Vegan Blackberry Lemon Cake

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Indulge in this Vegan Blackberry Lemon Cake – a heavenly combination of zesty lemon and juicy blackberries in a beautifully moist sponge. This irresistible vegan cake is filled with tangy homemade lemon curd and is topped with lemon buttercream and fresh berries.  Surely the best lemon cake out there!

What a special treat we have for you today – our Vegan Blackberry Lemon Cake! Bursting with zesty lemon flavour and plump blackberries, this cake is a surprisingly easy-to-make vegan treat.  It’s also a great excuse to go blackberry-picking.

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A slice of lemon sponge cake, dotted with fresh blackberries and filled with lemon curd and lemon buttercream.

Why you’ll love this Vegan Blackberry Lemon Cake

Fresh flavours. With a lemon sponge, tangy lemon curd filling and piped lemon buttercream, this cake is packed with refreshing lemon flavour. We’ve also used juicy blackberries in the sponge to add a pop of fresh berry in every slice.

An impossibly moist sponge. We’ve cracked the secret to a perfect vegan sponge; coconut oil helps to keep this cake especially moist and melt-in-the-mouth. This easy recipe makes the best lemon cake!

Tangy lemon curd filling. We’ve paired this vegan lemon cake with our easy homemade lemon curd, which you can customise to make as tangy or sweet as you like. It adds a creamy filling and a burst of freshness that cuts through the sweetness of the cake.

Delightfully vegan. Vegan cakes and desserts can be just as indulgent and delicious as any traditional bake – and this cake is a great example of that. Vegans and non-vegans alike will enjoy this fresh and fruity cake!

A slice of lemon sponge cake, dotted with fresh blackberries and filled with lemon curd and lemon buttercream.

Top tips for making this Vegan Blackberry Lemon Cake

  1. Use a digital scale. We always recommend using a digital scale to measure ingredients for baking, because it helps to achieve the most precise and consistent results. We don’t recommend using cup measurements for baking.
  2. A light touch. Don’t over-mix the cake batter; mix until the ingredients are just combined for a light and fluffy finish to your cake. If you over-mix cake batter it can cause the gluten in the flour to develop too much, resulting in a dense cake.
  3. For a picture-perfect cake: Use fresh blackberries that are firm and ripe, rather than frozen or overly ripe. Frozen or overly ripe/soft blackberries may release more moisture, affecting the cake’s texture.
  4. Line your pans: To prevent your cake from sticking to the pans, line the baking tins with parchment paper and lightly grease the sides with coconut oil or vegan butter.
  5. Use an oven thermometer. Ensure that your oven temperature is accurate by using an oven thermometer. Home ovens can vary, running hotter or colder than they are saying on the dial, which can affect the baking time of your cake.
  6. Refrigerate your cake before decorating. This cake has a beautifully light and tender texture, which is lovely to eat but can make it difficult to spread buttercream on to! I recommend refrigerating the cake for 30 minutes before spreading the buttercream in the centre to make it easier.
  7. Get creative with the decorations: Piped buttercream spirals, fresh or sugared blackberries, and mint leaves will make your cake an eye-catching centerpiece. You could even ice the whole cake in a thin layer of buttercream if you wanted something extra special – we recommend refrigerating the cake before you attempt this as it will make it easier to smooth on the buttercream.

A slice of lemon sponge cake, dotted with fresh blackberries and filled with lemon curd and lemon buttercream.


  1. Can I use a different type of milk in the cake?  Absolutely! You can use any dairy-free milk, such as almond, oat, or soy milk, to suit your preference. We have only tested this cake with almond milk so we cannot guarantee the results of using a different plant milk, however soy usually works just as well as almond.
  2. Is it possible to make the lemon curd ahead of time?  Yes, you can prepare the lemon curd a day in advance.  Store it in the fridge until you’re ready to assemble the cake.
  3. Can I freeze the cake for later?  Yes, you can freeze the uniced cake layers. Wrap them tightly in foil or eco cling film and store in an airtight container for up to 2 months.
  4. What can I substitute for turmeric in the lemon curd?  Turmeric adds colour, but if you prefer not to use it, you can leave it out without affecting the taste.
  5. Should I serve this cake at room temperature or refrigerated?  We recommend serving this cake at room temperature.  Because of the coconut oil in the sponge, refrigerating the cake will cause it to ‘firm up’ quickly when cold.  This is helpful for when you plan to decorate it but it’s a much lovelier texture for eating if you bring it back to room temperature first!

A slice of lemon sponge cake, dotted with fresh blackberries and filled with lemon curd and lemon buttercream.

Loved this Vegan Blackberry Lemon Cake? Here are some more delicious vegan cakes to try

I hope you LOVE this recipe for Vegan Blackberry Lemon Cake! Share this recipe with someone you think will love it and don’t forget to tag @aveganvisit on social media when you try out the recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x

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The Written and Video Recipe:

A slice of lemon sponge cake, dotted with fresh blackberries and filled with lemon curd and lemon buttercream.

Vegan Blackberry Lemon Cake

Indulge in this Vegan Blackberry Lemon Cake - a heavenly combination of zesty lemon and juicy blackberries in a beautifully moist sponge. Filled with vegan lemon curd and lemon buttercream.
5 from 2 votes
Print Pin Rate
Course: Sweet Treat
Cuisine: British, English
Prep: 15 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Serves: 10 slices
Calories: 805kcal
Author: Tara


For the sponge:

  • 525 g self raising flour
  • 1.5 tsp baking powder
  • 290 g caster sugar
  • 150 g coconut oil (melted and cooled to room temperature)
  • 525 g dairy free milk (at room temperature)
  • 2 tbsp lemon extract**
  • 1 tsp vanilla extract
  • 150 g fresh blackberries*

For the lemon curd:

  • 230 g dairy free cream (soya works well)
  • 150 g granulated sugar (or caster sugar)
  • 150 ml fresh lemon juice (4-5 lemons)
  • 50 g cornflour plus 50g water (mixed together)
  • tsp turmeric (optional: for added colour)

For the buttercream:

  • 140 g vegan block butter (at room temperature)
  • 300 g icing sugar
  • 2 tbsp lemon extract**


  • A handful of fresh blackberries (for the topping)
  • Icing sugar (for dusting)
  • Additional decoration ideas - piped buttercream spirals and fresh mint leaves


To make the lemon cake:

  • Melt the coconut oil and then leave it to cool to room temperature. Take the milk out of the fridge and bring it to room temperature.
    150 g coconut oil, 525 g dairy free milk
  • Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4) and line two 20cm round sandwich cake tins (8").
  • Sift the flour and baking powder into a large bowl.
    525 g self raising flour, 1.5 tsp baking powder
  • Add the sugar to the bowl and mix the dry ingredients together.
    290 g caster sugar
  • Add the oil, milk, lemon extract and vanilla extract to the bowl.
    2 tbsp lemon extract**, 1 tsp vanilla extract
  • Mix together with a large whisk until combined. Don't over-mix or beat, just whisk for a few seconds until smooth and combined.
  • Divide the cake batter equally between the two lined cake tins. Place 75g fresh blackberries on top of each cake and press them down into the batter a little (they don't need to be fully submerged).
    150 g fresh blackberries*
  • Place the cake tins in the preheated oven and bake for 40 minutes, until a knife or skewer inserted into the centre of the cake comes out clean.
  • Once cooked, remove the cakes from the oven and set them aside to cool completely in the tins (for at least 2 hours).

To make the lemon curd:

  • Add the cream and sugar to a saucepan and whisk together over a medium heat until the sugar has melted and the mixture has combined and warmed slightly.
    230 g dairy free cream, 150 g granulated sugar
  • Keep the saucepan on the heat and add the lemon juice one tablespoon at a time, whisking it in before adding the next tbsp. Keep whisking and only add 1 tbsp at a time to ensure the mixture does not curdle.
    150 ml fresh lemon juice
  • Once all of the lemon juice has been added, add the cornflour and water mixture to the saucepan, along with the turmeric. Whisk together and simmer for 2-5 minutes until thickened, stirring regularly.
    50 g cornflour plus 50g water, 1/8 tsp turmeric
  • Taste and add 15-30ml more lemon juice if you prefer your lemon curd to be tangier.
  • Transfer the lemon curd to jar and once cooled, seal with an airtight lid.

To make the buttercream:

  • Add the room temperature vegan butter, icing sugar and lemon extract to a bowl.
    140 g vegan block butter, 300 g icing sugar, 2 tbsp lemon extract**
  • Beat the mixture with a spoon until creamy and combined.
  • Store the mixture in the fridge and bring it out 30 minutes before you intend to spread it on the cake, to give it time to soften up.

To decorate the cake:

  • If your cakes have domed slightly in the middle, feel free to level the bottom one off so that it sits flat on a serving plate (you've then got some offcuts that need eating up… yummy!).
  • Sit your two cakes on a chopping board or worktop, with the middles facing up. Take your lemon curd from the fridge and spread it on the top half of the cake. Spread buttercream on the bottom half of the cake. Sandwich the two sponges together.
  • Decorate with piped buttercream, fresh or sugared blackberries, mint leaves and a dusting of icing sugar.
    A handful of fresh blackberries, Icing sugar, Additional decoration ideas - piped buttercream spirals and fresh mint leaves



Vegan / Dairy Free / Egg Free
Recipe inspired by: England, United Kingdom
* Don’t substitute for frozen blackberries as these will release more moisture, which could result in a soggy sponge.
** The lemon extract we used is the Dr. Oetker Sicilian Lemon Natural Extract, which is marked vegan.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 805kcal | Carbohydrates: 120g | Protein: 7g | Fat: 35g | Saturated Fat: 19g | Sodium: 227mg | Fiber: 2g | Sugar: 75g | Net Carbohydrates: 118g
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Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.