Eggless Vegan Blueberry Lemon Cake

Total time2 hr

Prep time25 min

Cook time35 min

This bakery-style layer cake gets its structure from a simple flaxseed gel, whisked into a fluffy vegan-butter batter and brightened with plenty of fresh lemon zest and juice. Juicy blueberries, tossed in flour before folding in, stay suspended throughout each tender layer instead of sinking to the bottom. A tangy vegan buttermilk — just plant-based milk and a splash of apple cider vinegar — keeps the crumb soft and moist as it bakes into two golden rounds. Once cooled, the layers get stacked and swathed in a silky lemon frosting made from whipped vegan butter and sifted powdered sugar, finished with a scatter of fresh berries and curls of lemon zest. It's a bright, celebration-worthy cake that slices beautifully and holds its shape at room temperature. With no eggs anywhere in the mix, this one is an easy, reliable choice for an egg free dessert table.

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water
1 cup plant-based milk
1 tbsp apple cider vinegar
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup organic cane sugar
½ cup vegan butter, softened
2 tbsp lemon zest (from about 2 large lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour (for tossing blueberries)

For the frosting

½ cup vegan butter, softened
3 cups powdered sugar, sifted
2 tbsp fresh lemon juice
1 tsp lemon zest
1–2 tbsp plant-based milk (to adjust consistency)

For serving

¼ cup fresh blueberries, for topping (optional)
lemon slices or zest curls, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
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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