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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Lemon Blueberry Layer Cake

    Last updated - July 14, 2021; Published - July 18, 2018 By Rhian Williams 16 Comments

    Jump to Recipe Print Recipe

    This Gluten-Free Vegan Lemon Blueberry Layer Cake is moist and fluffy, fresh and fruity and covered in a rich "cream cheese" frosting!

    A slice of lemon blueberry layer cake against a grey background

    Why you'll love this recipe:

    This Lemon Blueberry Layer Cake is perfect if you're looking for a simple yet delicious dessert that's bound to be a crowd-pleaser! Just like my Vanilla Cake, it's great for a wide range of occasions, including:

    • birthdays
    • Easter
    • brunches
    • weddings
    • baby showers
    • Mother’s day

    and anything else in between!

    The cake is made using my go-to sponge recipe: it's vegan, gluten-free + refined sugar free, but the texture is so moist and fluffy that you honestly won't even notice!

    Photo taken from above of sponge cake batter in a bowl dotted with blueberries

    How to make this Lemon Blueberry Layer Cake

    It's also easy to make, requiring just one bowl and a handful of simple ingredients that you probably already have on hand. It's also versatile, as you can use any type of oil, any type of plant-based milk, and any type of liquid sweetener.

    Photo of two cake tins taken from above filled with cake batter dotted with blueberries

    The ground almonds (almond meal/flour) can be substituted with ground walnuts or ground sunflower seeds for a nut-free version. Or, you can substitute the ground almonds with a fifth of the amount of coconut flour (as coconut flour soaks up a lot more moisture).

    And if you're not into blueberries, this Gluten-Free Vegan Lemon Blueberry Layer Cake recipe also works with any other similar fruit, such as raspberries, blackberries, cherries or strawberries!

    Photo taken from above of two circular blueberry sponges on a white board

    How to make the frosting

    The sweet, tangy "cream cheese" frosting really enhances the bright, citrusy sponge studded with jammy blueberries. My foolproof vegan cream cheese frosting is really simple as you don't need to use a shop-bought vegan cream cheese - all you need is a tin of coconut milk!

    A white layer cake topped with lemon slices and blueberries shot from the side against a grey background

    Adding lemon juice to the rich, fluffy coconut cream creates just the right amount of tartness, whilst maple syrup adds a touch of sweetness. Instead of whipping up coconut cream, you can use coconut yogurt, which is not only easier but also has a natural tanginess and fermented flavour reminiscent of cream cheese, along with a good dose of friendly probiotics.

    A slice of lemon blueberry layer cake against a grey background

    Equipment you'll need to make this Gluten-Free Vegan Lemon Blueberry Layer Cake:

    • glass mixing bowl – for mixing the sponge batter
    • measuring jug - for measuring out the milk
    • 18 cm / 7 inch sandwich baking tin - for baking the sponges
    • baking paper - to line the baking tins
    • cooling rack - to leave the sponges to cool down on once they're out the oven
    • electric whisk - to whip up the coconut milk to make the frosting
    • palette knife for frosting - for applying the frosting to the cake

    Photo of frosted layer cake taken from above topped with lemon slices and blueberries

    More vegan blueberry desserts:

    • Blueberry Cheesecake
    • Lemon Blueberry Scones
    • Blueberry Banana Bread
    • Lemon Blueberry Cupcakes
    • Lemon Blueberry Bundt Cake
    • Lemon Blueberry Mug Cake
    • Blueberry Muffins
    • Blueberry Pie

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    A slice of lemon blueberry layer cake against a grey background

    Gluten-Free Vegan Lemon Blueberry Layer Cake

    This Gluten-Free Vegan Lemon Blueberry Layer Cake is moist and fluffy, fresh and fruity and covered in a rich "cream cheese" frosting!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free lemon blueberry cake, vegan gluten-free cake, vegan lemon blueberry layer cake
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 8
    Calories: 399kcal
    Author: Rhian Williams

    Ingredients

    For the cake:

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
    • 4 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 8 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 100 g (1 cup) fresh blueberries

    For the frosting:

    • 400 g (14 oz) tin of full-fat coconut milk **
    • Juice of ½ lemon
    • 2 tablespoons maple syrup (or sub any other sweetener)
    • ½ teaspoon vanilla extract

    To decorate:

    • Fresh blueberries
    • Lemon slices

    Instructions

    For the cake:

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if 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 between two greased baking tins lined with baking paper (I used two 7inch/18cm springform baking tins)
    • Bake in the oven for around 15 minutes until risen and an inserted skewer comes out clean
    • Once done, turn the cakes out onto wire racks and leave to cool completely before frosting

    For 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

    To frost and decorate:

    • Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it
    • Place the other half of the cake on top of that and use rest of the frosting to spread on top and around the sides of the cake
    • Top with fresh blueberries and lemon slices, if desired
    • Best when fresh, but keeps covered in the fridge for up to a few days

    Notes

    *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 apple cider vinegar
    **You can alternatively use almond flour
    ***You can alternatively use 200g (7oz) coconut yogurt
    Nutrition Facts
    Gluten-Free Vegan Lemon Blueberry Layer Cake
    Amount Per Serving
    Calories 399 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 16g80%
    Sodium 75mg3%
    Potassium 173mg5%
    Carbohydrates 35g12%
    Fiber 3g12%
    Sugar 16g18%
    Protein 6g12%
    Vitamin C 4.4mg5%
    Calcium 117mg12%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Suee33

      August 04, 2019 at 6:28 pm

      5 stars
      I made this cake yesterday it is delicious!!! However, I added powdered sugar to the icing as it was way too runny - even using only the thick part of the coconut cream. I glazed the cake and it was amazing - like a yummy morning coffee cake!! I did have to bake it 15 minutes longer - maybe my oven is off! I will make this again!!

      Reply
      • Rhian Williams

        August 04, 2019 at 9:45 pm

        Thank you so much, so glad you liked it! So sorry to hear about the icing - some brands can become very watery when whipped.

    2. MaryAnn

      September 04, 2020 at 11:07 pm

      What size baking dish should I use to make this one single layer cake? Thanks,

      Reply
      • Rhian Williams

        September 05, 2020 at 1:04 pm

        You can use this recipe instead for a single-layer version of this cake: https://www.rhiansrecipes.com/gluten-free-vegan-lemon-blueberry-cake/

    3. Bronte1

      October 14, 2022 at 10:03 am

      Hello, I am new to baking and definitely new to gluten free and vegan. Can I substitute the maple syrup with cane sugar ( jaggery)? Should it be crushed or should I make a simple syrup that would equal your maple syrup?
      Thanks, I appreciate it and love the simple approach to your vegan sponge!

      Reply
      • Rhian Williams

        October 14, 2022 at 1:16 pm

        Hi! Yes you can substitute it directly and no need to make it into a syrup, just add it as a powder. Hope that helps!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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