Moist, dairy free lemon blueberry cake made with healthier ingredients and topped with my favorite lemon coconut cream icing.
Dairy Free Lemon Blueberry Cake with Lemon Coconut Cream Icing
Can I just start off by saying that this cake was actually a breeze to make? I know. You’re probably like, umm OK a healthier cake with dairy-free icing and you made it into a naked cake. Are you a crazy person. Crazy…potentially, lying to you about this being easy – NO!
Making a naked cake is actually quite easy and I would recommend it to a novice cake baker. It’s easier than trying to get a cake to look perfect because you just kind of evenly scrape a bit of icing around a cake and boom. Pinterest worthy. I think it helps that this icing is quite forgiving. Honestly, J and I go crazy over coconut icing. Like CRAY CRAY. We prefer it to buttercream.
SO anyway, lemon & blueberry and just sweet enough. You absolutely must try this and serve to your guests this summer…maybe make that year round. We brought this to a dinner party and didn’t take a crumb home!
LET’S GET TO IT!
PrintDairy Free Lemon Blueberry Cake with Lemon Coconut Cream Icing
Moist, dairy free lemon blueberry cake made with healthier ingredients and topped with my favorite lemon coconut cream icing.
- Prep Time: 25
- Cook Time: 30
- Total Time: 55 minutes
- Yield: 10 1x
Ingredients
For the cake:
- 2 cups white whole wheat flour
- 1 cup white flour
- 2 tsp. baking powder
- 1+1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups coconut sugar
- 1 cup melted ghee (or butter if not dairy free)
- 2 cups full fat coconut milk, at room temperature
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 lemons, juice and zest
- 2 cups blueberry
For the icing:
- 2 (16oz.) cans full fat coconut milk, chilled overnight
- 2/3 cup powdered sugar
- 2 lemons, zest only
- 1 tsp. vanilla extract
Instructions
- Before making this recipe, make sure you have 2 cans of chilled coconut milk. They should be chilled overnight, or for at least 8 hours.
- Preheat the oven to 375 degrees. Grease and flour two 9 inch cake pans.
- Combine the dry ingredients, both flours, baking powder, baking soda, and salt into a bowl. Whisk together and remove one tablespoon of the dry mixture and add it to a bowl with the blueberries. Toss the blueberries in the flour, this prevents them from sinking during baking.
- In a separate bowl or the bowl of a standing mixer, add the coconut sugar, ghee, coconut milk, eggs, vanilla extract, lemon juice and lemon zest. Beat well with a standing or hand mixer.
- Gradually, add the dry ingredients to the wet, scraping the sides after each addition. When the mixture is just incorporated, stop mixing and fold in the blueberries.
- Pour into the cake pans evenly and place in the oven for 28-32 minutes.
- When a toothpick or cake tester comes out clean and the cake bounces back when you lightly press on it, it is done. Remove from the oven, cool in the pan for 5 minutes, and turn out onto wire cooling racks.
- When the cakes have cooled completely, make the icing.
- Open the coconut milk from the bottom end and pour out the clear liquid. Save the thick cream and pour it into a bowl or the bowl of a standing mixer.
- Whip the coconut cream with the powdered sugar, lemon zest, and vanilla until thick and creamy, about 1 minute.
- Place the first layer on a plate or cake stand, bottom side up. Make about a half inch layer of icing and lay the next layer on top, bottom side up again.
- To make a naked cake, place most of the remaining icing on the top of the cake. Spread out and begin to push icing down around the sides of the cake, evenly scraping so that you can see some of the actual cake through the icing. Fill in bits when needed and even out again. This icing is very easy to work with. Top with lemon and blueberries if desired.
- When finished, serve immediately or store in the fridge to keep the coconut icing set. Take out of the fride 10-15 minutes before serving.
Notes
For the coconut milk, the Natures Promise Organic variety from Giant Food Stores works well for me. When cold, the cream is not totally hard and it acts much like heavy cream.
xoxx,
Miss AK
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BlogtasticFood says
This cake looks incredible!
Miss AK says
Thank you! I hope you get to try!
K says
Not sure if I did something wrong but I had a huge amount of batter. Way more than two nine inch pans could hold.
Miss AK says
So sorry about that! The recipe works out really well for me each time!
Tamara Raposo says
Heey!! It looks incredible!! 😊 quick question about the icing, does it looks dry or changes color the day after? Thats what happened with mine.. thank you for your time and will to share this beauties! 😊🍀
Miss AK says
not usually for me, but sometimes the icing sinks in to a naked cake and can look different the day after!
angie says
I also had way more batter.. i will have 3 layers thankfully I have 3 9 inch pans!
Question about frosting… you don’t say how long it needs to be whipped.. will it get a better consistency the longer its whipped? Will it be fluffy?? I’m not making the frosting till morning hopefully I can get a reply before then. Thanks!
Miss AK says
The recipe always works for me as written, glad you had more pans. I usually whip for about one minute, or until fluffy. You don’t want to whip too long after it’s fluffy as it acts like cream and will start to deflate.
Amy says
Have you tried cupcakes? If so, curious about baking time. My daughter wants blueberry cake for her bday and I thought cupcakes would be easier for kids to manage or take home. Thanks!
Miss AK says
I have not! I would maybe try around 18 minutes and go from there!
Jenna says
Hi!
Can you use just white flour rather than the combo of whole wheat Flour and white flour?
Miss AK says
Hi Jenna! Yes, you could!
Zoe Rundle says
Hi! I made this exactly like the recipe said and the frosting was super runny- any ideas on how to fix this? Thanks!
Miss AK says
Sometimes different brands of coconut milk have more liquid than others. You can always try using a can of plain coconut cream, that’s really what you’re using. Native Forest makes a really great product.
Holly G. says
I’m sure the cake is lovely and delicious, but are you sure you mean to use ghee in a dairy free cake? Ghee is low in lactose, but it’s made from butter and isn’t dairy free.
K.l. says
Would this recipe work with dairy free butter or shortening? Ghee is still dairy..