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.
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Serves: 10 slices
Calories: 805kcal
Ingredients
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)
- ⅛ 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**
Decoration:
- A handful of fresh blackberries (for the topping)
- Icing sugar (for dusting)
- Additional decoration ideas - piped buttercream spirals and fresh mint leaves
Equipment
- 2 20cm (8”) Sponge Cake Tin
Instructions
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 (8”) Sponge Cake Tins.
- 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
Video
Notes
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.
Nutrition
Calories: 805kcal | Carbohydrates: 120g | Protein: 7g | Fat: 35g | Saturated Fat: 19g | Sodium: 227mg | Fiber: 2g | Sugar: 75g | Net Carbohydrates: 118g
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