Blackberry Lemon Cake

Vegan lemon cake with sweet coconut cream and juicy blackberries!

blackberry lemon cake //

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.

blackberry lemon cake // blackberry lemon cake //

I also posted this yesterday on Style Me Pretty Living.

blackberry lemon cake

Serves: serves 4-6
  • 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:
  1. Preheat oven to 350 and grease a 6" round cake pan or equivalent.
  2. In a medium bowl, sift together all dry ingredients except for the sugar.
  3. 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.
  4. Pour the batter into your baking pan and bake for 25-30 minutes or until a toothpick comes out nearly clean.
  5. 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.
  6. Once the cake is cool, frost & top with the blackberries.
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.


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Rate this recipe (after making it):  

  1. Akhila

    I was wondering if I could mix in some fresh blackberries into the batter.

  2. Pop Chef from

    Thanks for sharing the recipe. It seems so delicious and it’s simple to make. Good post.

  3. 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!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.