A slice of lemon blueberry layer cake against a grey background
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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!
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 (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
  • 4 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (1 teaspoon) vanilla extract
  • Pinch (Pinch) of salt
  • 150 g (1 1/4 cup) ground almonds (almond meal) *
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons (2 heaped teaspoons ) baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon (1/4 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 1/2 lemon
  • 2 tablespoons (2 tablespoons) maple syrup (or sub any other sweetener)
  • 1/2 teaspoon (1/2 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

Calories: 399kcal | Carbohydrates: 35g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Sodium: 75mg | Potassium: 173mg | Fiber: 3g | Sugar: 16g | Vitamin C: 4.4mg | Calcium: 117mg | Iron: 3mg