Name: Vegan Lemon Blueberry Lavender Cake Recipe
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/4 cups unsweetened soy milk; 1 tablespoon dried culinary lavender; 1/2 cup aquafaba (liquid from a can of chickpeas); 8 tablespoons (1/2 cup) vegan butter, softened to room temperature; 1/2 cup neutral flavored oil (grapeseed, vegetable, or canola); 1 1/2 cups granulated sugar; 1 tablespoon freshly grated lemon zest; 1 tablespoon pure lemon extract; 2 teaspoons pure vanilla extract; 3 cups cake flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup fresh blueberries, plus more for decorating; 1 1/2 cups vegan butter, barely softened; 4 cups powdered sugar, plus more as needed; 2 tablespoons fresh lemon juice; 2-3 tablespoons unsweetened soy milk; 2 teaspoons pure vanilla extract; Optional: few drops purple food coloring; Optional: 1/2 cup blueberry jam

Jump to Recipe· 4.2 from 10 reviews

If you are searching for a delightful, fragrant treat that will brighten any gathering or cozy afternoon, look no further than this Vegan Lemon Blueberry Lavender Cake Recipe. The perfect harmony of zesty lemon, juicy blueberries, and subtle floral notes of lavender creates a vibrant yet delicate flavor profile. This cake is not only a feast for your taste buds but also entirely plant-based, making it an irresistible choice for vegans and dessert lovers alike. Baking this cake is a joyous experience that fills your kitchen with an enchanting aroma and ends with a stunning cake that tastes as good as it looks.

Ingredients You’ll Need

A black cooking pot filled with a creamy white liquid that has small green herb pieces floating on the surface; the pot is set on a white marbled background, with the light reflecting softly on the smooth liquid and the pot's matte black interior, showing a simple and clean cooking scene photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role, making the Vegan Lemon Blueberry Lavender Cake Recipe both vibrant and luscious. From the creamy soy milk infused with lavender to the fresh blueberries bursting with flavor, these components are simple yet essential for achieving the perfect texture, color, and taste.

Unsweetened soy milk (1 1/4 cups): Acts as a creamy, dairy-free base infused with lavender for that subtle floral essence.
Dried culinary lavender (1 tablespoon): Provides the cake’s signature gentle lavender aroma without overpowering the other flavors.
Aquafaba (1/2 cup): A magical chickpea liquid that whips up to give the cake a light, airy texture, replacing eggs perfectly.
Vegan butter, softened (8 tablespoons): Adds moisture and richness, ensuring the cake is tender and flavorful.
Neutral oil, such as grapeseed (1/2 cup): Keeps the crumb moist and soft, balancing the butter’s creaminess.
Granulated sugar (1 1/2 cups): Sweetens the cake while allowing the lemon and lavender notes to shine through.
Freshly grated lemon zest (1 tablespoon): Infuses the batter with bright, citrusy zing.
Pure lemon extract (1 tablespoon): Boosts the lemon flavor for that refreshing tang.
Pure vanilla extract (2 teaspoons): Adds a warm, aromatic base note that complements the lemon and lavender.
Cake flour (3 cups): Light and soft for a tender crumb.
Baking powder (1 tablespoon): Ensures the cake rises beautifully and is fluffy.
Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness.
Fresh blueberries (1 cup, plus extra for decorating): Bursts of juicy sweetness and stunning color throughout the cake.
Vegan butter for frosting (1 1/2 cups, barely softened): Creates a creamy, dreamy frosting.
Powdered sugar (4 cups, plus more as needed): Sweetens and smooths the frosting to the perfect consistency.
Fresh lemon juice (2 tablespoons): Adds a bright, fresh tang to the frosting.
Unsweetened soy milk (2-3 tablespoons): Adjusts frosting consistency with a dairy-free touch.
Pure vanilla extract (2 teaspoons): Perfectly rounds out the frosting’s flavor.
Optional purple food coloring: For a whimsical hint of lavender color in the frosting.
Optional blueberry jam (1/2 cup): Adds an extra layer of fruity richness between cake layers.

How to Make Vegan Lemon Blueberry Lavender Cake Recipe

Step 1: Infuse the Lavender Milk

Start by heating the soy milk gently until it’s just simmering, then removing it from the heat to steep the dried culinary lavender. This step is crucial for capturing that delicate floral aroma that sets this cake apart. Let it steep for about 25 minutes and then strain the milk to remove the lavender buds. Allow the milk to cool fully before mixing it into your cake batter. What you’ll get is a luscious lavender-infused milk that brings a sophisticated note into every bite.

Step 2: Prepare Your Baking Pans and Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit. Grease three 6-inch cake pans and line their bottoms with parchment paper rounds to ensure your cake layers come out cleanly. If you prefer thicker layers or a double-layer version, you can opt for two 8 or 9-inch cake pans instead. Preparing your pans ahead of time prevents any sticking and helps maintain the cake’s beautiful shape.

Step 3: Whip the Aquafaba

Drain a can of chickpeas to collect the aquafaba, then whip it using a hand mixer on medium-high for about a minute until it becomes light and foamy. Don’t overbeat as you want it airy but not reaching soft peaks. This egg substitute acts as a binder and leavening agent, keeping the cake moist and fluffy without compromising on the vegan promise.

Step 4: Cream Butter, Oil, and Sugar with Lemon Zest

In a large mixing bowl, beat the softened vegan butter along with neutral-flavored oil, sugar, and freshly grated lemon zest. This combination ensures a tender crumb and infuses the cake with layers of moisture and citrus brightness. Beat the mixture on medium speed for around three minutes until it is pronouncedly light and fluffy, the key texture that will translate into your finished cake.

Step 5: Blend in Extracts, Lavender Milk, Aquafaba, and Dry Ingredients

Stir in the lemon and vanilla extracts to the creamed mixture to elevate the flavor. Then, on a low mixer speed, combine the lavender-infused soy milk and whipped aquafaba. Now it’s time for the dry ingredients: add the cake flour, baking powder, and salt to the batter. Mix just until everything is combined — overmixing can toughen the cake. Fold in the fresh blueberries delicately to distribute their bursts of sweetness throughout your batter.

Step 6: Bake and Cool the Cake Layers

Divide the batter evenly among your prepared pans and bake for 30 to 35 minutes. A toothpick inserted in the center should come out clean when the cakes are ready. Allow the cakes to cool slightly on wire racks, then loosen the edges with a knife and carefully invert the cakes to remove from the pans. Let them cool completely before you move on to frosting, ensuring clean and even layers.

Step 7: Make the Frosting

Beat vegan butter until light and fluffy. Gradually add powdered sugar, lemon juice, and vanilla extract, alternating between low and medium speeds to achieve the ideal silky texture. If you want to bring a soft lavender hue to the frosting, don’t hesitate to add a few drops of purple food coloring. Adjust the consistency with additional soy milk or powdered sugar as needed for spreading.

Step 8: Assemble and Decorate Your Vegan Lemon Blueberry Lavender Cake Recipe

Place the first cake layer on your cake stand or serving plate. Frost the top, and optionally spread a thin layer of blueberry jam for an extra fruity kick. Repeat with the remaining layers, frosting between and over the cake’s edges for a smooth, luscious finish. Garnish with fresh blueberries, thin lemon slices, and a sprinkle of lavender if you like. This cake is not just a dessert; it is a showstopper guaranteed to impress everyone at your table.

How to Serve Vegan Lemon Blueberry Lavender Cake Recipe

A slice of three-layer yellow cake with purple blueberry frosting spread unevenly between each layer and on top sits on a white plate. The frosting has pieces of blueberry inside, and the cake looks soft and moist. There are a few blueberries on the frosting and on the plate. In the background, another similar slice of cake is on a white plate placed on a white marbled surface, with a small bowl of dark blueberry jam nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh blueberries scattered on top add natural sweetness and pretty pops of color, while thin lemon slices offer a visually stunning citrus contrast. If you want to elevate it further, a light dusting of crushed dried lavender blossoms will emphasize the floral undertones and make your cake even more unforgettable.

Side Dishes

This cake pairs wonderfully with a simple cup of herbal tea, such as chamomile or mint, which complements the floral notes beautifully. Vegan vanilla ice cream or a dollop of coconut whipped cream can also amplify the indulgence for those craving an extra creamy pairing.

Creative Ways to Present

Try turning this cake into cupcakes for easy serving at parties or layering it in a trifle dish with extra blueberry jam and fresh fruit for an elegant dessert. For a rustic look, serve slices with edible flowers scattered around the platter, creating a whimsical mood perfect for garden tea parties or birthday celebrations.

Make Ahead and Storage

Storing Leftovers

Keep leftover slices tightly wrapped in plastic wrap or an airtight container in the refrigerator. This cake holds up well for up to 4 days, maintaining moistness and flavor, perfect for snacking on the next day or two without losing any of that fresh-baked charm.

Freezing

You can freeze baked cake layers before frosting, wrapped securely in plastic wrap and then in foil or a freezer bag. They stay fresh for up to 3 months. Thaw in the refrigerator overnight before frosting and assembling your Vegan Lemon Blueberry Lavender Cake Recipe to ensure the best texture.

Reheating

This cake is best enjoyed at room temperature, so remove leftovers from the fridge about 30 minutes before serving. Avoid microwaving as it can alter the delicate crumb and frosting texture. Letting it come to room temp revives the cake’s flavors and keeps the frosting creamy and luscious.

FAQs

Can I use another type of non-dairy milk instead of soy milk?

Absolutely! Almond, oat, or coconut milk can be used, but soy milk tends to have a neutral flavor and creaminess that balances the lavender infusion perfectly.

Is aquafaba necessary for this recipe?

Yes, aquafaba acts as an egg replacement, providing structure and fluffiness. Without it, the cake may be denser and less airy.

Can I use frozen blueberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the batter, which could affect the texture of your cake.

How strong is the lavender flavor?

The lavender is delicately infused so it complements rather than overpowers the lemon and blueberry, offering a balanced, floral aroma that is pleasing to most palates.

Can I make this cake gluten-free?

Substituting gluten-free cake flour blends might work, but results can vary. For best success, use a blend designed for cakes and adjust liquid as needed to maintain batter consistency.

Final Thoughts

This Vegan Lemon Blueberry Lavender Cake Recipe is a true celebration of fresh, vibrant flavors and delightful textures that anyone can enjoy. Whether you are vegan or simply looking to wow your friends with something unique and luscious, this cake delivers on every level. Trust me, once you try baking this beauty, it will become a beloved staple in your dessert rotation. So grab your mixing bowls and get ready to bake up a little slice of sunshine.