This bright, citrusy layer cake gets its lift from a flax "egg" and a quick vinegar-milk mixture that mimics classic buttermilk tang, so the crumb turns out soft and springy without any actual dairy in the batter. Bursts of blueberries, tossed lightly in flour before folding in, stay suspended throughout each layer instead of sinking, and fresh lemon zest and juice keep every bite tasting sunny and fresh. The frosting whips up thick, glossy, and full of real lemon flavor, spreading smoothly over both layers and holding its shape for clean, pretty swoops. Finished with a scatter of fresh blueberries and curls of lemon zest, it looks like a bakery centerpiece but comes together with simple, straightforward steps. It's a great pick for a dairy free celebration cake that doesn't skimp on richness or that classic frosted-layer-cake feel.
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Learn more ā12 servings
Preheat the oven to 350Ā°F (175Ā°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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