Blueberry Layer Cake

This blueberry layer cake is the perfect Spring time sweet treat! Layers of fluffy vanilla and blueberry sponge cake, sandwiched together with a blueberry buttercream, berry jam and coated with a glorious layer of vegan frosting. This cake is completely plant based and packed full of fresh, fruity flavours! It’s super simple to make and decorate whilst still being undoubtably show stopping. Berries are coming into season currently in the UK and the incredible flavours of fresh British berries are the perfect addition to a sponge cake. I love adding fresh blueberries into a cake, as their juices burst and release their glorious juices! 

This cake is the perfect edition to a Summer dinner party spread or afternoon tea. It’s beautifully simple, yet show stopping at the same time! 


Why you should make this blueberry layer cake

  • It’s easy to make 
  • Simple, yet effective frosting and decorations!
  • Makes for an incredible, show stopping table centre piece. 
  • Perfect for summertime dinner parties & events.
  • Uses delicious fresh, British summer berries!
  • Can be made using simple, accessible ingredients. 
  • Doesn’t require any fancy equipment 
  • Completely plant based 
  • Perfect for spring and summer
  • Is delicious with afternoon tea and has such fresh & delicate flavours! 

what you will need to make this blueberry layer cake

  • Caster sugar: this recipe calls for caster sugar as the sweetener of choice. I always use a unrefined variety when possible. The finely milled caster sugar helps to create a super light and airy cake texture. 
  • Self raising flour: i’ve used self raising flour for this recipe to create a beautifully light texture and achieve that lovely rise! 
  • Blueberries: berries are coming into season in the UK, so I thought that it would only be fitting to take full advantage of this! Blueberries are an incredible edition to baking, as they burst and release all of their gorgeous juices! 
  • Olive oil: this cake uses olive oil in place of butter to keep the recipe dairy free. Olive oil also helps to keep the cake light & fluffy! 
  • Vanilla Extract: when using vanilla extract in baking, I like to opt for a high quality vanilla bean paste, extract or powder. This will give you the best and most natural vanilla flavour. 
  • Vegan stick butter: this is crucial for making the vegan buttercream and can’t be replaced with vegan spread or margarine. The stick butter is what creates that luxuriously thick and creamy buttercream frosting. Honestly, people will never guess this is plant based! 

Equipment needed for this recipe

As with most of my recipes, I like to keep the ingredients and equipment requirements to a minimum to make them as accessible as possible. You can actually make this cake entirely by hand if you so choose, however I would recommend,,end using am electric hand whisk when preparing the buttercream to save time and energy! 

Blueberry Layer Cake

A delicious blueberry and vanilla sponge cake, sandwiched together with lashings of vegan buttercream and berry jam! A delicious spring time dessert!
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: Desserts
Keyword: blueberry cake, layer cake


  • 90 ml olive oil
  • 180 g golden caster sugar
  • 220 ml soy milk
  • 1 tbsp apple cider vinegar
  • 230 g self raising flour
  • 2 tsp baking powder
  • 1 tsp vanilla bean paste
  • pinch salt
  • 200 g blueberries (can use fresh or frozen)


  • 250 g vegan stick butter
  • 300 g icing sugar
  • Few drops vegan purple food colouring or purple sweet potato powder
  • 3 heaped tbsp blueberry jam


  • 200 g Fresh blueberries
  • 150 g Fresh blackberries
  • Fresh mint leaves


  • Preheat your oven to 180c and line two loose bottom cake tins with parchment paper. I've used two 61/2 inch cake tins for this recipe.
  • In a mixing jug, combine the soy milk and apple cider vinegar and mix together. Set these aside for 5 minutes to allow to thicken and curdle. This will create your vegan buttermilk mixture.
  • In large mixing bowl, use a wooden spoon to cream together the sugar and olive oil until pale and fluffy. Whisk in the buttermilk mixture.
  • Sift the dry ingredients, then fold these into the wet ingredients until you're left with a smooth batter.
  • Stir in your blueberries, then transfer your cake batter into your two cake tins. Bake for 30-35 minutes until beautifully risen and golden. You will know your cake is ready when you can insert a toothpick and this comes out clean.
  • Allow your cakes to cool completely on a cooling rack whilst you prepare the frosting. To do so, begin by whipping up the butter using an electric hand whisk or stand mixer. Beat the butter until pale and fluffy, then gradually incorporate your icing sugar. Once thick and creamy, add in a few drops of our food colouring/potato powder and continue to mix until you achieve a gorgeous purple hue.
  • Once your cake has cooled, you can begin to assemble by adding a layer of buttercream over one of the cakes. Add your jam into the centre, then carefully sandwich the second cake layer on top.
  • Coat your cake in a layer of gorgeous frosting, using a cake scraper to help achieve a really smooth, even finish.
  • I love you decorate this cake with a generous pile of fresh berries on top and some cute little berry flowers around the side.

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