If you are looking for the perfect homemade plant based Easter dessert, look no further. This cake is so deliciously sweet, fresh, zingy and super moist thanks to the lemon and blueberry drizzle, I mean just look at those colours too!
To make a cake that serves 6/8 people:
For the cake: 350g of all purpose flour
300g of granulated sugar
350ml of plant milk
120ml of freshly squeezed lemon juice (keep the zest too)
175ml of vegetable oil
1 tbsp of vanilla extract
1 tsp of bicarbonate of soda
1 tsp of salt
For the filling:
400g of frozen blueberries
100g of sugar (or to taste)
1 tbsp of lemon juice
225 of vegan butter
225 of vegan cream cheese
225g of icing sugar (or to taste)
1 tbsp of lemon juice
1 tbsp lemon zest
For the drizzle:
Extra icing sugar (details below)
First and foremost, get the oven preheated to 180 degrees and line a 8 inch baking tin with baking paper. Then combine your milk and lemon juice in a bowl and leave for 5 minutes to form vegan buttermilk.
Next take all the dry ingredients, excluding the zest and mix well in a large bowl.
Take the oil, vanilla and zest and combine with the buttermilk. Then add this to the other bowl with your dry ingredients. Mix together well, but do not over do it so the cake can remain fluffy and light.
Pour your batter into your cake tin and place in the over for about 30-35 minutes (this may differ depending on your oven.) Check to see if it is done with a toothpick by inserting it into the middle and seeing if it comes out clean. If not leave it in a touch longer.
Once finished, allow to cool completely (for a couple of hours in the fridge would be best.) In the mean time, take your blueberries and put in a pan over a low heat, add your lemon juice and then add your sugar a bit at a time to make sure you get the sweetness you desire. Simmer on a very low heat for a few minutes and you should notice that the blueberries release a lot of water. Stir constantly and after a few minutes, take of the heat and sieve the blueberry juice into a bowl, this will be used later for the drizzle. Put the slightly caramelised blueberries to one side to cool.
Next for the cream cheese filling simply mix the butter and cream cheese with a handheld mixture until combined and really creamy then add juice and zest. Finally sift the icing sugar in and mix further until you get the consistency you like (if it's too stiff, add more lemon juice, if too soft add more icing sugar.)
Allow all the ingredients to cool, preferable for a few hours so they can thicken well.
Then take your cake and cut into two. Add your layer of cream cheese and then your blueberries on top (leave a handful for the topping.)
Add your other half on top and then top with more of the cream cheese. Next take your blueberry juice and more icing sugar, using a hand blender mix the two together adding a bit of icing sugar at a time until you get a cream and wonderfully coloured blueberry sauce. Drizzle this on top of your cake in whatever fashion you desire (don't the colours together just look amazing?)
Top with the remaining blueberries, some lemon wedges and a handful of fresh mint.
As you can see, the added drizzle makes this cake super moist and sticky, which I loved but does require you to eat it pretty much straight away to prevent the sauce from melting. However, If you wish to leave the blueberry drizzle and just have the cream cheese to allow you to keep it longer at room temperature it will still be a delicious cake. You could even serve the blueberry drizzle in a jug as an accompaniment.