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5 from 2 votes

Vegan Lemon Blueberry Sheet Cake

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.
Prep Time25 minutes
Cook Time35 minutes
Cuisine: American, Vegan
Servings: 24
Author: Anthea

Ingredients

Dry cake ingredients

  • 2 ¼ cups (360g) white rice flour, or all purpose flour
  • 2 ¼ cups (225g) almond flour / blanched almond meal
  • 2 cups (200g) granulated sugar, or coconut sugar
  • 3 teaspoons baking powder

Wet cake ingredients

  • 1 ¾ cups (440g) dairy-free milk
  • 1 cup (250g) neutral flavored oil
  • 2 medium-size lemons, juice and zest (approximately 50mL of juice and zest)
  • 2 teaspoons vanilla extract
  • Pinch of 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) thick scoopable canned coconut cream
  • cup (50g) sweetener or sugar, of choice, to taste

Instructions

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.

To decorate:

  • 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.

Nutrition

Serving: 1 serve including frosting | Calories: 313kcal | Carbohydrates: 29g | Protein: 5g | Fat: 21g | Sodium: 79mg | Potassium: 99mg | Fiber: 2g | Sugar: 12g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!