butterfly bakery blog

Vegan Fresh Lemon & Blueberry Layer Cake
JUMP TO: recipe – notes – instructions – history – tips

This beautiful cake consists of two light, flavour packed lemon sponges, a fresh blueberry jam center, and creamy lemon cream. What more could you possibly want? This is the number one cake for the summer (and the spring). This cake is completely full proof. I have made this for just about every special occasion and it has not once failed me! Complete and utter cake perfection.

If you are not a big whipped cream lover, don’t panic! You can DEFINETELY switch it out for a rich lemon buttercream. I like to swap from one another for a change. They are both equally delightful. However, if you are looking for a lighter dessert, I would recommend the whipped cream. But if you like your desserts extra rich and decadent, go for the buttercream! Both recipes will be left further down. 🙂

You can also switch out the flavour. I always keep the sponge lemon, but I often switch the jam flavour. Blueberry, raspberry, strawberry, cherry, blackberry and even lemon will all work extremely well. Pretty much any jam will work well. Do what your heart desires!

If you enjoyed this recipe, why not check out my other cake recipes? – I’m sure you will love them.

Make sure to follow me on Instagram for more vegan baking content, videos, photos and stories. Click here for the link. Feel free to send me a message or comment with any questions or feedback.

Equipment and Ingredient Notes

Equipment needed:

• Large mixing bowl
• Measuring cups / kitchen scales
• Measuring spoons
• Whisk
• Hand mixer / stand mixer
• Cake pans
• Wooden spoon / spatula

Ingredients needed:

• Flour – Make sure to use self-raising flour rather than plain flour. Self-raising flour contains a raising agent that plain flour does not, allowing your cakes to rise properly.
• Sugar – This will give your cakes sweetness (which will make them VERY tasty). I use caster sugar but granulated will also work.
• Baking soda – Remember, this is NOT the same as baking powder! This will make your cakes nice and fluffy.
• Salt – this will enhance the flavour of your bake.
• Plant milk – You can use whatever type you prefer. My favourite is oat milk. Coconut, peanut, soy and cashew will also work.
• Oil – I always use olive oil (not extra virgin, normal or light!). You can use canola oil, vegetable oil, sunflower, or rapeseed if you prefer it.
• Apple cider vinegar – This will act as the acid that will react with baking soda to help the cakes rise. This will be mixed into the plant milk to curdle and become “buttermilk”.
• Vanilla – This will give a nice flavour to the cakes.
• Lemon juice – This will give most of the lemon flavour so make sure to use fresh lemons!
• Lemon zest – This will enhance the lemon flavour.
• Chia seeds – This will help keep the cake more stable.
• Plant cream – Make sure to use vegan double cream. This will allow it to whip up.
• Agar agar powder – This will stabilise your whipped cream. Trust me, it is necessary!
• Powdered sugar – This is used to sweeten your whipped cream.
• Blueberries – I highly recommend using fresh blueberries for the jam. Frozen will work, but fresh is best.
• Corn starch – This will thicken your jam.

Step-by-step Instructions

Step one (the jam):

To a saucepan, add 2 cups of the fresh blueberries and sugar. Over medium heat, cook for about 4-5 minutes. Stir and slightly squish them as they start to release their juices. Be careful not to burn them, they will be bitter if you do! To a small bowl, add the water lemon juice and corn-starch. Mix with a fork then add to the saucepan. Stir and simmer for about another 2-3 minutes. Then add the remaining 1/2 cup of blueberries, and cook for another 3 minutes. It should have the consistency of a thin jam. Not runny, but not thick. Transfer this to a heat proof container and refrigerate for 30+ minutes until the jam thickens.

Step two (the batter):

In a jug, add the plant milk and apple-cider vinegar. Slightly mix and set aside. Let curdle for 5-10 minutes. In a large bowl add the flour, sugar, baking soda and salt. Then add the “buttermilk” mixture, oil, vanilla, lemon juice, lemon zest and chia seeds. Whisk until no/little lumps remain. Make sure not to over-mix your batter, this will lead to a dense and low raised cake.

Step tree (the baking):

Line the bottom of two 8″- 9″ cake pans with parchment paper and grease the sides with vegan butter. Alternatively, you can grease the whole pan with vegan butter and dust with flour. Evenly divide the cake batter between the two pans and lightly bang the pans to the countertop to pop any bubbles on the surface. Place into a 180c / 160c fan preheated oven and bake for 30 minutes. They should be golden on top. To check if they are fully cooked, stick a sharp knife or toothpick into the centre of the cake and if it comes out clean, its ready.

Step four (the cream):

To a large bowl, add your vegan double cream and whip with a hand mixer or stand mixer on medium speed. Do this until the cream thickens. Then add your powdered sugar and agar agar powder. Whip again until stiff peaks form. Then add your lemon juice and vanilla extract. Whip again on high speed until fully incorporated and the cream has stiffened.

Step five (the assembling):

Place one of your fully cooled cakes on a turn table or cake stand. With a piping bag or spatula, spread a generous layer of whipped cream. Make a ring of cream around the edges. This will stop the jam from spilling out the sides. Then spread a good amount of jam in the center. Place another layer of cake on top, and spread A LOT of cream on the top. For decoration, I like to swirl little bits of jam into the cream for an ombre effect. I also add some fresh blueberries to the top, along with some fresh lemon zest or slices. Slice into 12 pieces and enjoy!

The History of Cake

The first cakes ever made were very different to the ones we know today. Surprisingly, the Ancient Egyptians were the first to experiment with baking. They made the first ‘cakes’ with a mixture of flour, eggs, milk, honey and usually dried fruits. They were flat, dense and quite bread-like near the beginning.

During the mid-17th century Europeans began to experiment with cakes that are more similar to the ones we eat today. As technology advanced and we got our hands on more ingredients, people got more creative with baking. Europe was the birthplace of the first modern cake, which was topped with icing. During these advancements, the majority of cakes still contained fruits or citrons.

During the 19th century, cake as we know it today grew in popularity. Cake was now considered a luxury due to its expensive ingredients, sugar and sometimes chocolate. Buttercream began to overrule simple icing, and as technology advanced, temperature controlled ovens became common making baking so much easier.

Ingredients eventually went down in price, and household appliances made their way into most homes. This allowed more people to advance in baking, which led to the increase in cakes popularity.

Tips and Tricks

• MIXING – For a fluffy, light sponge, make sure you DON’T overmix your batter. Mix the ingredients until fully combined, but its ok if there are a few lumps left. If you overmix the cake batter, it can lead to a dense and chewy sponge.
• MEASURMENTS – It is very important that you measure your ingredients correctly. I tend to use measuring cups in most of my recipes, however I understand many people prefer to use kitchen scales. When using measuring cups, make sure to spoon the ingredient into the cup, and with the back of a knife scrape the top so it becomes even. This way, you use the correct amount of ingredients.
• BAKING – If you want your cakes to be evenly cooked, make sure to put them on the same shelf. If this is not possible for you, place one cake on the top shelf, but push it to the very right edge. Then, place your other cake on the lower shelf, but push it to the very left edge. This will allow both layers to cook more evenly.
• JAM – It is extremely necessary that you do not burn your blueberries. This will give the jam a bitter and less flavourful tase. Make sure to constantly mix, so the bottom doesn’t burn. Also, get ready to taste it more than once. DO NOT let it burn!
• CREAM – I know some of you may not have agar agar powder at hand, but it is necessary for the making of vegan whipped cream. Trust me, I learnt the hard way. Vegan cream will not stay stable without the addition of agar agar which is a vegan gelatine substitute derived from seaweed. If you don’t have agar agar, just make the lemon buttercream instead. It’s just as good!

Fun Facts!

• Lemon trees produce fruit throughout the whole year.
• Lemons are native to Asia.
• There are three common types of lemon; Bearss, Eureka and Lisbon.
• Lemon trees can grow up to 20 feet tall.
• Kings used to give lemons as gifts to other kings because they were so rare.
• Blueberries used to be called “star fruits” because of the star shape that forms at the blossom end of the berry.
• Humans have been eating blueberries for over 13,000 years.
• A singular blueberry bush can produce up to 6,000 blueberries per year.
• Blueberries are a super food, because of their many health benefits.
• Blueberries are known to strengthen your heart, lower your blood pressure, help you age well, and even improve your brain function, making you smarter!
• Blueberries are a cousin to cranberries.

Vegan Fresh Lemon & Blueberry Layer Cake 

~ Light lemon sponges filled with fresh blueberry jam and dreamy lemon cream ~
Prep time: 1 hour             Serves: 12 slices             Cook time: 30 mins

Ingredients:

• FOR THE SPONGES
• 2 + 2/3 cups self-raising flour
• 1 + 1/2 cups caster sugar
• 1 + 1/2 tsp baking soda
• 1/2 tsp salt
• Zest of 1 lemon
• Juice of 1/2 a lemon
• 1 + 1/2 cups plant milk + 1tbsp apple cider vinegar
• 1/2 cup olive oil
• 1 tsp vanilla
• 1tbsp lemon extract

• FOR THE JAM
• 2 + 1/2 cups fresh blueberries
• 1/2 cup caster sugar
• 2 tsp cornstarch
• 2 tsp lemon juice
• 1 tbsp water
• 1 tsp vanilla
• (you can use store bought jam if you prefer!)

• FOR THE LEMON CREAM
• 1 cup vegan double cream
• 2 tbsp powdered sugar (more if desired)
• 1 tsp agar agar powder
• 2 tsp lemon extract
• lemon zest
• 1 tbsp lemon juice

• LEMON BUTTERCREAM OPTION
• 1 cup vegan butter
• 3 cups powdered sugar
• 2 tsp lemon extract
• 1 tbsp lemon juice
• lemon zest

• Fresh blueberries, lemon zest, swirls of jam to decorate

Method

• FOR THE SPONGES
• In a jug, add the plant milk and apple-cider vinegar. Slightly mix and set aside. Let curdle for 5-10 minutes. In a large bowl add the flour, sugar, baking soda and salt. Then add the “buttermilk” mixture, oil, vanilla, lemon juice, lemon zest and chia seeds. Whisk until no/little lumps remain. Make sure not to over-mix your batter, this will lead to a dense and low raised cake.
• Line the bottom of two 8″- 9″ cake pans with parchment paper and grease the sides with vegan butter. Alternatively, you can grease the whole pan with vegan butter and dust with flour. Evenly divide the cake batter between the two pans and lightly bang the pans to the countertop to pop any bubbles on the surface. Place into a 180c / 160c fan preheated oven and bake for 30 minutes. They should be golden on top. To check if they are fully cooked, stick a sharp knife or toothpick into the centre of the cake and if it comes out clean, its ready.

• FOR THE JAM
• To a saucepan, add 2 cups of the fresh blueberries and sugar. Over medium heat, cook for about 4-5 minutes. Stir and slightly squish them as they start to release their juices. Be careful not to burn them, they will be bitter if you do! To a small bowl, add the water lemon juice and corn-starch. Mix with a fork then add to the saucepan. Stir and simmer for about another 2-3 minutes. Then add the remaining 1/2 cup of blueberries, and cook for another 3 minutes. It should have the consistency of a thin jam. Not runny, but not thick. Transfer this to a heat proof container and refrigerate for 30+ minutes until the jam thickens.

• FOR THE LEMON CREAM
• To a large bowl, add your vegan double cream and whip with a hand mixer or stand mixer on medium speed. Do this until the cream thickens. Then add your powdered sugar and agar agar powder. Whip again until stiff peaks form. Then add your lemon juice and vanilla extract. Whip again on high speed until fully incorporated and the cream has stiffened.

• FOR THE LEMON BUTTERCREAM OPTION
• To a large bowl, add your vegan butter. Whip for 1-2 minutes with a hand mixer or stand mixer on medium speed until the butter becomes softened and more pale yellow colour. Then gradually add in the powdered sugar. Continue whipping. Then add in the lemon juice, extract and zest. Whip until the buttercream becomes fluffy, stable and pale.

• ASSEMBLE
• Place one of your fully cooled cakes on a turn table or cake stand. With a piping bag or spatula, spread a generous layer of whipped cream. Make a ring of cream around the edges. This will stop the jam from spilling out the sides. Then spread a good amount of jam in the center. Place another layer of cake on top, and spread A LOT of cream on the top. For decoration, I like to swirl little bits of jam into the cream for an ombre effect. I also add some fresh blueberries to the top, along with some fresh lemon zest or slices. Slice into 12 pieces and enjoy!

Please leave your feedback and rating below! 🙂