Vegan Champagne Cake with Roasted Bluberries

A vegan layer cake perfect for celebrations. Champagne cake layered with roasted blueberries and fresh blueberry buttercream.

For the cake:
3/4 cup vegan champagne or prosecco
3/4 cup non-dairy milk
1 tsp lemon juice
1 cup organic cane sugar
1/3 cup plus 2 tbsp grapeseed or other neutral oil
2 tsp vanilla extract
2 cups light spelt flour or ap flour
3 tbsp potato starch
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt

For the frosting:
1/2 cup fresh blueberries, pureed
3/4 cup vegan butter
3/4 cup shortening or additional vegan butter
4-4 1/2 cups organic powdered sugar
2 tsp vanilla extract
1/8 cup non-dairy milk

For the roasted blueberries:
2 cups fresh blueberries
2 tsps organic cane sugar

View the full recipe at Emmylou’s Kitchen →