Vegan Lemon Berry Layered Cake Recipe
I was inspired to make this lemon berry cake, when I received the most scrumptious blueberries in my grocery order this week. My husband was coming home from deployment, and my kids wanted to throw him a Welcome Home Party, and bake him a cake. I had just finished perfecting my recipe for Lemon Loaf last week, and thought a lemon blueberry cake would be a wonderful treat. Unfortunately, the blueberries were so tasty that I ate half of them before I was able to make the filling, so I improvised and used raspberries on the bottom layer, turning the Lemon Blueberry Cake into a Lemon Berry Cake. It was a happy accident, because not only is this cake filled with bright beautiful colors, but the sweet and tart balance of the berry fillings and the lemon cake, are delicious!
The Home Baked Vegan’s recipe for Lemon Berry Cake is:
Vegan
Dairy-Free
Egg-Free
Here is The Home Baked Vegan’s recipe for Lemon Berry Cake:
Ingredients:
Lemon Cake:
3 Batches of Batter from The Home Baked Vegan’s Lemon Loaf
You might also like:
Blueberry Filling:
1/2 Cup Sugar
2/3 Cup Blueberries
2 Tbsp Lemon Juice
3 Tbsp Corn Starch
3 Tbsp Cold Water
Raspberry Filling:
1/2 Cup Sugar
2/3 Cup Raspberries
2 Tbsp Lemon Juice
3 Tbsp Corn Starch
3 Tbsp Cold Water
Lemon Buttercream-Style Frosting:
1 Cup Vegan Butter
4 Cups Icing Sugar
1 tsp Soy Milk
1 tsp Vanilla Extract
1 tsp Lemon Extract
Method:
Bake the cake layers:
Preheat the oven to 350′ F
Pour the Lemon Loaf Batter into three 8″ or 9″ Round Cake Pans.
Bake for 30 – 35 minutes, until a toothpick inserted into the middle of the cake comes out clean.
Let the cakes cool.
Prepare the Blueberry Filling:
Over medium-high heat, in a small saucepan, stir together the blueberries, sugar, and lemon juice, until the sugar dissolves.
In a small bowl, stir together the cornstarch and cold water until the cornstarch is all dissolved.
Stir the cornstarch water into the blueberries, and bring to a boil. Boil for 3 – 5 minutes, stirring constantly, until thickened.
Remove from heat and let cool.
Prepare the Raspberry Filling:
Over medium-high heat, in a small saucepan, stir together the raspberries, sugar, and lemon juice, until the sugar dissolves.
In a small bowl, stir together the cornstarch and cold water until the cornstarch is all dissolved.
Stir the cornstarch water into the raspberries, and bring to a boil. Boil for 3 – 5 minutes, stirring constantly, until thickened.
Remove from heat and let cool.
Prepare the Lemon Buttercream Style Frosting:
In a stand mixer or using a large mixing bowl with an electric mixer, beat together until smooth: the Vegan Butter, Icing Sugar, Soy Milk, Vanilla Extract, and Lemon Extract.
Once the lemon cakes are completely cooled, assemble the Cake:
Use a cake leveler, or a large knife to level the cake rounds and give them all flat tops.
Place the first layer of cake on the plate or cake board.
Use a piping bag to pipe a circle of frosting around the edge on the top of the cake.
Fill the inside of the circle with an even layer of all of the raspberry filling.
Carefully place the second cake round on top of the raspberry layer.
Use a piping bag to pipe a circle of frosting around the edge on the top of the cake.
Fill the inside of the circle with an even layer of all of the blueberry filling.
Place the final layer of cake on top of the blueberry filling.
Frost the cake with the remaining frosting, and top with fresh berries.
Store covered (ideally in an airtight container) at room temperature for up to 3 days.
Enjoy!
