Hand mixer or a stand mixer
  • Cooling rack
  • Sharp knife or thread
  • Cake turntable (or just cake stand or serving plate)
  • Offset spatula knife
  • Bench scraper
  • Piping bag and star tip

Slice of cake on a plate

HOW TO MAKE VEGAN BLUEBERRY LEMON CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Make sure that everything is weighed and measured precisely.

Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

In a medium bowl, whisk all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.

Combined dry ingredients

To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest, and whisk until combined. Add in unsweetened oat milk and stir to combine. Sift in the dry ingredients and mix until incorporated. Lastly, gently fold in frozen blueberries.

Cake batter recipe steps

Divide the batter evenly into the cake pans and bake in preheated oven for 25 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven, and let cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

Cake sponge after baking

HOW TO MAKE VEGAN LEMON BUTTERCREAM FROSTING

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of oat milk and lemon juice and mix until incorporated and fluffy. Finally, mix in lemon zest.

Lemon Buttercream Frosting

HOW TO ASSEMBLE AND DECORATE LEMON BLUEBERRY LAYER CAKE

Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.

Slice top of the lemon cake

Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top. Using an offset spatula knife, scoop out a little pool from the center and fill it with blueberry jam. Place the next cake layer on top, making sure it is level. Again, frost the top, make a little pool, and fill it with jam. Then gently place the third cake layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.

One layer of cake spread with buttercream frosting with little pool filled with blueberry jam

Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake, if desired). Add a bit of jam on the sides and the top and scrape away any excess using a cake scraper (optional step). Use the remaining frosting to pipe swirls on the top of the cake.

Close up of cake's decoration

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE LEMON BLUEBERRY CAKE?

Store the cake covered in the fridge. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.

HOW LONG DOES VEGAN LEMON BLUEBERRY CAKE LAST?

The frosted cake will last in the fridge for up to 3-5 days (covered).

CAN I FREEZE THE LEMON BLUEBERRY CAKE?

To freeze a frosted cake, place your cake in the freezer for about 2 hours to set. Then wrap the cake in plastic wrap, then in aluminum foil. The cake will last in the freezer for up to 2 months.

Before serving, let the cake thaw in the fridge overnight, then for about 30 minutes at room temperature.

Slice of blueberry cake on a plate

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Happy baking!

Slice of vegan cake on a plate

VEGAN LEMON BLUEBERRY CAKE

Plantiful Bakery
This Vegan Lemon Blueberry Cake is a moist, tender, and fluffy layer cake filled with blueberry jam and decorated with lemon buttercream frosting. This cake makes a wonderful dessert for any occasion. Dairy-free, egg-free.
Prep Time: 30 mins
Cook Time: 25 mins
Chilling Time: 1 hr
Total Time: 1 hr 55 mins
Course: Dessert
Cuisine: Czech, Vegan
Servings: 8 ” three layer cake
Calories Per Serving: 715 kcal

Ingredients
  

Blueberry Lemon Cake:

  • 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

Filling:

  • 280 g blueberry jam (+ extra for decorating the cake – optional)

Instructions

Preheat the oven a prepare cake pans

  • Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

Make the cake batter

  • In a medium bowl, whisk all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.
  • To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest, and whisk until combined. Add in unsweetened oat milk and stir to combine. Sift in the dry ingredients and mix until incorporated. Lastly, gently fold in frozen blueberries.

Bake the cake

  • Divide the batter evenly into the cake pans and bake in preheated oven for 25 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let it cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

Make lemon buttercream frosting

  • Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of oat milk and lemon juice and mix until incorporated and fluffy. Finally, mix in lemon zest.

Assemble and decorate the cake

  • Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.
  • Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top. Using an offset spatula knife, scoop out a little pool from the center and fill it with blueberry jam. Place the next cake layer on top making sure it is level. Again, frost the top, make a little pool, and fill it with jam. Then gently place the third cake layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.
  • Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake, if desired). Add a bit of jam on the sides and the top and scrape away any excess using a cake scraper (optional step). Use the remaining frosting to pipe swirls on the top of the cake.
  • Slice and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.
Make sure that everything is weighed and measured before making the cake.
Make sure ingredients such as vegan yogurt and oat milk are at room temperature.
The butter for the buttercream must be softened.
If you don’t have three cake pans, you can bake the cakes in batches, leaving the cake cool in the pan for about 10-15 minutes before transferring to a cooling rack. Then wash the pan and grease and line it again before adding the batter.

Storing:

Store the cake covered in the fridge for up to 3-5 days. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.
Please read my blog post above for tips and helpful information.
Keyword all-purpose flour, blueberries, cornstarch, lemon juice, lemon zest, oat milk, oven, powdered sugar, sunflower oil, vegan butter, vegan yogurt, white cane sugar

Nutrition Facts

Serving: 1 slice / Calories: 715kcal / Total Fat: 42,2g / Saturated Fat: 13,3g / Cholesterol: 0mg / Total Carbohydrate: 82,6g / Fiber: 1,4g / Sugar: 59,0g / Protein: 3,7g / Sodium: 266mg / Iron: 1,5mg

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