Combine non-dairy milk with lemon juice and set aside until it curdles and becomes vegan buttermilk. (If you don't want to make vegan buttermilk, you can simply add non-dairy yogurt + lemon juice or milk in step 4).
Preheat oven to 350°F (175°C). Grease two 8-inch (20cm) cake pans and line the bottoms with parchment paper.
In a large bowl whisk together flour, baking powder, baking soda, sugar, and salt.
Stir the oil, melted vegan butter, vanilla and lemon zest into the vegan buttermilk. Then pour it into the flour mixture and mix everything just until the ingredients are combined. (Please don't overmix or your cakes will get dense).
Divide the batter evenly between the two cake pans and bake for about 35 minutes or until a toothpick inserted into the center comes out clean. (Please 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.)
Combine all ingredients in a saucepan and bring to a boil. Cook until the blackberries are soft and the mixture has thickened, about 5 minutes, stirring constantly.
Let cool to room temperature. (It will thicken more as it cools.)
Mix the soft vegan butter with a handheld mixer until creamy. Then add the softened cream cheese and mix again. Lastly, sift in powdered sugar, dried strawberries 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. Or 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 1/3 of the blackberry jam over the cake. Then spread 1/4 of the strawberry frosting over.
Top with the next layer, and repeat this process for the second and third layer. Place the fourth layer on top and spread the remaining lemon frosting over it.
Chill 3-4 hours in the fridge before decorating and serving.
Instead of cream cheese, you can use very firm 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.
If you don’t want to make the blackberry jam, you can use store-bought berry compote or jam. Or just fold some berries tossed in a bit of flour into the batter.
You can use any kind berries of you choose.
Store leftover cake covered in the fridge, for up to 3 days, or freeze the un-frosted cake.
Please read the text for further information about this recipe.
Nutrition is calculated automatically and should be used as estimate.