Go Back
–+ servings
A peek inside the lemon poppyseed cake with blueberries

Gluten Free Blueberry Lemon Poppy Seed Cake with Blueberry jam

enjoy your cake and make it gluten free too!
4.25 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 689 kcal

Equipment

  • 1 Oven
  • 1 mixing bowl
  • 1 stove top
  • 1 small pot

Ingredients
  

cake batter

  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 cup sugar you could sub in coconut sugar
  • 1/2 cup lemon juice
  • 3 tbsp lemon zest
  • 1/2 cup coconut oil room temperature or slightly melted
  • 2 tbsp poppyseeds
  • 1 cup milk plant based
  • 1 cup blueberries
  • 1 tsp vanilla powder I know it's hard to find powder, you can omit this if you wish
  • 1/4 cup cornstarch 1
  • 1 1/2 cup almond flour
  • 1 1/2 cup oat flour

blueberry jam

  • 2 cups wild blueberries I use wild bc it's smaller and sweeter
  • 2 tbsp maple syrup

Butter cream

  • 1 cups vegan butter
  • 3 cups icing sugar

Instructions
 

Cake

  • Pre warm the oven to 350F
  • Prepare your cake pans (I used 7 inch pans) and set aside
  • Grate your lemon zest and leave aside
  • Make your butter milk (By adding the fresh lemon juice to the milk)
  • Add all your wet ingredients to a large mixing bowl
  • Add your dry ingredients to the mixing bowl. Add the flour slowly and mix gently between additions of 1/2 cup.
  • fold in your blueberries carefully
  • Place your batter evenly between cake pans
  • Bake for 40 minutes (depends on cake pan size and oven temperature). please check cake with a toothpick to see if it's done.
  • let it cool completely or wrap when cooled and put in fridge overnight

Blueberry Jam

  • Simmer your blueberries in a small pot
  • add maple syrup
  • let it cook for 10 minutes and then remove from heat

Vegan buttercream

  • Warm your vegan butter to room temperature or warm it slightly in the microwave
  • add icing sugar and vegan butter to a bowl and whisk until it has a buttercream consistency

Putting it all together

  • Add a layer of buttercream to your cooled cake layer
  • add your blueberry jam on top
  • add the second layer of cake on top and finish the entire cake with frosting all over the cake.
  • Decorate your cake and enjoy!

Notes

  1. Make sure everything is at room temperature so the coconut oil doesn't solidify and change the texture and consistency of the cake
  2. I freeze the blueberries so when I fold them in they don't leak into the batter and create streaks of purple 

Nutrition

Calories: 689kcalCarbohydrates: 83gProtein: 10gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 2mgSodium: 365mgPotassium: 152mgFiber: 6gSugar: 62gVitamin A: 774IUVitamin C: 9mgCalcium: 126mgIron: 2mg