Lemon Blueberry Cake

Egg Free and Dairy Free

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This blueberry dessert is the kind of cake that quietly steals the show. A creamy, lightly tangy base swirled with subtle berry flavor, topped with a generous layer of fresh, juicy blueberries that burst with every bite. The contrast between the smooth, luscious frosting and the soft, slightly crumbly crumb makes it irresistibly balanced — not too sweet, not too heavy, just perfectly indulgent.

The kind of cake that feels elegant enough for a gathering, yet simple and comforting enough to make just because you're craving something special. And the best part? Nobody will know it's completely dairy free and egg free.

Prep time: 15 mins | Bake Time: 30-35 mins | Total Time: 50 mins - 60 mins | Serves: 16 | Allergen Info: Dairy and Egg Free

Ingredients

For the Cake

• 440g All purpose flour

• 300g granulated sugar or coconut sugar

• 1 tsp baking soda

• 1 tbsp baking powder

• 360 ml dairy free milk at room temperature

• 120 g dairy free yogurt or apple sauce

• 115g coconut oil or dairy free butter ( you can use avocado oil too but the texture may be different)

• 1 tbsp vanilla extract

• 1 tbsp lemon zest

• 3 tbsp lemon juice

• 2 tsp lemon extract (optional)

• 2 cup blueberries

  For the Frosting

• 2/3 cup blueberry jam

• 3 cup powdered sugar

• 1/3 cup coconut oil or vegan butter

Instructions

Make the Cake

1. Preheat your oven to 350°F. Line two 8-inch nonstick cake pans with parchment paper. If your pans aren't nonstick, grease with coconut oil and lightly flour them.

2. In a large bowl whisk together the flour, sugar, baking powder and baking soda.

3. In a separate bowl mix together the dairy free milk, coconut oil, applesauce, lemon zest, lemon juice and vanilla extract.

4. Fold the wet mixture into the dry until fully combined with no dry clumps remaining.

5. Gently fold in the blueberries.

6. Divide the batter evenly between your two cake pans and bake for 33–35 minutes, until a toothpick inserted in the center comes out clean and the cakes bounce back at a light touch.

7. Remove from the oven and carefully invert onto a cooling rack. Let cool completely — about 30 minutes.

To Make The Frosting:

1. Using a hand mixer, cream the vegan butter until fluffy, about 3 minutes. Add powdered sugar one cup at a time, mixing between each addition. Spoon in the blueberry jam and vanilla and continue mixing until smooth and combined. If the frosting looks like it might split, add another ½ cup of powdered sugar.

2. Place the first cake layer on your cake stand or plate. Spread about ⅔ cup of frosting evenly over the top. Place the second layer on top and frost the top with about ½ cup. Use the remaining frosting to generously coat the edges and sides.

3. Garnish with fresh blueberries and lemon wedges. Slice and serve.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days or freeze for up to a month. Leftover frosting keeps in the fridge for up to a week.

Make ahead: Complete steps 1–7, place cooled cakes on separate plates, cover with plastic wrap and store at room temperature. Frost the next day.

Substitutions: Avocado oil works in place of coconut oil but may slightly affect texture. Applesauce and dairy free yogurt are interchangeable.