Vegan Lemon Blueberry Lavender Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, fluffy cake combining lemon, blueberry, and a subtle hint of lavender. It's made entirely without eggs or dairy but tastes rich and indulgent. Perfect for special occasions when you want to impress vegan guests.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 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/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
- optional: few drops purple food coloring
- optional: 1/2 cup blueberry jam
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 35m
- Sodium
- 232mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 89mg
- Calcium
- 34mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.