Blueberry-Lemon Layer Cake with Vanilla Cream Frosting

Minako Umehara - The Upside Blog by


Who would think that a cake this pretty is easy to make?  No one! And that’s part of the fun! The batter comes together quickly with only a few simple, wholesome ingredients. All-purpose flour provides the fluffiest texture, and lemon juice and zest make the cake seem to burst with rays of sunshine. The secret to blueberries dotted evenly throughout? Toss them with a little flour prior to mixing them in the cake to prevent them from sinking. The vegan vanilla frosting is made without butter using a silken tofu base and coconut cream. The result is creamy and rich, with the added benefit of being high-protein. You’ll find that the sponge is fluffy on the first day, and becomes moist and soft on the second day. It’s meant to be eaten both ways, so enjoy the change in texture and flavor.

Vegan Blueberry Lemon Cake

Vegan Blueberry Lemon Cake
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Blueberry-Lemon Layer Cake with Vanilla Cream Frosting

Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 9 hours
Total Time 10 hours
Servings 6
Calories 637 kcal
Author Minako Umehara







  • Blueberries


  1. Wrap tofu in several layers of paper towel, place between plates with weight on top and press out water overnight in refrigerator. Chill coconut whipping cream overnight.
  2. Preheat oven to 360 degrees F. Line two 6-inch round cake pan with parchment paper.
  3. In mixing bowl, combine ¾ cup blueberries and 1 tsp. all-purpose flour; toss to coat berries.
  4. In large mixing bowl, combine all wet ingredients and mix well.
  5. In same bowl, add all sifted dry ingredients including remainder of all-purpose flour; Mix well.
  6. Add blueberries and white vinegar and gently mix.
  7. Divide batter equally into prepared pans and smooth down evenly. Sprinkle 1/4 cup blueberries on top of each.
  8. Bake 25 minutes or until toothpick comes out clean. Cool completely.
  9. To mixing bowl, add solidified cream that has risen to top of the can of chilled coconut cream. Beat with electric hand mixer until whipped. Add remaining frosting ingredients and continue to beat until smooth.
  10. Frost each cake with frosting, stack, smooth seams and top with blueberries.
  11. Store covered in refrigerator.

Recipe Notes

Get the ingredients you’ll need to make this beautiful cake!

Nutrition Facts
Blueberry-Lemon Layer Cake with Vanilla Cream Frosting
Amount Per Serving
Calories 637 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 24g120%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Sodium 170mg7%
Potassium 411mg12%
Carbohydrates 62g21%
Fiber 3g12%
Sugar 27g30%
Protein 9g18%
Vitamin A 91IU2%
Vitamin C 10mg12%
Calcium 153mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.