Vegan Blueberry Lemon Yogurt cake (1st Birthday smash cake)

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

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

Cake:

  1. Set oven to 176c and prepare baking tins with cooking spray.
  2. Make a gel by combining the flax meal and water and set aside to thicken.
  3. In a small mixing bowl, beat together the flax mixture, yogurt, lemon juice, zest, maple syrup and vanilla essence.
  4. 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.
  5. Add the wet ingredients to the dry ingredients and beat until just combined.
  6. Pour into your prepared tins and bake for 35-40 minutes and golden around the edges (test with a skewer for doneness)
  7. Allow to Cool completely before slicing in half with bread knife, and start working on the jam and frosting.

Chia jam:

  1. 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.
  2. Remove from heat and puree using an immersion blender (alternatively you can use your blender) and blend until smooth.
  3. 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.

Blueberry Frosting:

  1. 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.
  2. 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.
  3. If not using immediately, return the frosting to the refrigerator in a sealed container (you may need to rewhip later if its very stiff)

Assemble:

  1. 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.
  2. 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

Vegan Baked Lemon Squares

I’ve said it once, but Im going to say it again, these vegan baked lemon squares taste like sunshine exploded in your mouth! They are the perfect tea time treat, and its almost impossible to have just one square!

When I make something with “lemon” in the title, you best believe it’s going to be pronounced enough that you will pull that sour lemon face after having a bite. The tangy citrus flavour is however not overpowering, between the sweetness of the coconut condense milk and the slight saltiness of the cashew and coconut crumb, everything is in perfect harmony. Texture-wise, these remind me of a kind of creme brullee cheesecake fusion ( just typing that out makes me want to go make another batch)

I’m trying to get this all done while I have a sleeping baby, so I’m not going to elaborate too much, but I hope you’ll give these a try! They are one of my favourite creations thus far, and I make them all the time. They also freeze well, so sometime I take a few blocks out to thaw as my little treat for the week!

Vegan Baked Lemon Squares

Base:

  • 200 g cashews (roasted and salted)
  • 70 g desiccated coconut
  • 1 1/2 tbsp melted coconut oil
  • 2 1/2 tbsp maple syrup (honey if not vegan)
  • 1 tsp vanilla essence

Coconut condense milk:

  • 150 g coconut milk powder
  • 150 g castor sugar
  • 1/2 cup boiling water
  • 30 g coconut oil melted
  • 1 tsp vanilla essence

Lemon layer:

  • 1 cup freshly squeezed lemon juice
  • 2 tbsp lemon zest
  • 400 g can coconut cream
  • pinch of salt
  • 1 batch coconut condense milk (ingrediens above, recipe below)
  • 4 tbsp cornstarch
  • 3 tbsp water

Base:

  1. Put all ingredients into a food processor and blitz until you have a crumb like texture. The mixture should stick together when pressed, if it’s too dry, add some more melted coconut oil.
  2. Prepare baking tin with overhanging parchment paper, pour in crust and press down firmly until you have a level base. ( I used a 20cmx20cm square cake tin)
  3. Move to refrigerator.

Coconut condense milk: (equivalent to about 1 can condense milk)

  1. Add all ingredients to a blender and blend for 2 minutes until combined and smooth.
  2. Set aside for later

Lemon layer:

  1. Preheat oven to 175 c.
  2. Add lemon juice, coconut cream, zest, salt and coconut condense milk to a pot, stir over medium heat until combined. Allow to simmer and infuse for 25 minutes, giving mixture a stir every now and then( don’t allow mixture to boil)
  3. In the meantime, make a slurry by combining the cornstarch and water in a small bowl, and mix until you have a smooth paste.
  4. Remove pot from heat and stir in the slurry mixture, whisking constantly until mixture has thickened (this happens very quickly, about 2 minutes)
  5. If there are some lumps, don’t worry, just pass the mixture through a sieve to discard those bits.
  6. Pour mixture over the base and give it a few taps so the top is nice and smooth. Bake for 15 minutes.
  7. Remove from oven and let cool to room temperature, then move to the refrigerator to firm up and cool for at least 5 hours.
  8. Once set, lift parchment paper out of baking tin and slice into squares with a large sharp knife.
  9. Sift over icing sugar and serve with cream and extra toasted coconut shavings.

*Note: Keep stored in refrigerator in an airtight container.

( These squares also freeze well and can be thawed in the fridge)