Vegan Gluten Free Vanilla Cake with a Blueberry Filling and Lime Buttercream

You can't go wrong with this vegan gluten-free cake! The fresh blueberries topping and velvety filling will make your taste buds happy, while the refreshing lime buttercream finishes it off in style. This is perfect for weddings or special occasions where you want something sweet but not too rich - stats just like us!

CAKE WITH BUTTERCREAMVEGAN

Nathalie Pham

12/29/20211 min read

Shopping List

Vegan Vanilla Cake

Check the instructions for the sponge cake here.


Vegan Butter Cream Ingredients

250g Vegan Butter Substitute (Earth Balance Butter Sticks USA - or Stork - Ireland/UK)
500g Icing (Powered Sugar)
Juice and Peel of one Lime


Blueberry Filling

300g Frozen Blueberries
50g (1/4c) Sugar
2 tbsp Corn or Potato Starch
1 tbsp of Lime Juice
1 tsp of Vanilla Extract

Instructions

Follow instructions for the Banana Sponge Cake Recipe. Let the cake cool down while making the Blueberry Filling and Buttercream.

Making the Lime Buttercream

  1. Beat 250g room-temperature Butter or Butter Substitutes like Earth Balance (USA) or Stork (Ireland) with a stand or hand-held mixer. It is very important that the butter is room temperature and soft to touch.

  2. Add slowly 500g of Powdered or Icing Sugar to the Vegan Butter. Keep mixing the butter and the sugar until well-combined.

  3. Add 1 tsp of Vanilla Extract and 1 tbsp of Lime Juice and whisk one more time to blend the buttercream.

Assembling the Cake

  1. Place Cake Bottom Layer on a Cake Pad. Scope the cooled down and at least room temperature Blueberry filling onto the first cake layer.

  2. Place Cake 2nd Layer on the Blueberry Filling. Press the cake layer to even out the cake.

  3. Place 1/3 of the Lime Buttercream Filling on the 2rd cake layer. Spread the filling evenly out from the center. Leave some space on the cake edges

  4. Place Cake 3rd Layer on the Buttercream. Press the cake layer to even out the cake.

  5. Make the Crumb layer. Spread 1/3 of the Lime Buttercream on the top and the sides of the cake layers. Let the cake and the buttercream cool down in the fridge for a few hours. The buttercream should be solid to touch.

  6. Finish the cake. Spread the remaining room temperature buttercream onto the top and the sides of the cake. Even the top and the sides for a professional look.

Decorating the Cake

  1. Pipe the Rosettes. Fill the remaining Lime buttercream into a piping bag. Pipe the rosettes starting in the center of the cake and working your way out. Watch the video for more piping instructions.