Bright lemon zest and juice run through every layer of this cake, balanced by juicy blueberries folded gently into the batter so they stay plump instead of sinking. The crumb comes together with a flax-and-water mixture standing in for the usual binder, plus a quick vinegar-and-plant-milk buttermilk that keeps the texture soft and tender. Once baked, the layers cool completely before getting stacked and coated in a fluffy, citrusy frosting that's easy to swirl into soft peaks with an offset spatula. A scattering of fresh blueberries and curls of lemon zest on top make it look just as good as it tastes. It's a naturally plant-based bake from start to finish, making it a reliable pick for a vegan dessert table or celebration cake.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
