This Lemon Blueberry Cake is a soft, moist, and totally delicious! It is layered with a creamy lemon frosting and a sweet blueberry filling, making it a perfect dessert for Easter or anytime you want a vegan layer cake!
Vegan Lemon Blueberry Cake
Who says vegan cakes can’t be fluffy, moist and delicious? Well, I can confidently say they can!! If you’ve been following me for a while you may have noticed that I love baking vegan cakes. Whether it’s a loaf, sponge cake, bundt cake, round cake, layered cake or whatever cake, haha! In fact, there’s no kind of cake I don‘t want to veganize! Honestly, it even makes it fun for me, I love experimenting in the kitchen. And when my experiments succeed, my neighbors are happy because they can enjoy it! Even though they’re not vegan, they often don’t notice that it’s egg-free and dairy-free.
Since my blueberry bundt cake with lemon flavor is so delicious, I wanted to make a similar cake but with a fruity and creamy filling. Also, I wanted to modify my lemon cake recipe, making it moister and juicier. So I came up with the idea to bake a vegan layer cake which has all the layers and flavors I love!
Vegan Lemon Cake
Let’s start with the moist and fluffy vegan lemon cake! Actually, it’s super easy to make because the batter comes together very quickly and there are only a few simple ingredients required. I recommend using all-purpose flour because it makes the fluffiest texture. However, if you want to make the cake gluten-free, you can substitute a good gluten-free flour blend 1:1. Secondly, please make sure not to overmix the batter or your blueberry lemon cake will get dense. It’s best to mix everything together just until combined!
Homemade Blueberry Filling
Of course, you can simply use store-bought blueberry compote or jam for the filling. But let’s be honest, anything that’s homemade is definitely better, right?! And don’t worry, this juicy blueberry filling is also very easy to make with only 3 ingredients. Simply stir together the blueberries, sugar, and lemon juice in a pot and bring to a boil. Cook over medium heat until the sauce has thickened up, which is about 8 minutes. Oh, and please don’t forget to stir constantly to avoid burning. Then mash it a bit and set aside to cool completely.
Creamy Lemon Frosting
Also, the creamy frosting is mixed together super quick. But before you start, please make sure that your ingredients are room temperature. Otherwise, the vegan butter and cream cheese won’t blend very well, resulting in a non-creamy frosting.
To make the lemon cream, simply mix the vegan butter until creamy. Then add the cream cheese and mix again. Lastly, sift in powdered sugar and add a squeeze of lemon juice and mix again until super creamy and well combined! If it’s still too soft, you can add more powdered sugar. And if it is too firm, you can add more lemon juice.
How to make a perfect Vegan Layer Cake
When baking the Lemon Blueberry Cake, please check the baking time and temperature because I figured out that ovens often vary. This means, if the temperature of your oven is too low, your cake may not rise very well and will need longer until baked through. And if the temperature is too high, your cake may get crumbly and dry on the outer sides quickly while it is still wet inside.
Please make a cake test!
I always recommend doing a cake test to check if your cake is ready. When you insert a toothpick into the middle of your cake, it should come out almost clean. When I say almost, I mean it’s totally fine if there a still a few crumbs because when it’s completely clean your cake will be too dry.
I hope you’ll love this Vegan Lemon Blueberry Cake. It is:
- Vegan
- Egg-free
- Dairy-free
- Soft
- Moist
- Juicy
- Creamy
- Sweet
- Fairly easy to make
- Can be made gluten-free
- So delicious!
- Perfect for Easter or any occasion!
Beautiful Cake Decoration
I love to decorate my cakes with anything I can find! Often, I make pipes on top of the layer cake with the remaining frosting and sprinkle over chopped chocolate. Also, I love using fruit, such as cherries, blackberries, blueberries or other berries. Anyways, this time I was in the mood to decorate it with flowers too because since spring started, I‘m so in love with these beauties! Choose the decorations you like, and feel free to decorate your cake however you like.
If you try this Vegan Lemon Blueberry Cake Recipe or maybe another of my Vegan Cake Recipes, please leave me a comment below sharing how it turned out for you! I’m pretty sure you’ll also like my fluffy Vegan Vanilla Cake or my Blueberry Bundt Cake. But also, my Blueberry Crumble Cheesecake or my Blueberry Babka are both very delicious.
Anyways, whatever you do, if you take a picture of your recreation and share it on Instagram, please don’t forget to tag me @biancazapatka and use the hashtag #biancazapatka , to make sure I won’t miss your post! Happy baking!
Vegan Lemon Blueberry Cake
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Lemon cake
- 1 ½ cup non-dairy milk 360ml
- ½ cup lemon juice 120ml
- 3 cups all-purpose flour 360g
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 ½ cups sugar 300g
- 1 tsp salt
- ¾ cup neutral oil
- 1 tbsp vanilla extract
- 1 tbsp lemon zest
Blueberry filling
- 14 oz blueberries fresh (400g)
- ½ cup sugar or to taste (100g)
- juice of 1 lemon
Lemon frosting
- 1 cup vegan butter softened (225g)
- 8 oz vegan cream cheese softened (225g)
- 2 cups powdered sugar 240g
- 2 tbsp 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, cut to fit as needed. (I don't recommend skipping this step or the cakes could stick to the pan.)
- 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 everything just until the ingredients are combined. (Don't overmix or your cakes will be dense).
- Divide the batter evenly between the two cake pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. (Don't overbake or your cakes will get dry.)
- Let cool completely. (Optionally, wrap each cake in plastic wrap and refrigerate at least 2 hours until well chilled because this makes them easier to cut evenly.)
Blueberry Filling
- In a pot, combine blueberries, sugar, and lemon juice. Bring to a simmer and cook over medium heat until the blueberries are soft and the sauce has thickened up, about 8 minutes, stirring constantly. Allow to cool. (The best is to let it chill in the fridge overnight, so it can thicken up more).
Lemon Frosting
- In a large mixing bowl, mix the vegan butter with a handheld mixer until creamy. Then add the vegan cream cheese and mix again. Lastly, sift in powdered sugar and a squeeze of lemon juice and mix again until creamy and well combined. (If it’s too firm and not spreadable, stir in more lemon juice. If it is too soft, add more powdered sugar).
Assembling the Cake:
- Cut each cake horizontally in two equal layers. Place one cake layer on a serving plate. Spread about ¼ of the lemon frosting over the cake so that it’s higher around the edges (to hold the blueberry filling inside). Then spread ⅓ of the blueberry filling inside.
- Top with the next layer, another ¼ of the frosting, followed by another ⅓ of blueberry filling and repeat for the third layer. Place the fourth layer on top and spread the remaining lemon frosting over it.
- Place a cake ring around and chill about 3-4 hours in the fridge before decorating and serving.
- Enjoy!
Notes
- For the best results, I recommend measuring the ingredients in grams and ml.
- To make this cake gluten-free, I recommend using a gluten-free flour blend 1:1. Instead of cream cheese, you can use coconut cream. Simply refrigerate a can of coconut milk overnight. Then scoop out the solid part from the can which should have the same consistency as cream cheese (this is the coconut cream).
- If you don’t want to make the blueberry filling, you can use store-bought blueberry compote or jam. Or just fold some blueberries tossed in a bit of flour into the batter. Also, other berries are fine.
- You can store leftover cake covered in the fridge for up to 4 days, or freeze the un-frosted cake.
- If you want to make cupcakes, bake for 20-25 minutes.
- Please read the blog post above for further information.
- Nutrition information is calculated for 1 serving of 16.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE!
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Hi,
Just a quick question about the sugar for the cake and the blueberry sauce. I have golden caster sugar rather than white caster sugar, would this work or would it alter the taste at all?
Thanks!
Yes, sure! You can use it, too!
It’ll change the taste a bit.
This cake is AMAZING. My mom made it for my birthday – first vegan cake she has ever made. It turned out perfectly.
I am so happy about that! 🙂
Thanks for your great feedback! ♡
i’m planning on making this recipe tomorrow for a birthday ! i don’t have a scale, do you think that would affect the recipe a whole lot ? &’ i’ll be using almond milk, i’ve been reading that soy milk is the best. anything i could possibly do to make it a little better ? like more lemon juice to the buttermilk mixture etc.
I recommend measuring in metric scale for the best result but some readers have already tried it using US cups and had great results!
You can definitely use almond milk too. When you make this cake ahead and leave it in the fridge overnight, it will be easier to cut and assemble the next day.
Merry Christmas! 🎄
WOW what a cake. Very easy, super sweet, and mind-bogglingly tender. I used g and mL and experienced no technical issues with the cake.
I made a few modifications (because I was out of stuff and unable to get to the store):
-I used 1T apple cider vinegar instead of 0.5c lemon juice in the cake. I did not adjust for the missing liquid. The buttermilk worked just fine in almond milk!
-I used 2t almond extract instead of 1T vanilla in the cake, and I omitted the zest.
-I doubled the amount of powdered sugar in the frosting because I wanted it thicker to frost the sides.
-I used frozen mixed berries for the jam and it worked perfectly.
-I used 1 quarter size sheet pan instead of two 8in rounds. Thank you for the pan size calculator!
In retrospect, frosting the sides was my mistake. This cake is sooooo moist it really doesn’t need a ton of decoration. I think next time I’ll make it a two layer cake instead of 4 layers since it seemed to compress under its own weight.
That’s amazing! Thank you so much for your great feedback! 🙂
Happy holidays! <3
Hi Bianca
I am wanting to make this cake but am from australia, is all purpose flour plain flour or self raising flour?
Thanks!
All-purpose is plain wheat flour! 🙂
hi,i wana make this cake, could you please suggest the ingredients basis 1 cup flour or a 6 inch cake pan?
If you want to use another pan, you can use my cake pan conversion calculator to convert the measurements fitting in your desired pan.
Hey there! Planning on making this. What type of milk works best with this? Almond, oat, soy, etc? Thanks!
Hi Christine,
I find that soy milk works best for vegan baking but any will do! 🙂
Hello,
I am planning on making this cake for my friends birthday on Friday. She is. Vegan and from what I hear she’s going to LOVE it.
I looked at the list of ingredients can you tell me what is neutral oil?
Thank you 🙏🏽
Hi Jackie,
neutral oil means any liquid oil which has a neutral flavor.
I usually use canola oil, grapeseed oil, sunflower oil, or avocado oil.
Hope you’ll have a great birthday party! 🙂
This cake is what dreams are made of! One of the most moist vegan cakes I’ve made. Tart flavors of lemon and blueberry go so well together! I made this for my sister’s birthday and it was such a hit for both the vegan and non-vegans there! Very easy-to-follow recipe, super fun to make, and had a bit of leftover blueberry jam to enjoy on my toast for the next few days 🙂 Can’t wait to make it again!! Don’t hesitate to make this cake if you are considering it at all.
Hi dear,
So glad you enjoyed this cake!
Thank you so much for your amazing feedback!
Much love,
Bianca ❤️
I made this cake for my sister’s birthday and it was a huge hit! It was so fluffy and delicious. It also held together amazingly even though there are no eggs in it. That is the sign of a truly fantastic recipe! I made this cake with only two layers and it still turned out great. Highly recommend ❤️❤️❤️
Thank you so much for your amazing feedback!
So glad you enjoyed this recipe!
Sending you much love,
Bianca ❤️
I just made this cake and it was INCREDIBLE. So fluffy with lemon flavours bursting with every bite. Loved it and can’t wait to gobble the whole cake.
I made half portions. All ingredients were half the measurements given but I reduced sugar from 150g to 100g and oil to 1/3 cup. I added extra lemon zest to suit my personal taste.
So glad you love this recipe!
Thank you for your amazing feedback! 😉
Best, Bianca <3
I made this cake for the 4th time today. It’s really one of the BEST cakes I’ve made. It tastes like something I’d get from the best cake store in town.
Thanks for this recipe. It’s so delicious. <3
Aww thank you so much! So glad you love this cake! 🙂
This cake was an absolute disaster, I had just made your vegan lemon cake which was absolutely delicious, so I felt quite confident this one would also turn out delicious. I used the metric system, and maybe something went wrong but your conversions, but anyway.. the batter I made was incredibly liquid, I’ve made many cakes so my now I’m confident I know how a batter should look. This is why I added just a little bit of extra flour, just to give the batter the right consistency. I popped the cake in the oven, after which it still looked very light, so I gave it another 5 minutes. I also hoped it would rise a bit, since it still hadnt.. but my hopes were too high. I then popped in a skewer, which came out completely clean, so I just grabbed it out of the oven. After making sure it was completely cooled down (>3 hours) I cut it in half, to my horror I found out the batter wasn’t cooked. Big waste of time, money and equipment..
I’m sorry to hear that but this cake always turns out amazing so I have no idea what you did wrong. Did you check your kitchen scale if it works properly and shows you the correct weight?
Hi!!! Can I make the frosting ahead of time? and what’s the best way to store it? Thank you
I recommend making the frosting just before you assemble the cake. Otherwise, the frosting may get too firm when chilled.
Hi there! Looking forward to trying this. I don’t have lemons at home but do have limes. Not too worried about the change in flavor but will limes do the trick in making the buttermilk? I will likely use soy milk or oatmilk.
Yes, limes will do the trick, too! 😊
Hope you’ll enjoy it!
Hi, I’m about to try out your recipe and I’m sooo in love with the flowers you used. Could you please tell me what kind of flowers these are? What they’re called? Thank you!
Hi there,
Honestly, I’m not sure how these flowers are called! 😀
But glad you love them, too! 🙂
LOVED this cake. Made it for my bf’s birthday because he wanted a blueberry cake and he loves dairy :(, but he loved this cake (he secretly like all the vegan things I make). I find that the best vegan cream cheese to make frosting with is tofutti brand, trader Joe’s also has a similar tofutti dupe.
Thank you so much for your amazing feedback and the tip regarding vegan cream cheese! 🙂
So glad your lemon blueberry cake turned out great!
Lots of love,
Bianca <3
Hi! I made the lemon blueberry cake already twice and it was a great success both times.
Now a new challenge. I need to make it for 30 servings!
I’m planning to make it in a rectangular pan size 37cm x 29cm (2x for the 4 levels).
What do you think, triple the ingredients?
Feel free to use my baking pan conversion calculator! 🙂
I don’t know why but my lemon turned out really bad. Maybe it was mixing the lemon and milk at the start which made it bad because mine
So sorry to hear that… Hope you’ll try it again because it’s so delicious! 🙂
the lemon frosting was very watery and curdled. i put it in the fridge and it thickened up, but then as i assembled the cake it became watery again. maybe being in New Mexico with 100 degree weather didnt help.. any ideas for the future?
The frosting should be very thick but spreadable. So you did something wrong or the weather is too warm.
Hey there! Planning on making this for my mom’s bday this weekend! While i don’t have a cake sheet pan, i do have 7 and 9 inch round cake pans. Do you think either of those would work? If so, how long do you suggest i bake them for for each size? Thanks in advance for your response and looking forward to baking this!!
Hi there,
I used different cake pans in the recipe for my strawberry coconut cake.
Maybe you can find helpful information regarding baking time in that recipe.
Lots of love,
Bianca ❤️
I just made a two layer version for my daughters first birthday. Amazing. Everyone loved it especially the birthday girl. Perfect balance of flavours and textures. Thanks!
So glad everyone loved this recipe! Thank you so much! ❤️
Do you know the nutritional content for this?
You can find the nutrition information in the recipe card! 🙂
I absolutly love this cake. I made it for my boyfriend’s Birthday and it was really easy to made and tastes amazing! Thank you so much for sharing your recipe 🙂
Thank you so much for your amazing feedback! So glad you love this recipe! 😊
Firstly, it is very very veryyyy delicious!
Secondly, the layers became too moist (but baked well) and heavy, did I undercook them? Yours seem dryer… And how much in ml.there shoud be oil? You mentioned just 3/4 cup.
Thirdly, How can I replace vegan butter in the frosting? Haven’t found it in the store.
Thanks!
You can try baking the cake layers a bit longer but mine is moist, too!
3/4 cups equals to 180 ml
There’s no substitute for vegan butter but you could probably try vegetable shortening.
I used this recipe and made cupcakes and they turned out absolutely delicious! I used soy milk for butter cream and cut the sugar to half for the batter since I prefer it less sweet. I will be definitely making a cake as well!! Lovely flavors, dough was fluffy and moist, just fantastic! Thanks for the recipe
So glad you made cupcakes with this recipe! Thank you so much! ❤️
I have been vegan baking for nearly 20 years. @biancazapatka this is one of the best cakes out there. It was for my mother’s birthday and she loved it, as did the rest of the family. The lemon and blueberry compliment each other and add a summer delight to the cake. Thank you for the beautiful recipe.
Thank you so much for your amazing feedback! I really appreciate it! ❤️
I made this cake last weekend and I unfortunately have to say that the recipe is not perfect.. here is why:
The vegan butter cream did not work with oat milk. Maybe it works with oatly but with a normal oat milk from the supermarket (dm) it was impossible. Everywhere in the Internet I red that it works very well with soy milk though.
Then the blueberry „jam“: just sugar and blueberry doesn’t create a jam – it was more like a juice… and even people here in the comments said that they added starch because it was too runny.
Sugar overload: I used half the amount of sugar for the dough and the lemon cream and it was still way to sweet… of course this is a matter of taste but I just wanted to say this as maybe others don’t like it super sweet eather.
Anyhow I think I would make this cake again but definitely with soy milk, even less sugar than 50% and corn starch or sth like that to thicken the blueberry jam.
Hi there,
Yes, soy milk works best for making vegan butter milk. Feel free to add less sugar if you wish. When you cook the blueberries longer, the mixture will get thicker, however, you can also use cornstarch to thicken as desired.
Best, Bianca
Followed the recipe to the letter but the cake never rose and was tough which made it impossible to “cut each layer” into two layers.
Too labor intensive for the disappointing end result.
Please make sure to stir the batter until just combined or it will get tough.
Also, I recommend chilling the cake overnight, then it’ll be easier to cut.
Do you have any good substitue for vegan cream cheese for the frosting? I cannot find it anywhere where I live.
You can use any dairy-free plain spread that has a similar consistency to cream cheese. Alternatively, you could use more vegan butter.
For quite a long time I’ve been looking for vegan cakes recipes that taste like standard ones or even better. I was tired of everything tasting coconut. I’ve finally found it on your blog. I’ve made this cake for Mother’s Day. My mum was absolutely thrilled. She asked me several times if it was really vegan. I’ve also tried peanut butter cake and will definitely keep testing your recipes. You’ve changed my attitude toward vegan sweets 🥰.
So glad you love this recipe so much!
Thank you for your wonderful feedback!
Best,
Bianca 😊
I made the cake and compote portions of this recipe tonight – for my daughters birthday tomorrow – and it although the cake smelled amazing coming out of the oven it didn’t look right at all. Firstly it took 45 minutes (at 175 fan forced) to cook, and once cooked looked very dense and oily. I followed my instinct and tasted it once cooled and I’m glad I did – although it tastes delicious (hence the 2 stars), the texture is very gummy and far from the fluffy celebration layer cake texture I was expecting. It turned out somewhere between a lemon mud cake and blondie. I’ve gone over the recipe multiple times to try and work out why… I used all the right measurements and mixed the batter to combine but I certainly did not over mix it… the only thing I can put it down to is the GF flour substitute wasn’t tested before being recommended. I’m really quite disappointed, given I now have limited time tomorrow morning to come up with a vegan, GF lemon cake.
Which gluten-free flour blend did you use? Maybe you could try another one?
I contemplated that idea but was running out of time and couldn’t risk another failed attempt. I ended up going with another GF lemon cake batter and buttercream frosting recipe. I still used your photo for creative inspiration though, building up the layers with frosting and berry compote in between.
So glad you used my photos for inspiration! Thank you for your lovely feedback! 😊
My daughter and her boyfriend made your lemon blueberry vegan layer cake for me. I’m vegan as are they and they made it for Mother’s Day. Today! It was so delicious! Lemon and blueberry together is a favorite. I immediately had to have the recipe! It was everything you said it would be. Fabulous flavors, wonderful texture! Non vegans would never know it was vegan! Thank you so much for sharing this recipe!!
Thank you so much for your amazing feedback! So glad you love this recipe! ❤️
I probably missed it but how much sugar do I use for the cake and how much sugar for the filling?
Never mind I do see it! If corse after asking the question!
Okay! 😀
Hi Arnold, please read the ingredient list of the recipe. I use 1.5 cups for the cake and 0.5 cup for the filling.
I can’t wait to make this!! What size cake pan do you recommend using?
Mine was 8-inch as mentioned in the recipe! 🙂
I’m vegan and my roommates made this for me on my 21st birthday (sans cream cheese frosting and in sheet cake form instead) since everyone is on lockdown with the CoronaVirus and they still wanted my day to be special. BEST VEGAN CAKE EVER (and I’ve tried a lot of them)!!! We’re all obsessed with it and our boyfriends loved it as well. I will be making this for Easter and not even telling my family that it’s vegan. Can’t believe how incredibly moist it was. 🙂 Thank you for such a delicious recipe!
So glad you love this cake so much! Thank you 🙂 <3
I am looking forward to baking this! What non dairy milk do you suggest to use for the recipe? X
I usually use soy milk but any non-dairy milk will do! 😉
Looooved the recipe!!! My friend and I made it yesterday and even my vegan-sceptical mother loved the taste although she doubted it was gonna be good without eggs in it – how are you gonna get it fluffy right? 😅 But it turned out amazing 😍❤️ thank you for this!!
Hi Julia, so glad you love this recipe! Thank you so much! 🙂
Could not get the frosting to thicken for the life of me even with mounds of confectioner sugar. Ended up making it more an icing. I added chia seeds and blackberries to my fruit later so it would be thick like a compote so it evened out. I’m in Florida so it is a bit humid here, could’ve affected the icing. Still came out delicious. Thank you!
Hi Nicki, so sorry to hear that but glad to hear you enjoyed it! 🙂 Thank you 🙂
Hi! Could I substitute the vegan ingredients with non-vegan? For example just cream cheese and normal butter for the lemon filling, and regular milk for the cake?
Yes, sure! 🙂
Good Day,
Is it possible to substitute the the sugar for monk fruit or a healthier sugar substitute? Also, may you please offer directions for substituting the flour with almond flour or another healthier flour in lemon-blueberry cake recipe?
Apologies for all the questions, as this is my firs time attempting to bake a “low sugar-dairy free-flour free” birthday cake for my boyfriend whom has strict diet restrictions. ANY help is welcome please.
Thank you!
Hi there, unfortunately, I haven’t tried this recipe with almond flour or other sugars yet. But feel free to give it a try! Let me know how it turned out! 🙂
Could i use frozen blueberries for the filling, or would it change the taste/texture?
Hi Grace, I recommend using fresh ones to be sure the filling won’t get too wet. If using frozen, make sure to drain them well, or dust them with a little flour or cornstarch which helps to absorb their liquid. Hope you’ll enjoy it!
Made this for my daughter’s birthday. Hands down one of the best cakes I’ve ever had! I doubled the recipe and made 3 layers. Made a vegan buttercream because my little town doesn’t have vegan cream cheese. Had extra blueberry compote which we spooned onto our slices. Can’t wait to make it again for my birthday! Thank you so much for the recipe 🙂
Hi Laura, so glad you love this blueberry lemon cake! Thank you for your amazing feedback! 🙂
I made this cake today and I can confirm it’s an excellent recipe! I was so pleased with the result 😀 It was my first try making a vegan cake and I honestly couldn’t tell the difference between this cake and a non-vegan cake.
So glad you enjoyed this vegan cake! Thanks for your feedback! 🙂
Could you switch out the blueberries for blackberries???
Yes, sure! 🙂
I really enjoyed the flavors (my children weren’t fans of the lemon frosting) and that it’s vegan, but my cake was soo dense. After we all tried a slice, I had to toss it out. 🙁 I tried to combine ingredients until they were ‘just mixed’ but I think I need a tutorial on that. :/ When I mix everything together there are usually little clumps of dry ingredients. Therefore, I continue to mix those in and then I think that’s where I have problems. Thanks for your diverse vegan recipes!
Hi Vicky, I suggest to use a sifter to sift the dry ingredients into the mixing bowl before adding the wet ingredients. It is important to stir until just combined but there should not be any clumps. Do you have a sifter? Or maybe a fine-mesh sieve? Anyway, I’ll work on making a video showing how I stir cake batter 😀 so maybe I can upload it soon here on the blog. Hope this will help! Happy new year to you! <3
Perhaps you could also mention ‘sift flour’ as part of the process.
That’s a great point! Thank you! 🙂
I won a bake off with this cake- A big win for vegan baking! I split the batter in 2, and baked each half for 30 minutes. Additionally, I only did one blueberry layer. I didn’t do the frosting because I didn’t have cream cheese. I did a simple glaze with powdered sugar and almond milk instead, and added some lemon juice as this recipe recommends. This was such a crowd pleaser! Thanks for the great recipe.
Hi Nicole, so glad you enjoyed this lemon blueberry cake! Thank you for your feedback and for sharing your version! 🙂 Lots of love, Bianca <3
Super tasty! Everyone loved it. Perfect balance between the zesty punch of the lemon and softer sweet tastes. Will definitely make this again!
Hi Jesy, so glad to hear that you enjoyed this blueberry cake! Thank you so much for your wonderful feedback! Lots of love, Bianca <3
Loved this cake! I could not put my hands on vegan cream cheese but the icing was amazing even without it. I made this for my daughter and friend who is a vegan they both loved it so much that my daughter has asked that I make this in cupcake form for the vegan dessert option at her wedding, everyone who tried them loved them thank you for a simple recipe without too many things I couldn’t find.
Hi Christine, thank you so much for your great feedback! So glad your daughter and her friend enjoyed this lemon blueberry cake! I totally love that you turned this recipe into cupcakes too. Feel free to check out also my other vegan cake recipes here on the blog so maybe you can get inspired trying another one as well! Lots of love, Bianca 🙂
May I use vegetable oil instead of butter?
Hi Roshi, you can try using just vegetable oil, however, I’m not sure how it will turn out. Let me know if you tried it 🙂
This cake was incredible. Easy to make, assemble, and absolutely delicious! I had so much fun preparing and decorating and even more fun sharing it.
I totally love assembling and decoration cakes! So glad that you liked this lemon cake and that you had fun too! Thank you so much <3
Can’t wait to make this! What kind of oil did you use and how many lemons?
Also, I don’t have a cake ring. Do you think it’ll be ok in the fridge overnight without one?
Thank you!
Hi Cassie, I used canola oil but you could also use grapeseed oil or sunflower oil. Of course, you can make it without a cake ring. This would be just a little help. You’ll need 1/2 cup lemon juice for the cake batter and the juice of 1 lemon for the filling + 2 tbsp lemon juice for the frosting. There are often lemons which are super juicy but there are also lemons available which are pretty dry, so I’m not sure how many fruits you’ll need exactly. Anyway, I used 3 and 1/2. Hope that helps 🙂
Thank you!
<3
First attempt at a vegan layer cake! It was perfect, everybody loved it!
I followed the recipie thoroughly and it worked out wonderfully!
So happy to read that! Thank you so much 🙂
Is this sweet? If it is, how sweet is it?
I find it’s perfectly sweet but you can adjust the amount of sugar to taste 😉
How to you prevent the frosting from curdling??
Just make sure the ingredients are room temperature so they combine better.
I made this delicious cake for meeting family (none of whom are vegan) with great results!
I did make a few substitutions:
• Instead of oil I used melted vegan butter in the same quantities
• I made a lemon buttercream rather than vegan cream cheese
• I used a bigger cake tin and made a two layer cake so I could transport it in the car!
These worked well and created a very moist, well risen cake that everyone enjoyed and did not realise it was vegan until I told them which created incredulous looks and no plate was left empty. I replaced the cream cheese frosting with lemon buttercream as my local store didn’t stock vegan cream cheese and this worked really well also.
Will definitely make again! Have my eyes on the strawberry lemon cake with blackberry jam too as think that sounds like another beautiful combination!
So glad that you liked the recipe! Your version sounds super good to me! Thank you for sharing! Will try it too 🙂
I just made this recipe and it is so delicious 😍 thank you for sharing with us all this amazing stuff ❤
So glad that you liked the recipe! Thank you 🙂
Great , great and great. Easy to make.all the flavors came through making each bite delicious. I loved watching the faces while people were eating it…savoring each morsel. THANKS AGAIN, another Bianca hit in my house.
So glad that you liked the recipe! Thank you 🙂
Very good cake. I will definitely make it again. I added a little bit more lemon juice, cream cheese and lemon zest to the icing and the blueberries. Everybody loved it!
So happy that you liked it! Thank you 🙂
Oh! This cake is delicious. My partner doesn’t stop saying that this is the best cake that I have baked so far and my friends ate it twice. No even a bit was left behind for my own enjoyment so I have to bake it again. I have to get better at putting together all the ingredients as the blueberry sauce came out. Also I found that I made too much blueberry sauce, but it wasn’t a problem as my partner enjoyed it with scones, I spread it on top of a marble cake and I mix it with my regular overnight oats! Now I am looking for another recipe for my sister birthday.
So glad you love this recipe! Thank you 😊
I think this is misleading as it says vegan but then butter and cream cheese. Maybe it should say “vegan cream cheese” and “vegan butter”. Either way, I would love to try this!!
Hi Jenna,
In the recipe ingredients, it says “vegan cream cheese” and “vegan butter”, so I thought it was clear. But I will change it in the instructions too! 😉
Hi, could you recommend a vegan butter and cream cheese?
Hi Helen, I am based in Germany so I don’t know which products are available in your country. Hope you’ll find a good one.
Lots of love,
Bianca <3
Hi,
I was wondering if you could substitute the vegan cream cheese with whipped coconut cream?
Thank you?
You could try it but I’m not sure if it’ll be firm enough. Let me know how it turned out when you try it.
Lots of love,
Bianca <3
I liked this recipe but the cakes I don’t believe are big enough to cut in half and have it look as pictures. Would be better off to cut of the tops and use this recipe for a two layer cake.
If it’s too difficult for you to cut them into 4 layers, you can, of course, make only 2 layers 🙂
I did this cake for my 24 birthday and It was the best cake i’ve ever had!! Soft, not too sweet, cruelty free and delicious! I need to improve my skills but I will make it again for sure!!
So glad to read this. Thank you so much! 🙂
I would have given it 5, but I couldn’t get the lemon filling thick and creamy no mater home much powdered sugar I added 🙁 so it’s more like a glaze
Which kind of vegan butter and vegan cream cheese did you use?
Your recipes are just absolutely stunning, Bianca!! This cake is out of this world!
Thank you so much! ❤️
This cake is just so beautiful Bianca! Thank you for sharing your talents! Dee xx
Thank you so much, Dee! ❤️
Your cake looks stunning, Bianca! I bet it’s super fluffy and tasty! 🙂
Thank you so much! 🙂
Hi! This really looks delicious! But I have a question: cream cheese is not vegan right? Or am I totally wrong? Woud love to hear from you!
They have several brands of vegan cream cheese
You can use any vegan cream cheese you like 🙂
I used vegan cream cheese. It’s made of almonds 🙂
I love the look of this stunning cake Bianca! That would be perfect centrepiece for an Easter table!
Thank you, Anna! I hope you’ll like it 🙂