Prepare the lemon curd in advance and refrigerate until needed. This step can be done a couple of days in advance.
Combine the blueberries, lemon juice, vanilla and maple syrup in a small saucepan. Bring to a gentle simmer and cook until the blueberries start to burst, a couple of minutes or so. Remove from heat, allow to cool and refrigerate until needed.
Make the Cream Cheese Filling
Use a mixer with a whisk attachment to whip the cream cheese on medium low speed until soft and creamy.
Using a spatula fold the whipped coconut cream into the whipped cream cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate while you make the cake.
Bake the Cake
Preheat your oven to 350”F.
In a medium bowl whisk together the flour, sugar, baking soda, baking powder, lemon zest and sea salt.
In another bowl whisk the olive oil, coconut milk, lemon juice and vanilla. Pour on top of the dry ingredients and using a spatula fold just until combined. Do not overmix as that will result in a dense cake.
Lightly oil the bottom of a 9 inch springform pan and line with parchment paper cut to size. Place on a baking sheet.
Pour the cake batter inside the cake pan and bake in the preheated oven for 45 minutes to 1 hour until a toothpick inserted in the center comes out clean.
Transfer the cake to a cooling rack and allow to cool off completely. Once cooled remove the cake from the springform pan by releasing the sides first, then remove the bottom. (this step should be really easy specially if you lined the bottom with parchment paper).
Assemble the Layer Cake
Use a serrated knife and very carefully slice a thin layer off of the top of the cake to remove the crust and expose the soft center.
Proceed with care and now slice the cake in half as to have two circles. Place the bottom part on a plate or cake stand, whatever you want to serve your cake on.
Spread the lemon curd on top of the bottom layer of the cake. Spoon half of the cream cheese filling on top followed by half of the blueberry sauce and a few fresh blackberries.
Add the second cake layer and cover with the remaining of the blueberry sauce. Top with the remainder of the whipped cream cheese mix and use the back of a spatula to spread it around as best as you can.
Sprinkle the top of the case with the fresh blackberries reserving some to decorate the sides of the cake.
Garnish with edible flower blossoms and chill for a couple of hours before serving.
The best ever vegan lemon cake with olive oil, lemon curd, cream cheese frosting, lemon blueberry sauce and fresh blackberries.
this cake is also absolutely delicious with just a sprinkling of powder sugar on top.
alternatively you can skip all the fillings and frosting and cover the cake with a simple lemon glaze made with 1 cup powdered sugar + 1/4 cup cashew milk + 1 tbsp lemon juice. Whisk until smooth and pour over the cake once it has cooled down completely.
To prevent batter from the sticking line the bottom of the cake pan with parchment paper cut to fit the size and shape of the pan.
Try not to over-mix. Folding your ingredients is key here to avoid a dense heavy cake.