Go Back

PERFECT BLUEBERRY ALMOND LEMON CAKE (VEGAN, REFINED SUGAR-FREE)

This Blueberry Almond Lemon Cake is a delightful, vegan, and gluten-free treat bursting with zesty lemon and sweet blueberries. Made with wholesome ingredients like almond and oat flours; it's moist, tender,and naturally sweetened. Filled with a fruity blueberry chia jam, it's perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling and Assembly Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, Gluten-Free, Vegan
Servings 10 to 12 slices

Equipment

  • 2 mixing bowl
  • 1 Whisk
  • 2 9-inch (23cm) cake pans
  • 1 Saucepan

Ingredients
  

For the Cake:

  • 2 Tbsp flaxseed mea (l mixed with 6 Tbsp water to make flax eggs)
  • 4 cups almond flour
  • 2 cups oat flour (you can make this by blending rolled oats, GF if needed)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsweetened applesauce
  • 1 cup maple syrup
  • 1 cup plant-based yogurt (unsweetened and plain)
  • 1/2 cup lemon juice (freshly squeezed )
  • 2 Tbsp lemon zest
  • 2 tsp vanilla extract

For the Blueberry Chia Jam Filling:

  • 2 cups blueberries (fresh or frozen)
  • 2 Tbsp chia seeds
  • 2 Tbsp maple syrup
  • 1 Tbsp lemon juice

Instructions
 

  • Preheat the oven to 350°F (175°C). Line two 9-inch (23 cm) round cake pans with parchment paper or lightly dust with oat flour.
  • Prepare the flax eggs: In a small bowl, mix the flaxseed meal with 6 tablespoons of water. Let it sit for about 5 minutes until it thickens.
  • Mix dry ingredients: In a large mixing bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.
  • Mix wet ingredients: In another bowl, whisk together the applesauce, maple syrup, plant-based yogurt, lemon juice, lemon zest, vanilla extract, and the prepared flax eggs.
  • Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  • Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
  • Bake for 30-35 minutes, or until a toothpick inserted into the centers comes out clean.
  • Cool the cakes: Let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the Blueberry Chia Jam Filling: While the cakes are cooling, cook the blueberries over medium heat in a saucepan until they break down, stirring occasionally. Add the chia seeds, maple syrup, and lemon juice. Let the mixture simmer for a few minutes until it thickens, then remove from heat and allow it to cool completely before using.
  • Assemble the Cake: Once the cakes have cooled, place one layer on a serving plate. Spread an even layer of the cooled Blueberry Chia Jam Filling over the top. Place the second cake layer on top.
  • Decorate (optional): You can use some Coconut Cream Frosting or Sweet Cashew cream on top. Then, garnish with fresh berries (such as blueberries, raspberries, or strawberries) and lemon zest for a beautiful presentation.

Notes

  • Oat Flour: You can make oat flour by blending rolled oats in a food processor until fine. If you need the cake to be gluten-free, ensure the oats are labeled as gluten-free.
  • Lemon Juice: Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice can work in a pinch.
  • Don’t Overmix: When combining the wet and dry ingredients, stir until just combined to avoid a dense cake. Overmixing can prevent the cake from rising properly.
  • Baking Time: Watch the cake while baking, as oven temperatures may vary. Insert a toothpick into the center; the cake is done if it comes out clean.
  • Single-Layer Option: To make a single-layer cake, halve all the ingredients and bake in an 8—or 9-inch (20-23 cm) pan for 25-30 minutes.
  • Blueberry Chia Jam: For a smoother texture, use an immersion blender to puree the blueberry filling before adding the chia seeds.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. This cake can also be frozen for up to 3 months.
  • Make in advance: You can make the cake layers and prepare the blueberry chia jam up to 2 days in advance, storing them separately until ready to assemble. Add frosting or garnishes just before serving.
  • Sweetness: Adjust the amount of maple syrup in the batter or filling to suit your desired level of sweetness.
  • Garnish: For added texture and flavor, garnish the top with fresh berries, coconut or cashew cream, or a sprinkle of lemon zest.
  • Find here my coconut whipping cream and cashew sweet cream frosting recipe.