Last weekend, I baked a lovely vegan lemon blueberry layer cake. So summery! Vegan cakes can sometimes come out a bit too dense, even when you’re very careful about not overworking the batter. I’ve experienced that at home and at restaurants, but this one was quite nice. The flavors were very light and refreshing.
I’d like to make this cake again sometime, but with a few more tweaks. It’ll probably be a while before that happens as we really do not need more cake anytime soon. That said, I wanted to share the current recipe as several people have already asked for it!
Vegan Lemon Cake from Savvy Vegetarian
I followed the original recipe very closely, but added 1/2 cup of blueberries. Toss the blueberries in flour (so they don’t all sink to the bottom!), then gently stir them in after all the other ingredients are blended. The original recipe tells you to divide the batter into two layers. That’s what I did, but I would have preferred three thinner layers. Next time!
Easy Lemon Frosting
Instead of using the lemon curd and frosting from the original recipe, I made my basic vanilla frosting recipe with the addition of lemon. I find a lot of frosting recipes to be too sweet, but this one satisfies my sweet tooth without being too much.
1 cup margarine
2-1/2 cups confectioner’s sugar
1 tsp vanilla extract
Zest of 1 lemon
4 tablespoons fresh lemon juice
Blend the margarine and sugar on high, until it has the right consistency for frosting (about 5 minutes). Add the vanilla, lemon zest, and lemon juice. Blend for another 1-2 minutes.