Description

This Vegan Lemon Cake with Blueberry Cheesecake is a delightful plant-based dessert featuring a moist lemon-flavored cake base topped with a smooth, creamy cashew-based cheesecake layer and finished with a tangy blueberry sauce. Perfect for those seeking a refreshing, dairy-free treat with vibrant citrus and berry notes.

Ingredients

Scale

Cake:

210 gr de Farine (1 3/4 Cup Flour)
180 gr de Sucre (3/4 Cup + 2 tbsp Sugar)
1 càs de Levure Chimique (1 tbsp Baking Powder)
2 càs de Zeste de Citron + Jus de 2 Citrons (2 tbsp Lemon Zest + Juice of 2 Lemons)
60 mL d’Huile (1/4 Cup Oil)
210 mL de Lait Végétal (3/4 Cup + 2 tbsp Plant Based Milk)
1 càc de Vanille (1 tsp Vanilla Extract)

Cheesecake:

180 gr de Noix de Cajou (180 gr Cashews)
1 Boîte de Crème de Coco Partie Solide (1 Can Full Fat Coconut Milk)
1 càs de Zeste de Citron (1 tbsp Lemon Zest)
1 càs de Jus de Citron (1 tbsp Lemon Juice)
1 càs de Sirop d’Agave (1 tbsp Agave Syrup)
6 càs d’Huile de Coco Fondue (6 tbsp Melted Coconut Oil)

Topping:

230 gr de Myrtilles (230 gr Blueberries)
1 càc de Zeste de Citron + Jus (1 tsp Lemon Zest + Juice)
2 càs de Sucre (2 tbsp Sugar)
1 càc de Fécule de Maïs (1 tsp Cornstarch)

Instructions

Soak Cashews: Place the cashews in hot boiling water and soak them for 1 hour to soften, which will help achieve a creamy texture for the cheesecake layer.
Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) and line or grease an 18 cm (8 inch) springform cake pan for easy removal later.
Mix Dry Ingredients for Cake: In a large bowl, combine the flour, sugar, and baking powder. Stir well to evenly distribute the dry ingredients.
Add Wet Ingredients to Cake Batter: Add the lemon zest, lemon juice, oil, plant-based milk, and vanilla extract to the dry ingredients. Mix gently until combined; be careful not to overmix to keep the cake tender.
Bake the Cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool completely inside the pan to prevent cracking.
Prepare Blueberry Topping: In a saucepan, combine the blueberries, lemon zest, and sugar. Whisk the lemon juice together with the cornstarch until smooth, then stir this mixture into the blueberries. Heat over medium heat, stirring occasionally for about 10 minutes until the sauce thickens without breaking the blueberries. Remove from heat, transfer to a container, and refrigerate.
Make Cheesecake Layer: Drain the soaked cashews and place them in a blender along with the solid part of the coconut cream, lemon zest, lemon juice, agave syrup, and melted coconut oil. Blend until smooth, creamy, and thick in consistency.
Assemble and Chill: Pour the cheesecake mixture evenly over the cooled lemon cake in the pan. Refrigerate the cake for at least 2 hours to allow the cheesecake layer to set fully.
Demold and Decorate: Carefully remove the cake from the springform pan. Spoon the chilled blueberry topping over the cheesecake layer as a decorative and flavorful finish.
Serve: Slice and enjoy this refreshing vegan lemon cake with creamy blueberry cheesecake topping.

Notes

Soaking the cashews for at least an hour ensures a silky smooth cheesecake filling.
Do not overmix the cake batter to maintain a light and tender crumb.
The blueberry topping should be gently cooked to create a sauce without mashing the berries.
Chilling the assembled cake for a minimum of 2 hours is crucial for the cheesecake layer to firm up.
Use a springform pan for easy removal without damaging the delicate layers.

Prep Time: 15 minutes (including cashew soaking time preparation)
Cook Time: 30 minutes (baking) + 10 minutes (topping cooking)
Category: Dessert
Method: Baking
Cuisine: French-inspired Vegan

Keywords: vegan lemon cake, blueberry cheesecake, plant-based dessert, dairy-free cheesecake, vegan baking, lemon blueberry dessert