Savor the delightful combination of tangy lemon and sweet blackberries in our Vegan Lemon Blackberry Cake. This cake is composed of a light and airy sponge, flavored with a hint of lemon and layered with a rich blackberry purée. The use of dairy-free ingredients makes this cake a wonderful option for those following a vegan diet, without sacrificing any of the flavor or texture. The blackberry purée, made from fresh blackberries and enhanced with lemon zest and juice, adds a natural sweetness and a vibrant color to the cake. This recipe is perfect for anyone looking for a refreshing and berrylicious treat that’s easy to make and absolutely delicious.
Ingredients:
- Sponge:
- Self-Rising Flour: 360g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/2 tsp
- Vanilla Extract: 1 tsp
- Light Brown Sugar: 100g
- Caster Sugar: 100g
- Lemon Zest (optional): from one lemon
- Dairy-Free Milk + Vinegar: 360ml + 1 tsp
- Dairy-Free Yogurt: 90g
- Light Olive Oil: 100g
- Blackberry Purée:
- Fresh Blackberries: 300g
- Lemon Zest: 1 tbsp
- Lemon Juice: 1 tbsp
- Light Brown Sugar: 2 tbsp
- Vegan Vanilla Protein Powder (or Cornflour): 2 tbsp (or 1 tbsp)
Instructions:
- Blackberry Purée: Cook blackberries, lemon zest, lemon juice, and brown sugar over high heat. Mash berries, stir in protein powder or cornflour, and cook until thickened. Cool in the refrigerator.
- Cake Preparation: Preheat oven to 170°C Fan. Line three 6-inch round cake tins.
- Cake Batter: Mix dairy-free milk with vinegar. Rub lemon zest into sugar. Add wet ingredients, then sift in dry ingredients. Divide batter among tins. Swirl in blackberry purée.
- Baking: Bake for 20-25 minutes.
- Assembly: Layer cooled cakes with blackberry purée and vegan buttercream (recipe available separately).
Enjoy this Vegan Lemon Blackberry Cake, a delightful and refreshing dessert featuring the tangy flavors of lemon and the sweetness of blackberries, perfect for any occasion or as a special treat.
