Vegan Lemon Cake with Fresh Berries
 
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This moist and delicious cake is vegan friendly with a gluten-free alternative. It has a bright lemon flavor and is layered with with whipped coconut cream and fresh berries.
Author:
Recipe type: Dessert, Gluten-Free, Vegan
Ingredients
Lemon Cake: (gluten-free variation below)
  • 3 cups (412g) unbleached all-purpose flour (scooped in and leveled. NOT packed)
  • 1½ cup (276g) sugar (pure cane or coconut* sugar)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1⅓ cup almond milk or other milk of choice
  • ⅔ cup olive oil or other oil of choice
  • juice and zest of 4 medium lemons (about ⅔ cup juice and ¼ cup zest)
  • 1 teaspoon vanilla extract
  • lemon coconut cream (recipe below)
  • 4–5 cups fresh berries of choice, larger berries sliced (use more or less to taste)
  • sprigs of fresh mint and edible flowers for decorating, optional
  • powdered sugar for dusting, optional
Gluten-Free Lemon Cake:
  • 2 cups (305g) gluten-free flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour, in the blue bag)
  • 1 cup (100g) super fine blanched almond flour
  • 1⅓ cup (276g) sugar (pure cane or coconut* sugar)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1⅓ cup almond milk or other milk of choice
  • ⅔ cup olive oil or other oil of choice
  • juice and zest of 4 medium lemons (about ⅔ cup juice and ¼ cup zest)
  • 1 teaspoon vanilla extract
  • lemon coconut cream
  • 4–5 cups fresh berries of choice (use more or less to taste)
  • sprigs of fresh mint and edible flowers for decorating, optional
  • powdered sugar for dusting, optional
Lemon Coconut Cream:
  • 16 oz. regular or dairy-free cream cheese or mascarpone
  • 1–2 cans coconut milk or coconut cream (refrigerated overnight; firm coconut cream, liquid discarded. About 1 to 1½ cups. Can also use 1 cup regular whipping cream if not dairy-free )
  • 3-5 tablespoons pure maple syrup, powdered sugar, or other sweetener of choice (more or less to taste)
  • juice and zest from 1 or 2 lemons, to taste
Instructions
  1. Preheat oven to 325F. Grease three 8-inch cake pans and line the bottom with a parchment paper circle (cut to fit the bottom.) Set aside.
  2. Combine flour(s), sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix in oil, milk, vanilla extract, lemon juice and zest. Scrape the bottom of the bowl to make sure all the flower is evenly incorporated.
  3. Evenly distribute cake batter into the pans and place on the middle rack in the preheated oven. Bake for 25-35 minutes OR until center is set, and a toothpick inserted comes out with only a few moist crumbs. Bake time will vary upon pan and thickness of batter.
  4. Remove from the oven and let cool for a bit, then run a knife along the edge of the cake and invert cakes onto a wire rack to cool completely.
  5. Whipped Cream:
  6. In a large mixing bowl, begin to beat the cream cheese until smooth, about 1-2 minutes. Add sweetener and lemon juice/zest and continue to beat until fluffy. Add cold, hardened coconut cream, a little at a time, and beat on high until light and fluffy, a few more minutes. Taste and adjust sweetener or lemon flavoring. Keep refrigerated until ready to use.
  7. If using regular whipping cream, beat whipping cream separately until fluffy (about 3-4 minutes) and then fold it into the cream cheese mixture.
  8. Putting it together:
  9. Place one of the fully cooled cakes onto your cake plate. Top with ⅓ of the whipped cream and a handful of of berries.
  10. Top with another cake layer and repeat the process.
  11. At the end, top cake with remaining whipped cream and a pile of whole and halved berries. Decorate with edible flowers and a light dusting of powdered sugar (optional).
  12. Serve right away and store leftovers in an airtight container in the fridge.
Notes
*coconut sugar will make the cake color a little darker.
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/vegan-lemon-cake-with-fresh-berries/