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.
Blueberry-Lemon Layer Cake with Vanilla Cream Frosting
- 7 oz. all-purpose flour
- 2 tsp. corn starch
- 1 + 1/2 tsp. aluminum-free baking powder
- 1/4 tsp. baking soda
- 4 oz. sugar
- 1/2 cup non-dairy milk
- 1/4 cup + 2 Tbsp. avocado oil
- 1/4 cup lemon juice
- Zest of one lemon
- 1 tsp. pure vanilla extract
- 1 cup blueberries
- 1 tsp. white vinegar
- 1 can (15 oz.) coconut whipping cream coconut cream
- 1/2 lb. silken tofu
- 3 Tbsp. maple syrup
- 1-1/2 tsp. pure vanilla extract
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.
Preheat oven to 360 degrees F. Line two 6-inch round cake pan with parchment paper.
In mixing bowl, combine ¾ cup blueberries and 1 tsp. all-purpose flour; toss to coat berries.
In large mixing bowl, combine all wet ingredients and mix well.
In same bowl, add all sifted dry ingredients including remainder of all-purpose flour; Mix well.
Add blueberries and white vinegar and gently mix.
Divide batter equally into prepared pans and smooth down evenly. Sprinkle 1/4 cup blueberries on top of each.
Bake 25 minutes or until toothpick comes out clean. Cool completely.
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.
Frost each cake with frosting, stack, smooth seams and top with blueberries.
Store covered in refrigerator.