Vegan Blueberries + Cream Cake Recipe


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This week was my Mom’s birthday and since I was lucky enough to be home in Florida to celebrate with her, I thought it would be fun to create a vegan version of one of her favorite desserts.

Growing up in Norway, where berries of all kind seem to be extra delicious, my Mom became very fond of a cake known modestly as The World’s Best. It’s a classic Norwegian dessert consisting of homemade yellow cake, meringue, fresh whipped cream, and berries.

My version incorporates a similar dense, buttery yellow cake– but mine is spiced with cardamom for an extra delicious twist that pairs perfectly with blueberries–and a decadent coconut milk whipped cream.

Though it’s slightly different from her childhood favorite, my Mom loved it and I think you will too!

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Start by prepping the blueberry topping and creating a vegan buttermilk.

Blueberry Topping

  • 1 cup fresh or frozen berries (I used blueberries but strawberries and raspberries work well too)
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon chia seeds

In a bowl, combine blueberries, sugar, chia seeds, and lemon juice. Stir until well-combined and set aside to macerate. The lemon and sugar draw out the juices from the berries and the chia seeds thicken the juice to create a sauce.

Vegan Buttermilk

  •  1 cup unsweetened almond milk
  • 1 tablespoon lemon juice

Stir lemon juice into almond milk, set aside to activate while you prepare the dry ingredients. The acid in the lemon juice will cause lumps.

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Cardamom Yellow Cake

  • 1/2 cup vegan butter, I use Earth Balance
  • 1 cup sugar
  • 1 1/2 cups flour
  • 2 tablespoons baking powder
  • 1/4 tsp salt
  • 1 tablespoon cardamom

Cream butter and sugar together until light and fluffy, set aside.

Sift flour, baking soda, and salt to combine and remove lumps.

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Add 1/3 of the dry mixture to the butter mixture and stir to combine. Then add 1/3 of the buttermilk and stir to combine. Alternate dry and wet ingredients, stirring in between each addition, until everything is well combined and batter is smooth and creamy.

NOTE: Alternating wet and dry mixtures creates a fluffier texture than simply combining everything in the bowl all at once.Screen Shot 2016-02-19 at 8.25.11 AM Screen Shot 2016-02-19 at 8.25.15 AM

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Bake at 350 degrees for about 30-40 minutes or until the cake is golden brown, pulls away from the pan, and a passes the toothpick test.

NOTE: Do not over bake! This cake can become dry and crumbly if it bakes too long, so keep an eye on it!Screen Shot 2016-02-19 at 8.27.07 AM Screen Shot 2016-02-19 at 8.27.16 AM

Remove from oven and allow to cool completely before decorating.

Vegan Whipped Cream

  • 3 cans coconut milk
  • 2 tablespoons sugar
  • 1 tsp vanilla extract

The most important part of making this whipped cream is to remember to put the cans of coconut milk in the refrigerator for several hours or over night. This allows for the cream to rise to the top and separate completely from the coconut water, making it ideal for whipping.

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Spoon solidified coconut cream into a bowl (reserve remaining coconut water for smoothies later in the week) and add sugar and vanilla. Whip until the mixture is thick and fluffy.

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Generously top cake with whipped cream, add blueberry mixture, and serve immediately.

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Watch the full tutorial here:

Note: The flavors in this cake pair perfectly with a warm cup of coffee or Earl Grey tea. Enjoy!
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2 thoughts on “Vegan Blueberries + Cream Cake Recipe

  1. Making this now. Fresh blueberries don’t seem to want to juice up like frozen(which I’m assuming you used..). Hopefully the sauce will get juicier with time while the cake bakes. Two things. I hope it’s baking powder not soda. In the ingredients you list powder but in the instructions you say soda.. Also when do you add the cardamon? I’m guessing to the dry mix, or at least I hope. Haha. Excited to try this! Thanks for the recipe!

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