Lemon sheet cake with blueberry and coconut whipped cream

DSC_0156This recipe has been kept in my drafts folder for a while now, waiting for the best time to be published. I made this recipe on Sunday- my day in the kitchen- and I really craved a really tangy and light lemon cake, you know, the one with the ridiculous amount of layers of airy cake and whipped cream… the one tried and tested recipe that has been carefully written in my recipe book and the one recipe laden with eggs, butter and sugar and not so very vegan…
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So it was a bright and sunny Sunday morning and I decided to re-create this lemon recipe into something vegan and healthy. I’ve still been eating and cooking vegan, if you read my previous post, which is a super plus!

I used a plain vegan cake recipe with lemon jest and juice, raw sugar and coconut palm sugar to get that perfect caramel-lemon flavour that I love. I make this cake in a square tin, since it was the closest at hand.

I iced this cake with some coconut whipped cream, a dairy-free version of plain whipped cream (oh! and there’s a lovely tutorial on this blog– with step by step picture- on how to make this). I swirled some super-fast blueberry sauce through the cream as well and topped it with my favourite… pistachios.

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Lemon sheet cake with blueberry and coconut whipped cream


  • 1 cup plain flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup + 2 tbsp (150ml)coconut milk (or any other milk)
  • 1/4 cup raw sugar
  • 1/2 cup + 2 tbspcoconut palm sugar (or brown sugar)
  • 1/4 cup coconut oil, melted
  • 150mlapplesauce
  • 1/3 cup desiccated coconut
  • zest + juice of 1/2 a lemon
  • 1 tsp vanilla extract
  • 1 can full-fat coconut milk, refrigerated overnight
  • 1/4 cup icing sugar, sifted
  • 1 tsp vanilla extract
  • 3/4 cup blueberries (I used frozen blueberries)
  • 1 tsp rosewater
  • 1/4 cup ground pistachios (optional)


  1. Preheat the oven to 180C. Grease and line a 20 x 20 cm tin with grease proof paper, extending 2 cm off the sides.
  2. In a large bowl, sift the flour, baking powder, desiccated coconut and salt.
  3. In a separate bowl, whisk together the melted coconut oil, coconut milk, raw sugar, coconut palm sugar, vanilla extract, lemon juice and zest.
  4. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  5. Bake for 20-25 minutes. To test, insert a toothpick into the center of the cake, it should come out clean. Set aside to cool completely.
  6. Meanwhile, place the blueberries and rosewater in a small saucepan and cook until the blueberries are soft and slightly mushed. Set aside to cool completely while whipping the cream.
  7. Remove the chilled can from the fridge and flip it upside-down, pour out the coconut water.
  8. Scoop the coconut fat into a bowl and whip until light and fluffy, whip in the vanilla extract and icing sugar to combine.
  9. Swirl in the blueberry sauce into the whipped cream and pour on top of the cake, spreading the mixture out to the sides of the cake. Sprinkle with ground pistachio and refrigerate for at least 1 hour.
  10. Slice into 18 portions and serve chilled.

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