This cake features three layers of moist coconut sponge studded with juicy blueberries, layered with creamy coconut buttercream, and filled with gooey blueberry jam. It’s egg-free, dairy-free, and super simple to make!
Vegan Blueberry Coconut Cake
This Blueberry Coconut Cake features three layers of moist coconut sponge with juicy blueberries, homemade blueberry jam, and creamy coconut buttercream. Perfect for a delightful and refreshing treat!
Blueberry Coconut Cake
This cake features three layers of moist coconut sponge studded with juicy blueberries, layered with creamy coconut buttercream, and filled with gooey blueberry jam. It's egg-free, dairy-free, and super simple to make!
Ingredients
Coconut Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup shredded unsweetened coconut
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup coconut milk
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free buttermilk 1 cup almond milk + 1 tbsp vinegar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Blueberry Jam:
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
Coconut Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 tsp vanilla extract
- ½ cup shredded unsweetened coconut
Instructions
Prepare the Coconut Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, mix the coconut milk, vegetable oil, dairy-free buttermilk, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Blueberry Jam:
- In a medium saucepan, combine the blueberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring frequently, until the mixture thickens and the berries break down, about 10-15 minutes.
- Remove from heat and let cool completely.
Prepare the Coconut Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the coconut milk and vanilla extract, mixing until well combined.
- Fold in the shredded coconut.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of blueberry jam over the cake layer.
- Spread a layer of coconut buttercream over the jam.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining coconut buttercream evenly over the top and sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this moist and delicious Blueberry Coconut Cake!
Notes
- Blueberries: Use fresh, ripe blueberries for the best flavor and texture.
- Room Temperature Ingredients: Make sure all ingredients are at room temperature for the best results.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.