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5 from 1 vote

Vegan Lemon Blueberry Sheet Cake

Prep Time25 mins
Cook Time35 mins
Servings: 24

Ingredients

Dry cake ingredients

  • 2 1/4 cups (360g) white rice flour, or all purpose flour
  • 2 1/4 cups (225g) blanched almond meal
  • 2 cups (200g) organic cane sugar, or coconut sugar
  • 3 tsp baking powder

Wet cake ingredients

  • 1 3/4 cups (440mL) plant-based milk, such as almond, soy or coconut
  • 1 cup (250mL) light-tasting vegetable oil, such as sunflower or rapeseed
  • 2 medium-size lemons, juice and zest (approximately 50mL of juice and zest)
  • 2 tsp (10mL) vanilla extract
  • Pinch of any good-quality salt
  • 1 cup (150g) fresh or frozen blueberries

Two-toned Blueberry Cashew Frosting

  • 1 1/2 cup (225g) fresh or frozen blueberries
  • 1 1/2 cup (165g) raw cashews
  • 3/4 cup (180mL) canned coconut cream
  • ~1/4 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 1/4 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 1/2 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.