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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
