Delicate and moist vegan lemon blueberry cake, but in the lazy form of a sheet cake! It's super easy and can be made gluten free and refined sugar free.
Lemon blueberry cakes were one of the most popular items in my vegan cake business. The subtle and smooth sweetness of the berries balances with the tartness of the lemon!
'Inspired' by my laziness, I incorporated lemon and blueberry into a sheet cake... basically a cake which is super easy but doesn't look like a lazy effort! Sheet cakes are also so so much easier to divide and serve than a round cake!
The cake has a delicate crumb, zest of lemon and is studded with blueberries. I topped it with an easy cashew cream coloured and flavoured with blueberries!
To achieve a deep blueberry colour and flavour, I reduced the blueberries on the stove. The heat forces a lot of the fruit's water to evaporate which makes the juice and natural sugars more concentrated.
In addition, blueberries and lemon are so so beautiful together! I've been brushing up on my food photography and watched this video by The Bite Shot on colour theory. Joanie talked about how using colours which are opposite to each other on the colour wheel can be visually pleasing and allow each colour to pop. Her videos are fantastic for beginners to those with more experience!
I used a high-quality rectangular cake pan from Williams Sonoma (not sponsored) for this lemon blueberry cake. It was extremely sturdy and the cake cooked evenly! In particular, I loved the upright sides and corners of the tin. That means that people who get a side or corner cake slice don't miss out! I'm all about sharing as equally as possible! If you don't have a large cake pan, feel free to reduce the recipe.
I hope you enjoy this recipe!
See my other vegan lemon recipes:
And my other vegan blueberry recipes:
Vegan Lemon Blueberry Sheet Cake
Dry cake ingredients
- 2 ¼ cups (360g) white rice flour, or all purpose flour
- 2 ¼ cups (225g) blanched almond meal / almond flour
- 2 cups (200g) cane sugar, or coconut sugar
- 3 tsp baking powder
Wet cake ingredients
- 1 ¾ cups (440g) dairy free milk, such as almond, soy or coconut
- 1 cup (250g) light-tasting vegetable oil, such as sunflower or rapeseed
- 2 medium-size lemons, juice and zest (approximately 50mL of juice and zest)
- 2 tsp (10g) vanilla extract
- Pinch of any good quality salt
- 1 cup (150g) fresh or frozen blueberries
Two-toned Blueberry Cashew Frosting
- 1 ½ cup (225g) fresh or frozen blueberries
- 1 ½ cup (165g) raw cashews
- ¾ cup (180g) canned coconut cream
- ~¼ cup (50g) sweetener or sugar, of choice, to taste
- Preheat the oven to 180°C (350°F). Line a rectangular cake tin with baking paper. I used a 33 cm x 23 cm x 5 cm (13 in x 9 in x 2 in) cake tin.
To make the cake:
- In a large-size bowl, add all the dry ingredients and mix until combined. Add all of the wet ingredients except the blueberries and mix until the batter is combined and smooth.
- Pour the cake batter into the lined baking tin. Scatter blueberries over and press them into the cake batter.
- Bake the cake for around 25 minutes or until a skewer can be inserted into the middle of the cake and it comes out clean. Allow the cake to rest in the cake tin.
To make the two-toned frosting:
- Add the blueberries to a small saucepan over medium-high heat. Boil for 15 minutes and mash them with the back of a fork. Boil until the blueberries have softened and their juice has thickened.
- Add ¼ of the blueberries to a blender with the rest of the frosting ingredients. Blend on high for 3 minutes or until extremely smooth.
- Pour out ½ of the frosting into a bowl. Add the remaining blueberries to the blender and blend until extremely smooth. Set aside both frostings in the fridge to chill.
- When the sheet cake has completely cooled, dollop both frostings on top of the cake. Use the back of a spoon to marble the frostings and to spread it on the cake's surface. Avoid over-mixing the frosting to ensure the the colour of each frosting is still noticeable.
- Serve the sheet cake immediately. Alternatively, cover the cake tin and store in the fridge for up to 5 days.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.