Vegan lemon cake with sweet coconut cream and juicy blackberries!
I knew you were coming so I baked a cake. Wasn’t that nice of me? I don’t think that’s how the song goes, but as I write this post, I can’t get it out of my mind. All I can think about is that song… and cake. And how I wish the leftovers of this one were still around.
Lemon cake is one of my favorite things (surprise, surprise). I’m usually too lazy to make cake and frosting, but I’ve been obsessed with coconut cream. This time I added a few drops of lemon oil into it, and I just have to tell you… it really, well, took the cake.
I also posted this yesterday on Style Me Pretty Living.
blackberry lemon cake
Author: Jeanine Donofrio
Serves: serves 4-6
Ingredients
- 1 cup white flour
- 1 cup spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk
- ¾ cup sugar
- ½ cup coconut oil, melted
- juice and zest of one lemon (equalling ¼ cup juice)
- 1 teaspoon lemon oil
- 1 teaspoon vanilla
blackberry topping:
- 1 cup blackberries
- 1 teaspoon sugar
- pinch of salt
coconut cream frosting:
- this recipe plus a few drops of lemon oil
Instructions
- Preheat oven to 350 and grease a 6" round cake pan or equivalent.
- In a medium bowl, sift together all dry ingredients except for the sugar.
- In another bowl, whisk together the almond milk, sugar, coconut oil, lemon juice, lemon zest, lemon oil and vanilla. Gradually add in your dry ingredients, whisking together each addition.
- Pour the batter into your baking pan and bake for 25-30 minutes or until a toothpick comes out nearly clean.
- While the cake cools, mix together the blackberries, sugar, and a pinch of salt. Using your hands or a fork, gently mash some of the berries. Set aside.
- Once the cake is cool, frost & top with the blackberries.
Notes
Note: This cake is on the crumbly side since it has no egg. For best cohesion, let it cool completely before digging in.
This cake is best served same-day otherwise the coconut cream melts (at room temp). If you intend to keep it longer, make smaller cakes, store the frosting separately in the fridge and frost as you're ready to eat.
This cake is best served same-day otherwise the coconut cream melts (at room temp). If you intend to keep it longer, make smaller cakes, store the frosting separately in the fridge and frost as you're ready to eat.
I don’t understand how this is supposed to fit in a 6 inch cake pan..mine was 6 1/2 and it literally spilled all over the oven less than 5 minutes in. It also took twice the baking time. Other than that it’s good, but very messy!
I was wondering if I could mix in some fresh blackberries into the batter.
thanks
Thanks for sharing the recipe. It seems so delicious and it’s simple to make. Good post.
Blackberry & lemon cake, newly find technique of cake making. Not only Nice, but also amazing!
Oh yum! This looks so beautiful and summery! And easy too! I would love to make it! (:
Yum! I also love lemon cake, and topping it with the coconut cream sounds like an excellent idea. This will be a perfect recipe to bake before summer is over!