This Gluten-Free Vegan Lemon Blueberry Cake is so easy to make, super fruity, and is topped off with a delicious and healthy cream cheese frosting.
I used my favourite vegan, gluten-free and refined sugar free sponge as a base for this – I love it’s taste and texture, and what’s more, it requires just one bowl and uses easily accessible ingredients. The coconut oil gives the sponge a rich, buttery flavour whilst ground almonds add a nutty sweetness and fluffiness. The recipe is also easily customisable, as you can use any liquid sweetener you like, and substitute the coconut oil with olive or vegetable oil if you wish.
I love using fresh fruit in baked goods (hello Strawberry Sponge Layer Cake and Raspberry Dark Chocolate Blondies). I couldn’t wait to start experimenting with more berries, and thought this Gluten-Free Vegan Lemon Blueberry Cake would be the perfect way to do this.
I absolutely love the combination of the aromatic lemon with the sweet, jammy blueberries.
But for me, the frosting is the real highlight of this cake! What better way to finish off a cake than by topping it with some tart-sweet vegan cream cheese frosting and a generous flourish of juicy, fresh blueberries. For the cream cheese, I went for the simple and foolproof method of mixing coconut cream with lemon juice, which brings out a tartness perfectly reminiscent of cream cheese.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 8 tablespoons coconut oil (or sub olive or vegetable oil)
- 200ml (4/5 cup) milk, any kind
- Juice of 1 lemon*
- Zest of 1 lemon
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150g (1 1/4 cup) ground almonds
- 150g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 2 teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 100g (3.5oz) fresh blueberries
- 1 x 400g (14oz) tin coconut milk**
- Juice of 1/2 lemon
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
- 150g (5oz) fresh blueberries
- Preheat oven to 180 degrees (350 degrees)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil)
- Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
- Sift in the flour, baking powder and bicarbonate of soda
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Add the fresh blueberries and fold in gently, to make sure you don’t crush them
- Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch springform baking tin)
- Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
- Once out the oven, leave to cool completely before applying the frosting
- You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
- Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
- Place the thick, creamy part into a bowl
- Add the lemon juice, maple syrup and vanilla extract
- Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
- Carefully spread the frosting over the top of the cake
- Top with fresh blueberries
- Keeps covered in the fridge for up to a few days
- *The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don’t want to use lemon juice, substitute with 1 tablespoon vinegar instead
- **You can alternatively use 200g (7oz) thick coconut yogurt
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