Vegan Lemon Olive Oil Cake with Blueberry and Blackberry Filling Recipe

Introduction

This Vegan Lemon Olive Oil Cake is a light, moist, and refreshing dessert perfect for any occasion. Infused with bright lemon flavor and layered with creamy vegan fillings, it’s both delicious and visually stunning.

Ingredients

• 2.5 cups all purpose flour (sifted)
• 1.5 cups granulated sugar
• 1/4 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp sea salt
• Zest from 1 lemon
• 2/3 cup extra light olive oil
• 1.5 cup coconut milk (full fat)
• 1 tbsp lemon juice (freshly squeezed)
• 1.5 tsp vanilla extract
• 1 batch vegan lemon curd
• 1/2 lb blueberries
• 1/2 lemon (juiced)
• 2-3 tbsp maple syrup
• 1 tsp vanilla extract
• 3/4 lb vegan cream cheese
• 1.5 cup whipped coconut cream (stiff, store bought)
• Zest from 1 lemon
• 1/4 cup edible flowers
• 1 lb fresh blackberries

Instructions

1. Step 1: Prepare the lemon curd in advance and refrigerate until needed. This can be done a couple of days ahead.
2. Step 2: Make the blueberry sauce by combining blueberries, lemon juice, vanilla, and maple syrup in a small saucepan. Bring to a gentle simmer and cook until blueberries start to burst, about 2 minutes. Remove from heat, cool, and refrigerate.
3. Step 3: Make the cream cheese filling by whipping vegan cream cheese and lemon zest on medium-low speed until soft and creamy. Using a spatula, gently fold in the whipped coconut cream until combined. Cover and refrigerate.
4. Step 4: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, sugar, baking soda, baking powder, lemon zest, and sea salt.
5. Step 5: In another bowl, whisk olive oil, coconut milk, lemon juice, and vanilla extract. Pour over the dry ingredients and fold gently with a spatula just until combined. Do not overmix.
6. Step 6: Lightly oil the bottom of a 9-inch springform pan and line it with parchment paper. Place on a baking sheet.
7. Step 7: Pour the batter into the pan and bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
8. Step 8: Cool the cake completely on a rack. Once cooled, remove the sides of the springform pan, then carefully remove the bottom.
9. Step 9: Using a serrated knife, slice off a thin layer from the top of the cake to remove the crust. Then slice the cake horizontally into two even layers.
10. Step 10: Place the bottom layer on a serving plate. Spread lemon curd evenly over it, then spoon half of the cream cheese filling, half of the blueberry sauce, and add some fresh blackberries.
11. Step 11: Top with the second cake layer. Spread the remaining blueberry sauce, then cover with the remaining cream cheese filling, smoothing the top and sides as best as possible.
12. Step 12: Decorate the top and sides by pressing fresh blackberries into the filling around the edges. Garnish with edible flowers.
13. Step 13: Chill the assembled cake for a couple of hours or overnight before serving to allow the flavors to meld.

Tips & Variations

• Use full-fat coconut milk for a richer texture and better moisture in the cake.
• Replace blueberries with raspberries or strawberries for a different berry flavor.
• If you prefer a less sweet cake, reduce the sugar slightly.
• Make the lemon curd and blueberry sauce in advance to save time on the day of assembly.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature for about 30 minutes. Leftover cake can be kept refrigerated and is best eaten within a few days. Do not freeze, as the whipped coconut cream filling may lose its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake nut-free?

Yes, this recipe is naturally nut-free as it uses coconut milk and coconut cream instead of nut-based ingredients. Just ensure your vegan cream cheese is also nut-free.

How do I make vegan lemon curd?

Vegan lemon curd can be made by combining lemon juice, lemon zest, sugar, plant-based milk, and a thickener like cornstarch or arrowroot powder, then cooking gently until thickened. You can find detailed recipes online or prepare it in advance as suggested.

Vegan Lemon Olive Oil Cake with Blueberry and Blackberry Filling Recipe

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★★★★★

4.6 from 71 reviews

• Author: Lana
• Total Time: 1 hour 30 minutes plus chilling time
• Yield: 8–10 servings 1x
• Diet: Vegan

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Description

A moist and zesty vegan lemon olive oil cake layered with tangy lemon curd, creamy vegan cream cheese filling, and a vibrant blueberry sauce, topped with fresh blackberries and edible flowers, perfect for a refreshing and elegant dessert.

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Ingredients

Scale 1x2x3x

Cake

• 2.5 cups all purpose flour (sifted)
• 1.5 cups granulated sugar
• 1/4 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp sea salt
• Zest from 1 lemon
• 2/3 cup extra light olive oil
• 1.5 cup coconut milk (full fat)
• 1 tbsp lemon juice (freshly squeezed)
• 1.5 tsp vanilla extract

Blueberry Sauce

• 1/2 lb blueberries
• 1/2 lemon (juiced)
• 2–3 tbsp maple syrup
• 1 tsp vanilla extract

Cream Cheese Filling

• 3/4 lb vegan cream cheese
• 1.5 cup whipped coconut cream (stiff, store bought)
• Zest from 1 lemon

Assembly & Garnish

• 1 batch vegan lemon curd
• 1 lb fresh blackberries
• 1/4 cup edible flowers

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Instructions

1. Prepare Lemon Curd: Make the lemon curd in advance and refrigerate until needed; this can be done a couple of days ahead to deepen the flavor.
2. Make Blueberry Sauce: In a small saucepan, combine blueberries, lemon juice, vanilla, and maple syrup. Simmer gently until blueberries burst, about 2 minutes. Remove from heat, cool, then refrigerate.
3. Prepare Cream Cheese Filling: Using a mixer with a whisk attachment, whip vegan cream cheese with lemon zest on medium-low until soft and creamy. Fold in the whipped coconut cream gently with a spatula until combined. Refrigerate covered while baking the cake.
4. Bake the Cake: Preheat oven to 350°F. Whisk together the dry ingredients (flour, sugar, baking soda, baking powder, lemon zest, sea salt) in a medium bowl. In another bowl, whisk olive oil, coconut milk, lemon juice, and vanilla. Combine wet ingredients with dry using a spatula, folding gently to avoid overmixing. Lightly oil and line a 9-inch springform pan with parchment paper on the bottom. Pour batter into pan and bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack and remove from pan once fully cooled.
5. Assemble the Cake: Using a serrated knife, slice off a thin top crust layer to expose the soft interior. Carefully slice the cake horizontally into two even layers. Place the bottom cake layer on a serving plate. Spread the vegan lemon curd evenly on top, then add half the cream cheese filling and half the blueberry sauce. Scatter some fresh blackberries over the filling.
6. Finish Assembly: Place the second cake layer on top. Cover with the remaining blueberry sauce, then spread the remaining cream cheese filling over the top and sides using a spatula. Press fresh blackberries gently into the sides of the cake and sprinkle additional blackberries on top.
7. Garnish and Chill: Decorate the cake with edible flowers and refrigerate for a few hours or overnight before serving to allow flavors to meld.

Notes

• Line the pan bottom with parchment to prevent sticking and ease removal.
• Do not overmix the batter to keep the cake light and tender.
• The lemon curd can be prepared ahead and stored refrigerated for up to 3 days.
• Chilling the assembled cake enhances the flavor and texture.
• Use full-fat coconut milk and stiff whipped coconut cream for the best texture and richness in the filling.
• If you prefer, substitute blackberries with raspberries or strawberries for variation.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, Western

Keywords: vegan lemon cake, olive oil cake, vegan dessert, lemon olive oil cake, blueberry sauce, vegan cream cheese filling, lemon curd cake, dairy-free cake