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 cakeย 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. Alexe from

    I think my friend made this same recipe for dessert last night, and it was out of sight. Thanks for your gorgeous pictures too, they really inspire me to get cookin’!

  2. Kasey from

    What a beauty! Cakes topped with cream and berries happen to be my favorite, thank you!

  3. Amanda from

    Yuuummmm that looks and sounds absolutely wonderful.

  4. This looks incredible! Wow! I love eating vicariously through your photos ๐Ÿ™‚ keep up the vegan cakes! Those are the one thing that I always have a problem with making vegan, I’m really trying to up my recipe collection ๐Ÿ™‚

  5. Your photos are just gorgeous! such great inspiration. xxx

  6. Lily @ Life, Love, and Cupcakes

    Your pictures are gorgeous!! I’ve been loving lemon even more than usual lately and this sounds fabulous!

  7. Sophie from

    Oh my word. Asbotootly loverly.

  8. Those blackberries look wonderful – darn you up there in the northern hemisphere! I bet this is delicious, and beautifully photographed.

  9. Tieghan from

    Well, thank you! This cake is gorgeous!

  10. Blackberry and lemon is such a great combo. Love the use of coconut cream as the frosting!

  11. Emma from

    I’m gonna make these in minis! Lemon, blackberry and coconut cream sounds divine.

  12. claudia from

    I’ll be right over! I’ll bring the ice cream ๐Ÿ™‚

  13. Erika from

    I just adore your photos. This is gorgeous! And so perfect for summer ๐Ÿ™‚

  14. Kelly from

    This looks absolutely amazing! ๐Ÿ™‚

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.