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–+ servings
A slice of blueberry jam cake on a white plate
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5 from 1 vote

Vegan Blueberry Jam Cake

This Vegan Blueberry Jam Layer Cake recipe is composed of soft vanilla cake layers, fluffy vanilla buttercream and plenty of blueberry jam or jelly.
Prep Time2 hours
Cook Time20 minutes
Cooling time1 hour
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 Servings
Calories: 411kcal
Author: Megan Calipari
Cost: $7

Equipment

  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Spatula
  • 3 6" Cake Pans OR 2 8" Cake Pans
  • 1 Baking Sheet
  • 2 Piping Bags
  • 1 Large Round Pastry Tip optional
  • 1 Cake Stand or Cake Board
  • 1 Offset Spatula
  • Parchment Paper

Ingredients

  • 1 ½ Cups All Purpose Flour
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 1 Cup Non Dairy Milk
  • 1 Cup Granulated Sugar
  • ⅓ Cup Canola Oil
  • 2 teaspoon Lemon Juice
  • 2 teaspoon Vanilla Extract

Frost and Decorate

  • 1 Cup Blueberry Jam or Jelly
  • 1 ½ Recipes Vegan Vanilla Frosting or 4 cups of store bought frosting
  • 1 Cup Blueberries

Instructions

To Bake the Cakes

  • Prepare either 3 6" cake pans or 2 8" cake pans by greasing them well and inserting parchment circles into the bottom of the pans.
  • Preheat Oven to 375* F.
  • In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
    1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
  • In a large bowl, combine non dairy milk, sugar, canola oil, lemon juice and salt. Whisk well.
    1 Cup Non Dairy Milk, 1 Cup Granulated Sugar, ⅓ Cup Canola Oil, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
  • Add the dry ingredients into the wet ingredients and whisk to form the batter.
  • Divide the batter into prepared cake pans and spread evenly to the edges.
  • Bake in a 375*F oven for 16-19 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool for 30 minutes, then line a baking sheet with parchment and turn the cakes out onto the baking sheet.
  • Place the baking sheet with the cakes on it into the freezer to chill for 1 hour.

To Stack and Decorate the Cake

  • Fit one piping bag with a large round pastry tip. Fill the bag half way with vanilla frosting.
    1 ½ Recipes Vegan Vanilla Frosting
  • Fill the other piping bag with blueberry jam.
    1 Cup Blueberry Jam or Jelly
  • Remove the cakes from the freezer and place one cake upside down on your cake board or cake stand.
  • Use the vanilla buttercream to pipe a circle around the edge of the cake all the way around. Then pipe another circle leaving about ¾ inch of space between the two. Then pipe one more small circle in the middle, again leaving about ¾ inch of space. See photos above for reference.
  • Now, pipe the blueberry jam into the spaces between the frosting. You may not use all of the jam, and thats okay!
  • Place another cake layer on top upside down.
  • Repeat.
  • Frost the exterior of the cake with vanilla frosting using an offset spatula or a spoon or knife.
  • Top with blueberries and serve.
    1 Cup Blueberries

Notes

Vegan Vanilla Frosting

Nutrition

Serving: 1Slice | Calories: 411kcal | Carbohydrates: 76g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 315mg | Potassium: 117mg | Fiber: 2g | Sugar: 48g | Vitamin A: 126IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 2mg