Vegan Lemon Blueberry Cake

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!!

Vegan Lemon Blueberry Cake

This vegan Lemon Blueberry Cake is 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 fruity layer cake!

Lemon cake

  • 1 1/2 cup non-dairy milk (360ml)
  • 1/2 cup lemon juice (120ml)
  • 3 cups all-purpose flour (360g)
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups sugar (300g)
  • 1 tsp salt
  • 3/4 cup neutral oil
  • 1 tbsp vanilla extract
  • 1 tbsp lemon zest

Blueberry filling

  • 14 oz blueberries (400g) fresh
  • 1/2 cup sugar (100g) or to taste
  • juice of 1 lemon

Lemon frosting

  • 1 cup vegan butter (225g) softened
  • 8 oz vegan cream cheese (225g) softened
  • 2 cups powdered sugar (240g)
  • 2 tbsp lemon juice

Vegan Lemon Cake

  1. Combine non-dairy milk with lemon juice and set aside until it curdles to create vegan buttermilk.
  2. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) pans with parchment paper, cut to fit the pan. (I don't recommend skipping this step or the cakes could stick to the pan.)
  3. get the full instructions @

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