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Slice of vegan cake on a plate


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This Vegan Lemon Blueberry Cake is a moist, tender, and fluffy layer cake filled with blueberry jam and decorated with lemon buttercream frosting. This cake makes a wonderful dessert for any occasion. Dairy-free, egg-free.
Prep Time:30 mins
Cook Time:25 mins
Chilling Time::1 hr
Total Time:1 hr 55 mins
Course: Dessert
Cuisine: Czech, Vegan
Diet: Vegan
Yield: 8 ” three layer cake
Calories: 715kcal
Author: Plantiful Bakery


Blueberry Lemon Cake:

  • 440 g all-purpose flour
  • 1 tbsp cornstarch
  • 3 tsp baking powder
  • 1 ½ tsp baking soda
  • ¼ tsp sea salt
  • 300 g sunflower oil, (or canola oil)
  • 400 g granulated sugar
  • 250 g vegan yogurt, room temperature
  • 1 tbsp lemon juice, (or apple cider vinegar)
  • zest of 2 lemons
  • 300 ml unsweetened oat milk, room temperature , (or any plant-based milk)
  • 100 g (3/4 cup) frozen blueberries

Lemon Buttercream Frosting:

  • 500 g vegan butter, softened*
  • 420 g powdered sugar
  • 4-5 tbsp oat milk, room temperature, (or any plant-based milk)
  • 1-2 tbsp lemon juice
  • zest of 2 lemons


  • 280 g blueberry jam, (+ extra for decorating the cake – optional)


Preheat the oven a prepare cake pans

  • Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

Make the cake batter

  • In a medium bowl, whisk all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.
  • To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest, and whisk until combined. Add in unsweetened oat milk and stir to combine. Sift in the dry ingredients and mix until incorporated. Lastly, gently fold in frozen blueberries.

Bake the cake

  • Divide the batter evenly into the cake pans and bake in preheated oven for 25 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let it cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

Make lemon buttercream frosting

  • Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of oat milk and lemon juice and mix until incorporated and fluffy. Finally, mix in lemon zest.

Assemble and decorate the cake

  • Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.
  • Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top. Using an offset spatula knife, scoop out a little pool from the center and fill it with blueberry jam. Place the next cake layer on top making sure it is level. Again, frost the top, make a little pool, and fill it with jam. Then gently place the third cake layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.
  • Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake, if desired). Add a bit of jam on the sides and the top and scrape away any excess using a cake scraper (optional step). Use the remaining frosting to pipe swirls on the top of the cake.
  • Slice and enjoy!


* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.
Make sure that everything is weighed and measured before making the cake.
Make sure ingredients such as vegan yogurt and oat milk are at room temperature.
The butter for the buttercream must be softened.
If you don’t have three cake pans, you can bake the cakes in batches, leaving the cake cool in the pan for about 10-15 minutes before transferring to a cooling rack. Then wash the pan and grease and line it again before adding the batter.


Store the cake covered in the fridge for up to 3-5 days. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.
Please read my blog post above for tips and helpful information.


Calories: 715kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!