Vegan Blueberry Vanilla Layer Cake
For my Birthday every year I like to bake myself a cake, this year wouldn't be any different. I had a Vegan Vanilla Blueberry Layer Cake in mind way in advance, I had bought the ingredients, then this week happened and I almost delayed making the cake (but didn't because I am posting it obviously). It was quite the roller coaster of things last week, starting last Monday finding out that the store of the deli I work at currently will be closing at the end of the month and my last day would be Thursday. Now, I have been there 16 years, and so I was really sad about it because I love the people I work with and it has become kind of a second home. But I started applying for jobs right away so I know I will survive and be ok even if I will miss everyone. Then on Wednesday someone hacked my Facebook and posted banned content, so Facebook has suspended my personal page, I may never get it back (depends on what they decide after 30 days), and I can not access my Fragrant Vanilla Cake business page, and that may be deleted too if my personal page is. So I apologize to anyone who has tried to message me or if I haven't answered comments, because I am not able to access the page. If you want to ask me a question I will get the message if you message me on Instagram or post a comment on here.
But anyway, back to the cake I planned on making. I decided to make it anyway despite all the stuff going on because baking cheers me up! It is fun to make cake after all and it sounded really good. Eric's Dad gave me some blueberry jam, so that is what made me think to make a Vegan Vanilla Blueberry Layer Cake in the first place. I thought it could have a blueberry frosting too and vanilla cake layers. So, I made a classic vanilla cake for the cake layers. I used whole wheat pastry flour, but if you wanted to use regular AP flour you could use that instead. Or if you wanted it gluten free, you could use gluten free all purpose flour, I like Bob's Red Mill all purpose baking flour, I have used it before with success.
The cakes smelled heavenly while baking! I baked them a day ahead of time, and then frosted them the next day. I usually do this with cake, because that way I can ensure it is cooled completely and I feel like it is more sturdy. I made a blueberry vanilla buttercream frosting with blueberry powder to give it a lovely purple color. How do you make blueberry powder? By blending freeze dried blueberries in a blender until they are a fine powder. It gives the frosting a wonderful flavor as well! I filled the cake with Eric's Dad's Jam and it was perfect!
This cake turned out so heavenly! The cake was soft and delicious, scented with vanilla and it paired perfectly with the gooey blueberry jam and rich sweet blueberry buttercream frosting! It definitely cheered me up and made the perfect Summer Birthday cake! If you love blueberries, definitely give this Vegan Vanilla Blueberry Layer Cake a try!
Vegan Blueberry Vanilla Layer Cake
Makes one 2 layer 6 inch cake
- 1 1/2 cups whole wheat pastry flour
- 3/4 cup plus 2 Tbsp maple sugar or granulated sugar
- 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
- 1/2 tsp sea salt
- 2 flax eggs (2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
- 1/4 cup plus 2 Tbsp avocado oil
- 1/2 cup oat milk (I used Oatly) or other plant based milk
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
- 3-4 Tbsp oat milk (or you can use whatever plant based milk you prefer), add 3 then if needed add another if frosting comes out too stiff
- 1 tsp pure vanilla extract
- 1/2 cup freeze dried blueberries, blended in a blender until they are fine powder
- 3 1/2 cups powdered sugar
- 1/3 cup blueberry jam
- Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
- In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
- Add the flax eggs, avocado oil, milk, and vanilla and beat with an electric mixer for about a minute (or a little longer if doing it by hand with a whisk).
- Pour the cake batter into the prepared pans, dividing evenly between them.
- Place the cakes in the oven and bake for 25-30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
- Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it. Allow them then to cool completely once they are out of the pans.
- To make the frosting, beat the butter with the milk and vanilla until fluffy.
- Add the blueberry powder, and then powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
- When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over that, then pipe a frosting barrier around the edge of the cake so that the filling does not ooze (tall enough so that it will be thicker than the filling).
- Spoon the jam into the middle of it and spread out evenly to the barrier frosting. Place the next cake layer on top.
- Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top. This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
- Serve the cake and enjoy!
If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time slightly until the cakes are baked through about 30-35 minutes.