Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)


Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries from Canned-Time.com  - #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycakes #lemoncake 

I love lemon cake.  I love chocolate cake.  I love blueberry pie.

I love this cake too now. 

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries from Canned-Time.com  - #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycakes #lemoncake

Lemon Sour Cream Cake with Cacao Nibs and Wild Blueberries
A delicious gluten free fresh berry cake that will impress the guests and the taste buds. The mild lemon cake and sour berries and dairy free sour cream make for a tasty blend of traditional tastes without the dairy and gluten and guilt.
  1. I made this cake in an 8 inch spring form pan but I'm sure it would work fine as a sheet cake. You will need to adjust the bake times though.
  1. 1 cup Gluten-free Oats
  2. 1/2 cup Brown Sugar
  3. 1/2 cup Raisins
  1. 1 cup Almond Milk (I used Vanilla)
  2. 1 tsp Yeast
  3. 3 Tbs. Maple Syrup
  4. 3 Flax Eggs (3 Tbs. Ground Flax seed mixed with 6 Tbs. Water)
  5. 12 oz. Silken Tofu blended with juice of 2 lemons (I used Meyer Lemons)
  6. 1 tsp Lemon Liquid Stevia or plain stevia mixed with 1 Tbs. Lemon zest
  7. 1/2 tsp Sea Salt
  8. 1 cup Buckwheat flour
  9. 1/4 cup Corn Meal ( I used self rising)
  10. 1 Tbs. Baking Soda
  1. 1 cup of Cocoa powder mixed with 2 Tbs. Cacao Nibs
  2. 1 cup Wild Blueberries or other fruit ( I used thawed Wild Blueberries from Trader Joe's)
  1. Pulse together the crust ingredients in a food processor until the dough becomes sticky. Press down the dough onto the bottom of a medium size spring form pan. Chill while you make the cake batter.
  2. Mix together your water and flax, set aside.
  3. Warm the almond milk to 110 degrees. Add in the maple syrup, stevia and yeast. Set aside to allow the yeast to grow and foam up.
  4. Blend together the Buckwheat flour, corn meal, baking soda and salt.
  5. In a food processor, blend the tofu and flax egg. After your yeast is foamy, blend that mixture in with the tofu until smooth.
  6. Add in the dry ingredient mixture with the wet a little at a time, pulsing but not over blending.
  7. Pour the batter on top of the crust.
  8. Bake at 375 for 30 or until your cake internal temperature is about 160 degrees. This is easy to check with a meat thermometer.
  9. When the cake is completely cooled, top with the cocoa mixture and berries. Remove from the spring form pan after chilling the cake to help firm the top.
  1. Meyer Lemons have a sweeter mildly sour flavor more like an orange. If you use regular lemons in the cake, you may want to increase the sweetener slightly.
  2. This cake is moist and slightly fragile. It will crumble when cut if you don't let it cool completely. I kept mine in the refrigerator as well. Add any berries you'd like. The wild blueberries are very mildly sweet and you may want to try something more sour for your topping.

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries from Canned-Time.com  - #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycakes #lemoncake

 Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email.

Happy Easter everyone ♥


Don't be selfish...share ♥Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someonePrint this page

22 thoughts on “Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

  1. narf77

    Now this looks MOST interesting Ms Angela. Something that I will be messing around with using my finished kefir to raise it (like sourdough) rather than the traditional yeast. Looks like narf7 has another cooking adventure on her hands 🙂

      1. narf77

        Interesting combination. Sounds like a “chake” or maybe a “cakese”? Either way NOM! Dense cakey goodness makes me twitch with happiness. I am not a great fan of airy light things. Give me a big wodge of dense (dare I say “moist” it seems like a faux pas to use that word these days but I am anything BUT trending 😉 ) cake full to the gills with bits (nuts, fruit, floor scrapings…) and I am one happy narf7 camper. Add a huge (bucket) mug of tea and I am in 7th heaven 🙂 I made hot cross buns this year. The top of them set fire to the toaster. I think it’s “back to the drawing board” for narf7 and her hot cross buns…

          1. narf77

            Don’t laugh…I recently got piss drunk on my aged finished kefir thanks to the high component of date paste and a hot few days and I dare say I would have been after chake as well apart from the fact that my legs wouldn’t quite work…here I was thinking that I was a healthy straight living girl and was laid out flat by kefir! 😉

              1. narf77

                I reckon it was 100 proof. Certainly packed a punch I can say. It took me 5 hours to get it out of my system! Whodathunk that sesame milk and date paste fermented could pack such a kick! I have since started adding more sesame milk and less date paste in order to be able to drink the stuff without rocketing straight to narf7’s happy place. A good thing to keep in the fridge for whenever I feel low. I reckon you could get used to that happy place… 😉

  2. thepeacepatch

    goodgolly that’s a meal in itself! How about a strawberry version for breakfast, an orange version for lunch and a blueberry (limoncello-soaked?) for dinner. 😉
    Thanks for the recipe!

    1. Angela @ Canned Time Post author

      Wow, what wonderful ideas and I love when readers put their own twist on a recipe. That’s what makes blogging fun. So many fruits would go with this cake…….blueberry is just a start.
      Thanks 😉

  3. The Vegan 8

    This looks incredible Angela! I love so many things about it…the buckwheat flour, the lemon and the blueberries on top. Such a healthy, hearty cake too! I don’t think I’ve ever seen a crust for on top of the cake like that and baked, only seen it in baked cheesecakes or raw desserts. I bet that adds a really nice crunchy topping and there are so many different flavors! Love it.

  4. rika@vm

    That looks delicious, Angela! Wild blueberries & cacao nibs…such an unique combination! I haven’t seen blueberries yet in my area…hopefully the farmers’ market will have it this weekend! How was your weekend! Hope it was lovely! 🙂

  5. rika@vm

    I love lemon cake and blueberry pies, but not the chocolate cake (I can’t eat all chocolate cake at all unless it has something else with it, e.g., caramel or coffee). What a delicious looking cake, Angela, at first I thought it was cocoa bits on the top (the round balls), but it was actually blueberries! I love that you combine all flavors into one! Save me a piece, please xxx

  6. Sherrie Voth

    My mouth is watering with this pictures!

    I would like to try this recipe this weekend since this could be a nice surprise to my father that is coming home!

    Any other tips or warning while making this recipe, i want it to be perfect!

Leave a Reply

Your email address will not be published. Required fields are marked *

Facebook Iconfacebook like buttonTwitter Icontwitter follow button
%d bloggers like this: