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  • Writer's pictureSam

VEGAN LEMON BERRY CAKE


Sometimes I will make a recipe that I like but am not absolutely obsessed with. This one right here is one that I am obsessed with.


Something about freezing this cake and the heavy cream frosting tasting just like ice cream is a top-tier experience, especially on a warm summer night.


INGREDIENTS

LEMON CAKE (makes 2, 8-inch cakes)

- 1 ½ cups Oat Milk

- ½ cup Lemon Juice

- 3 cups All-Purpose Flour

- 1 tbs. Baking Powder

- 1 tsp. Baking Soda

- 1 ½ cups Granulated Sugar

- 1 tsp. Salt

- ¾ cup Vegetable Oil

- 1 tbs. Vanilla Extract

- 1 tbs. Lemon Zest


MIXED BERRY FILLING

- 1 ½ cups Berries, fresh

- ½ cup Granulated Sugar

- 1 Lemon, juiced


NON-DAIRY WHIPPED CREAM

- Non-Dairy Heavy Whipping Cream

- ½ cup Powdered Sugar

INSTRUCTIONS

CAKE

  1. In a medium bowl combine the oat milk and lemon juice to make a vegan version of buttermilk. Set that aside for 5 minutes.

  2. Preheat the oven to 350 degrees F. Grease and line your cake pans with parchment.

  3. In a large bowl, sift in flour, baking powder, and baking soda and whisk until combined. Then whisk in the sugar and salt.

  4. To the "buttermilk" mixture, add the vegetable oil, lemon zest, and vanilla extract.

  5. Add the buttermilk mixture to the flour mixture and mix just until everything is combined and no flour is visible. Split evenly into your cake pans. Bake for about 30 minutes or until golden and a toothpick inserted in the center comes out clean.

  6. Let the cake cool completely.

FILLING

  1. In a pot over medium heat, combine the berries, sugar, and lemon juice. Let simmer until the fruits are soft and the sauce is thick. (If it's too liquidy, add a 1/4 tsp. of cornstarch at a time). Allow to cool completely before using. Refrigerate for best results.

NON-DAIRY WHIPPED CREAM

  1. In a large bowl, using a hand mixer combine heavy cream and powdered sugar. (If you want it a little sweeter you can also add vanilla extract but I opted for a lighter flavor. Beat until you have stiff peaks, about 3-5 minutes. I found the non-dairy whip did not set as much as the regular whip, just FYI.

ASSEMBLE

  1. Assemble your cake by adding. a layer of whipped cream and dolloping all the berry compote on top. Swirling it in. Stack the second layer of cake on top. Quickly frost and clean up the edges. Then place in the freezer for a couple of hours.

  2. Take the cake out and place it in the refrigerator for about 30 minutes before you're ready to serve it. Freezing helps set the cake in place and gives the whipped cream this ice cream-like consistency.

 

CAKE

In a medium bowl combine the oat milk and lemon juice to make a vegan version of buttermilk. Set that aside for 5 minutes.


Preheat the oven to 350 degrees F. Grease and line your cake pans with parchment.


In a large bowl, sift in flour, baking powder, and baking soda and whisk until combined. Then whisk in the sugar and salt.


To the "buttermilk" mixture, add the vegetable oil, lemon zest, and vanilla extract.

Add the buttermilk mixture to the flour mixture and mix just until everything is combined and no flour is visible. Split evenly into your cake pans. Bake for about 30 minutes or until golden and a toothpick inserted in the center comes out clean.


Let the cake cool completely.


In a pot over medium heat, combine the berries, sugar, and lemon juice. Let simmer until the fruits are soft and the sauce is thick. (If it's too liquidy, add a 1/4 tsp. of cornstarch at a time). Allow to cool completely before using. Refrigerate for best results.

In a large bowl, using a hand mixer combine heavy cream and powdered sugar. (If you want it a little sweeter you can also add vanilla extract but I opted for a lighter flavor. Beat until you have stiff peaks, about 3-5 minutes. I found the non-dairy whip did not set as much as the regular whip, just FYI.


Assemble your cake by adding. a layer of whipped cream and dolloping all the berry compote on top. Swirling it in. Stack the second layer of cake on top. Quickly frost and clean up the edges. Then place in the freezer for a couple of hours.

Take the cake out and place it in the refrigerator for about 30 minutes before you're ready to serve it. Freezing helps set the cake in place and gives the whipped cream this ice cream-like consistency.


If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!

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