My first ever attempt at a vegan cake for my coworker’s birthday!

Three-layer lemon blueberry cake with lemon curd, lemon buttercream, candied lemon slices and fresh blueberries on top.

I tossed 1.5 cups of fresh blueberries in a little flour and added them to this vegan lemon cake recipe and used the vegan buttercream frosting from the same recipe. I doubled all the measurements to make three 9” layers instead of two 8”. I didn’t need to double the vegan lemon curd recipe but I did substitute coconut cream for the almond milk to make a thicker curd as the author suggested.

I used this recipe for candied lemon slices but I don’t necessarily recommend it because mine never dried out and hardened properly, and they were so sticky I had to resort to dipping them in sugar. Next time I try to make them I will use a proper candy thermometer instead of following this recipe.

The cake itself is extremely delicate and broke up a little when assembling and I had to use frosting to spackle it together a bit. So it isn’t quite as polished as I envisioned, but overall I’m happy with it. I have been baking layer cakes since I was 9 years old, but I learned so much in this process! It really intrigued me and it makes me want to try more unconventional bakes! 😋