What’s a better combo than berries and cream? If you ask me, it’s berries, cream… and cake. Better yet, cake that’s scented with lemon. This one is pretty simple and easy to make. It’s also vegan and uses healthy coconut oil which should be enough justification to eat it for breakfast if you really wanted to (surely, I didn’t…) If you have more restraint than I do, it would be a lovely addition to a Sunday brunch. For more recipes, head on over to Love & Lemons!

Blackberry Lemon Cake
prep time
30 Minute/s
cook time
30 Minute/s
total time
1 Hour/s
Serves 6Ingredients
  • FOR THE CAKE:
  • 1 cup white flour
  • 1 cup spelt flour (or just 2 total cups of white flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup almond milk
  • 3/4 cup sugar
  • 1/2 cup coconut oil, melted
  • juice and zest of one lemon (equalling 1/4 cup juice)
  • 1 teaspoon lemon oil
  • 1 teaspoon vanilla
  • FOR THE BLACKBERRY TOPPING:
  • 1 cup blackberries
  • 1 tablespoon sugar
  • pinch of salt
  • FOR THE COCONUT CREAM FROSTING:
  • 1 can of full fat coconut milk, refrigerated overnight
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon oil
Instructions
  1. FOR THE CAKE:
  2. Preheat oven to 350 degrees. Prepare an 8" round cake pan or equivalent.
  3. In a medium bowl, sift together all dry ingredients except for the sugar.
  4. In another bowl, whisk together the almond milk, sugar, coconut oil, lemon juice, lemon zest, lemon oil and vanilla. Gradually add the dry ingredients to the wet, whisking together each addition.
  5. Pour the batter into your baking pan and bake for 25-30 minutes or until a toothpick comes out nearly clean.
  6. FOR THE BLACKBERRY TOPPING:
  7. While the cake cools, mix together the blackberries, a tablespoon of sugar, and a pinch of salt. Using your hands or a fork, gently mash some of the berries. Set aside.
  8. FOR THE COCONUT CREAM FROSTING:
  9. Open your chilled can of coconut milk and carefully scoop only the solid part off the top, trying not to mix it with the watery part underneath.
  10. Using a stand or a hand mixer, mix it until it's whipped. It should take less than a minute.
  11. Sift your powdered sugar to remove any lumps and mix it into your cream along with a drop of lemon oil and vanilla. Chill until ready to use.
  12. TO ASSEMBLE:
  13. Once the cake is cool, spread the frosting onto the cake and top it with the blackberries.
  14. Note: This cake is best served same-day otherwise the coconut cream melts. If you intend to keep it longer, make cupcakes and frost as you're ready to eat them.

Recipe & Photography: Love & Lemons