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!! 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. 10. An oven thermometer is especially helpful when baking a layer cake becauseâdepending on the size of your oven and the size of your cake pansâyou might need to bake them on separate oven rack layers, and most ovens vary in temperature between top racks, middle racks, and lower racks. You’ve changed my attitude toward vegan sweets . Or just fold some blueberries tossed in a bit of flour into the batter. Loved it and can’t wait to gobble the whole cake. This cake is out of this world! Hope this will help! Hi Helen, I am based in Germany so I don’t know which products are available in your country. Maybe it works with oatly but with a normal oat milk from the supermarket (dm) it was impossible. Also, I don’t have a cake ring. Which gluten-free flour blend did you use? I made this delicious cake for meeting family (none of whom are vegan) with great results! You can use any dairy-free plain spread that has a similar consistency to cream cheese. Step 1 Cake Layers: Pre-heat the oven to 180C. Add the vegan cream cheese and beat until creamy and smooth and well incorporated. All ingredients were half the measurements given but I reduced sugar from 150g to 100g and oil to 1/3 cup. I won a bake off with this cake- A big win for vegan baking! Could not get the frosting to thicken for the life of me even with mounds of confectioner sugar. Could i use frozen blueberries for the filling, or would it change the taste/texture? Richard says: “A classic, two-layer vegan chocolate cake, sandwiched and topped with light, fluffy vegan chocolate buttercream. 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). Of course, you can simply use store-bought blueberry compote or jam for the filling. I baked the cakes in 9inch pans but followed the directions for 8-inch pans. Thanks! I also wanted to add that I did put the oven on 375 like the instructions said to do for 9 inch pans. I doubled the recipe and made 3 layers. I made half portions. How to you prevent the frosting from curdling?? Total Time 30 minutes. Hi, I’m about to try out your recipe and I’m sooo in love with the flowers you used. This means that while your oven temperature might say 450°F, the actual oven temperature might be anywhere between 350°F and 500°F. Thirdly, How can I replace vegan butter in the frosting? I am eager to try this recipe. Assemble the âNaked âCakeâ Tag @rainbowplantlife and hashtag it #rainbowplantlife. Non vegans would never know it was vegan! Let me know how it turned out when you try it. Can I omit fresh raspberries and sub w/ strawberries? 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. (, Cut each cake horizontally in two equal layers. According to this cake pan size guide from Food 52. a 6 x 2 inch (15 x 5 cm) round cake pan = area of 29 square inches; a 9 x 2 inch (23 x 5 cm) round cake pan = area of 64 square inches. Set aside to curdle. I used g and mL and experienced no technical issues with the cake. To help stabilize the cake, take a drinking straw that has been cut down to about 4 inches and insert into the center of the cake. Place one cake layer on a serving plate. And finally, the alkaline nature of baking soda (as opposed to the acidic nature of lemon juice) cancels out any sour buttermilk flavor so you donât end up with an unwanted tangy taste. 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. When you use baking soda, it requires a little acid to start reacting. This vegan Lemon Blueberry Cake is soft, moist, and totally delicious! Which kind of vegan butter and vegan cream cheese did you use? I loved watching the faces while people were eating it…savoring each morsel. I then popped in a skewer, which came out completely clean, so I just grabbed it out of the oven. This cake is delicious. This isnât a foolproof method so youâll want to monitor the cake for the typical signs of doneness. But if youâre avoiding plastic (a noble cause), you can put them on plates and cover them with large bowls. You could try it but I’m not sure if it’ll be firm enough. Thank you , Hi Jackie, neutral oil means any liquid oil which has a neutral flavor. Thank you for sharing! Also the cake rounds are incredibly heavy. storage and freezing tips. 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! Or, if you want to make them even further in advance, you can easily wrap the cakes and freeze them. May I use vegetable oil instead of butter? Do you think either of those would work? To speed the softening process up, cut both components into small pieces. Often, I make pipes on top of the layer cake with the remaining frosting and sprinkle over chopped chocolate. I need to improve my skills but I will make it again for sure!! Total Time 1 hour 35 minutes. Sift together the flour, sugar, cocoa, baking soda and salt. 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. Refrigerate for at least 30 minutes to make it easier to frost the cake. Place a cake ring around and chill about 3-4 hours in the fridge before decorating and serving. So glad that you liked this lemon cake and that you had fun too! I’m vegan as are they and they made it for Mother’s Day. Author Minimalist Baker. Maybe itâs just the 9 inch size that doesnât work? Step 2 Sieve together all the dry ingredients (flour, sugar, cocoa powder, baking soda, espresso powder and salt) in a large mixing bowl. Digital Scale. This recipe uses three 6-inch layer cakes, but you could also make two 8-inch layer cakes. Made this for my daughter’s birthday. i don’t have a scale, do you think that would affect the recipe a whole lot ? I am also having issues with the raspberries we topped the batter with before baking. When Iâm making a smaller cake (as in these 6-inch cakes), I find it more helpful to use a small-sized offset spatula like this. When you make this cake ahead and leave it in the fridge overnight, it will be easier to cut and assemble the next day. This is especially the cake with layer cakes, where you are dividing the batter between different pans. Will definitely make this again! Thank you for your wonderful feedback! We’re all obsessed with it and our boyfriends loved it as well. Hi Nicole, so glad you enjoyed this lemon blueberry cake! This isnât essential for baking cakes, but it is essential for beautifully frosted cakes. Thank you so much for your amazing feedback! I don’t have lemons at home but do have limes. Quality recipe! . Hi there, I used different cake pans in the recipe for my strawberry coconut cake. For a naked cake look, you just want a thin layer of frosting. In other words, the cake is done when it starts to pull away from the sides of the pan and a toothpick comes out with just a few moist crumbs. I made it for my boyfriend’s Birthday and it was really easy to made and tastes amazing! Thank you! This vegan layer cake can be made in advance. . b. I was skeptical of tofu based cream cheese substitute spreads. Lovely flavors, dough was fluffy and moist, just fantastic! Also, I wanted to modify my lemon cake recipe, making it moister and juicier. Planning on making this for my mom’s bday this weekend! Take the vegan butter out of the fridge to soften. However, if you want to make the cake gluten-free, you can substitute a good gluten-free flour blend 1:1. This cake uses an incredibly simple two-bowl batter which uses a touch of espresso powder, along with cocoa, to ensure a rich, bitter-sweet chocolate flavour.” Treat yourself to more … Hi there, Honestly, I’m not sure how these flowers are called! Divide the batter equally in the prepared pans, using a digital scale to measure each pan so each cake is equal in size. Top with the next layer, another ¼ of the frosting, followed by another ⅓ of blueberry filling and repeat for the third layer. Adding frosting to a freshly baked cakeâwhich is tender and delicate in texture, even if it has cooled to room temperatureâcreates friction, making it more likely that the cake will crumble. ❤️. Step 3: Melt chocolate chips and vegan butter In a medium microwave-safe bowl, combine the dairy-free chocolate chips and the plant-based butter. I made this cake with only two layers and it still turned out great. Then add 1/4 of the Tangy Buttercream Frosting and smooth with an offset spatula. (, In a large mixing bowl, mix the vegan butter with a handheld mixer until creamy. This cake was incredible. But, luckily, Country Crock Plant Butter is dairy-free butter and doesnât work in the same way as traditional butter. Add the vanilla, salt, and lemon juice and beat until smooth. Three layers of rich coffee infused vegan chocolate cake are stacked with rich chocolate coconut cream frosting to create this decadent vegan chocolate mocha cake. It was so delicious! Thereâs a lot of math here, but to keep things short, if all you have is a 9-inch (23 x 5 cm) round cake pan, your best option is to multiply all the cake ingredients by a factor of 1.5 and use two 9-inch cake pans. Youâve got a new fan! I used soy milk for butter cream and cut the sugar to half for the batter since I prefer it less sweet. So glad your lemon blueberry cake turned out great! I only used a different egg substitute and cake flour instead of all purpose and it still turned out wonderful. The texture is moist and tender (and I didnât even use cake flour! I immediately had to have the recipe! Overbeating can cause the cake to become dense or dry. Itâs a commercial holiday that makes you feel like youâre worthless if youâre not in a relationship and puts unrealistic expectations on people who are in relationships. I totally love that you turned this recipe into cupcakes too. I made this today and it was DELICIOUS! Unlike many cakes, the flavor does not have a one-note sweetness. Jam. Or maybe a fine-mesh sieve? We combine our homemade vegan caramel sauce into each layer of this vegan cake for an ultimate spin on a cake! Mash down the raspberries with a fork. Four moist and fluffy layers of cake are filled and frosted with rich chocolate frosting. Step 4 Add the apple cider vinegar to the milk to … And in case youâre wondering, Country Crock Plant Butter works just like regular butter. Step 1: Place one layer cake on a cake platter or your serving plate. She is. Add the softened Plant Butter, oil, and cane sugar to a large bowl. I use 1.5 cups for the cake and 0.5 cup for the filling. 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! Made a vegan buttercream because my little town doesn’t have vegan cream cheese. That would be perfect centrepiece for an Easter table! Subscribe and weâll send you new recipes and videos every week. If you have a gluten allergy, of course, I am not encouraging you to go ahead and test it. Vegan and from what I hear she’s going to LOVE it. Have my eyes on the strawberry lemon cake with blackberry jam too as think that sounds like another beautiful combination! ❤️. So glad you love this recipe! When you insert a toothpick into the middle of your cake, it should come out almost clean. I’ve also tried peanut butter cake and will definitely keep testing your recipes. Thank you for your feedback and for sharing your version! I have to get better at putting together all the ingredients as the blueberry sauce came out. Perfect balance between the zesty punch of the lemon and softer sweet tastes. , I absolutly love this cake. It was the perfect amount and absolutely delicious! Hi there, unfortunately, I haven’t tried this recipe with almond flour or other sugars yet. Spread about ¼ of the lemon frosting over the cake so that it’s higher around the edges (. With a handheld electric mixer (or stand mixer), beat the aquafaba on medium speed until itâs foamy throughout, about 60 seconds. Combine the plant based milk and lemon juice and stir. Then add the cream cheese and mix again. Vegan Vanilla Layer Cake with Raspberry Jam. 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. In fact, there’s no kind of cake I don‘t want to veganize! I used this recipe as a template for an almond cake with matcha frosting and it turned out amazing! c. When the sides are covered, use a bench scraper to smooth the sides and to achieve the naked cake look. Required fields are marked *. WOW what a cake. I still used your photo for creative inspiration though, building up the layers with frosting and berry compote in between. Hi Julia, so glad you love this recipe! Otherwise, the frosting may get too firm when chilled. If you make it be sure to leave me a comment below and tag me on Instagram! So glad everyone loved this recipe! I’m Bianca, and welcome to my blog! It’s totally divine served warm and topped with some vegan whipped cream.. The type of vegan egg substitute you use should depend on the type of baked good youâre making and your desired texture. Finally, add in the remaining flour mixture until you have a mostly smooth batter, but do not overmix. the lemon frosting was very watery and curdled. Making this cake is actually a lot easier than it may look. Frosting. Lemon and blueberry together is a favorite. â¨And to say thanks, youâll also get a free ebook featuring my top recipes! Lots of love, Bianca <3. (113g) vegan cream cheese, softened at room temperature*. Tart flavors of lemon and blueberry go so well together! For a naked cake look, you just want a thin layer. 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. 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? Place over medium-high heat and add in the lemon juice, lemon zest, sugar, and vegan butter, continuing to whisk. <3, Aww thank you so much! Step 3: Using the offset spatula, apply the remaining buttercream frosting to the sides of each cake layer, starting at the bottom, working your way up to the top. Stack and frost cake layers on a greaseproof cake board, using a dab of vegan buttercream to help stick the first cake layer to the board. Thank you . But let’s be honest, anything that’s homemade is definitely better, right?! 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