Blueberry and lemon naked cake

This layer cake has a creamy lemon frosting and is filled with a wild blueberry jam. You don’t even need to own a full collection of pans, because this recipe requires only one 16 cm/7″ pan!

This cake is light and delicious. The whole cake contains only 50 g of sunflower seeds oil.

The layers are filled with wild bluberry jam and fresh blueberries. I used wild blueberries because, in my opinion, they have a more intense and fragrant taste. Of course, if you can’t find them, regular blueberries are perfectly fine.

This cake won’t last long 😉 but you can store it in an airthight container and keep in the refrigerator for up to 3 days.

Print Recipe
5 from 1 vote

Wild blueberry and lemon layer cake

Vegan, refined sugar-free, dairy- free, soy-free
Prep Time40 mins
Cook Time50 mins
Soaking time4 hrs
Total Time1 hr 30 mins
Course: Dessert
Servings: 1 3-layer 16 cm/7″ cake
Author: Yukiko Tanzi @foodie.yuki


Ingredients for the cake

  • 240 ml (1 cup) almond milk
  • 80 ml (1/4 cup+1 tbsp) lemon juice
  • 2 tsp organic lemon zest
  • 60 grams (1/4 cup) unsweetened applesauce
  • 1/2 tsp vanilla bean paste
  • 50 grams (3 1/2 tbsp) sunflower seed oil
  • 280 grams (2 1/3 cups) all purpose flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 75 grams (1/3 cup) light brown sugar

Ingredients for the wild blueberry jam

  • 300 grams wild blueberries, fresh or frozen
  • 120 grams agave syrup
  • 1 tbsp lemon juice
  • 2 tbsp chia seeds
  • 100 grams fresh blueberries

Ingredients for the lemon frosting

  • 250 grams (1 and 3/4 cups) cashews, soaked
  • 125 ml (1/2 cup) almond milk
  • 100 grams (1/2 cup) coconut cream (solid part of one can)
  • 3 tbsp agave syrup
  • 4 tbsp lemon juice
  • 1 tsp vanilla bean paste
  • 2 tbsp melted coconut oil
  • 1/4 tsp turmeric powder optional, for the color


Make the frosting

  • Make the frosting to allow it to set whilst making the cake.
  • Soak the cashews for at least 4 hours (better overnight.)
  • Drain and rinse the cashews and place them in a food processor together with the other ingredients.
  • Blend until completely smooth.
  • Store in a sealed container in the refrigerator for up to 4 days.

Make the cake

  • Preheat the oven to 175 C| 350F
  • Grease and flour one 16 cm | 7” pan
  • In a small bowl, add milk and lemon juice. Stir well and set aside for ten minutes to make buttermilk.
  • In a medium bowl sift together flour, light brown sugar, baking powder, salt and lemon zest.
  • Add the applesauce, buttermilk, oil, and vanilla. Whisk to combine but don’t over mix.
  • Pour the batter into the prepared mold and bake for 35-40 minutes or until a toothpick comes out clean.
  • Let cool down completely and cut horizontally into 3 layers.

Make the jam

  • Add the wild blueberries, honey/agave, lemon juice to a medium size pot set over high heat. 
  • Bring the mixture to a boil. Continue to cook for 8- 10 minutes or until the jam has reduced and thickened by 1/3
  • Remove from the heat, add the chia seeds and let cool
  • Should thicken as it cools. Fold in 100g of fresh blueberries to add more texture.

Assemble the cake

  • Place the first cake layer on a plate.
  • With a piping bag, pipe a circle of lemon frosting on the outer part of the cake.
  • Spread 3 tbsp of the blueberry jam in the center.
  • Add the second cake layer and proceed in the same way.
  • Lightly frost the outside with remaining lemon frosting.

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  1. This looks amazing. Do you think using canola or vegetable oil instead of sunflower oil would be acceptable sub? Also using maple syrup instead of agave? I can’t wait to try to make it.

    • yukiko83

      Hello Irma!
      Thank you 🙂
      Yes of course canola or any other vegetable oil will work perfectly.
      Have fun making the cake!

  2. The recipe says in the “make the cake” directions to sift together flour, CORN STARCH, light brown sugar, baking powder, BAKING SODA, salt and lemon zest. But in the ingredients list, you do not have the amounts listed CORN STARCH or BAKING SODA. Are these two ingredients still needed and how much? Thanks!

    • yukiko83

      Hello Lauren,

      Thank you for your message. I haven’t noticed it. You don’t need corn starch and bicarbonate of soda. This was a preview version and I forgot to edit the instructions. Sorry.
      Best regards,

  3. 5 stars
    Hello Yuki!

    Thank you for this wonderful recipe.
    It turned out amazing and everyone loved it so much. I have been using the cake recipe for other cakes too with small changes here and there and it has been the easiest one I have ever made.

    • yukiko83

      Hello Szonja!
      Thank you very much for your feeedback!
      I’m glad that everybody loved the cake!

  4. Hello Yukiko!
    I wanted to know if I could make this cake bigger by doubling the ingredients ? As to have the cake measuring 25cm instead. Is it possible ? Or is it best to male 2 separate ones ?
    Thanks in advance !

    • yukiko83

      Hey Elodie,

      Yes you can double the recipe. Please make sure to increase baking time accordingly.

      Kind regards,



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