One of the things I was most excited about doing for my daughters first birthday was definitely the cake smash! She was a lot more gentle with it than I anticipated so I had to help her along a little, but she absolutely loved it (to be honest, I’m glad she didn’t obliterate it completely because I loved it too haha) 😅
Bea is quite a little foodie and two of her favourite things to eat are lemon wedges and blueberries, lucky for me those are a perfect pair so I didn’t need to look far for inspiration! This lemon yogurt cake may be small, but it’s big in the flavour department. The layers of cake are sandwiched between blueberry chia jam and topped off with some blueberry coconut frosting.
The perks of having a mom who develops recipes is that you get to have a cake smash session times two, because I always double/triple check my recipes before sharing them with you guys. I made some minor tweaks and she loved it even more the second time, so it’s safe to say this recipe will be a hit with babies and adults alike!
It’s vegan, refined sugar free, gluten free, and one of my favourite recipes so far, now I know I shouldn’t have favourites, but I could really eat this cake all day long and I hope you love it too!
The recipe makes a generous amount of jam, so don’t worry about using it all. My Mantra is to rather have too much of something than too little. I like using the extra jam to spoon over our oats with some fresh berries in the morning, or on some toast with peanut butter!
Now for the technical stuff, I used four mini cake pans to create two separate smash cakes. I then sliced each cake in half using a bread knife, so I had 4 layers to work with. If however you want to make a regular sized cake, use a small cake tin (around 20cm) and wait for it to cool down completely before slicing the cake in half . If however you are doing this cake for a crowd, I highly recommend doubling the recipes cake batter and filling, and making use of two cake tins for baking. For the oat flour, you can easily make your own by blending rolled oats in your food processor for around 2 minutes or until really fine and soft.
Vegan Blueberry Lemon Yogurt Cake
- 2 tbsp flax meal + 6 tbsp water
- 1 cup yogurt (I use yoko’s cultured coconut)
- 1/2 cup lemon juice
- 1/2 cup maple syrup (honey if not vegan)
- 1/2 tsp vanilla essence
- 1/2 tbsp lemon zest
- 1 1/2 cups oat flour
- 1 1/2 cups almond flour
- 1/4 cup coconut sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
Frosting and chia jam:
- 1 can coconut milk (refrigerated overnight)
- 2 cups blueberries (I used frozen)
- 2 tbsp maple syrup (honey if not vegan)
- 2 tbsp water
- 2 tbsp cornflour
- 2 tbsp chia seeds
- Set oven to 176c and prepare baking tins with cooking spray.
- Make a gel by combining the flax meal and water and set aside to thicken.
- In a small mixing bowl, beat together the flax mixture, yogurt, lemon juice, zest, maple syrup and vanilla essence.
- In a separate larger bowl, sieve together the oat flour, almond flour, coconut sugar, baking powder and baking soda. Whisk lightly to evenly incorporate everything.
- Add the wet ingredients to the dry ingredients and beat until just combined.
- Pour into your prepared tins and bake for 35-40 minutes and golden around the edges (test with a skewer for doneness)
- Allow to Cool completely before slicing in half with bread knife, and start working on the jam and frosting.
- Add the blueberries, water, maple syrup and cornflour to a pot and allow to simmer over medium heat. Stir occasionally until berries are soft and the mixture has thickened, about 15 minutes.
- Remove from heat and puree using an immersion blender (alternatively you can use your blender) and blend until smooth.
- Reserve 2 tbsp of the berry sauce to colour the frosting, add the rest to a small bowl with the chia seeds to create the jam and mix well. Allow jam to thicken in refrigerator for at least 20 minutes.
- Remove the coconut milk from the fridge and Scoop off the creamy solid part, add to a mixing bowl and beat until fluffy with stiff peaks.
- Add the reserved blueberry sauce (start with 1 tbsp, and add more if you’d like) Beat until combined and your frosting is light purple.
- If not using immediately, return the frosting to the refrigerator in a sealed container (you may need to rewhip later if its very stiff)
- Spread a nice thick layer of jam onto your cake. If your making the mini cakes, I like spreading the filling over all the layers before I start stacking the cakes.
- Once your cake is filled, spoon over the blueberry frosting with a spatula. You can add some to a piping bag if you’d like to get a bit fancy, and decorate with fresh blueberries! Store in the fridge