Name: Vegan Blackberry Cake with Blackberry Compote and Light Buttercream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 150g fresh or frozen blackberries; 50g caster sugar; 2 tablespoons cornstarch (cornflour); 1 tablespoon lemon juice; 240ml dairy-free milk; 1 teaspoon apple cider vinegar; 210g self-raising flour; 200g caster sugar; 1/2 teaspoon baking powder; 1/2 teaspoon bicarbonate of soda; 60g sunflower oil; Zest of 1 lemon; 2 tablespoons blackberry compote (for swirling); 160g dairy-free block butter; 40g dairy-free cream cheese; 200g icing sugar; 1 teaspoon vanilla extract; 40ml aquafaba (chickpea brine); 2 tablespoons blackberry compote; Fresh blackberries; Mint leaves (optional)

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Introduction

This vegan blackberry cake is a delightful treat bursting with fresh berry flavor and light, creamy frosting. Perfect for any occasion, it combines a moist crumb with tangy compote and airy buttercream for a show-stopping dessert.

The image shows a tall layered cake with pink frosting, decorated with small blackberries and green leaves on the sides. The cake has several visible layers inside, alternating between light brown cake and cream filling. One slice is cut out, revealing the layers clearly, and the slice is placed behind the main cake. The cake sits on a simple white cake stand, positioned on a white marbled surface. In the background, there are white and red flowers in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g fresh or frozen blackberries
50g caster sugar

2 tablespoons cornstarch (cornflour)
1 tablespoon lemon juice

240ml dairy-free milk
1 teaspoon apple cider vinegar

210g self-raising flour
200g caster sugar
1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda
60g sunflower oil
Zest of 1 lemon

2 tablespoons blackberry compote (from recipe)
160g dairy-free block butter*
40g dairy-free cream cheese*

200g icing sugar
1 teaspoon vanilla extract
40ml aquafaba (chickpea brine)

Fresh blackberries (for decoration)
Mint leaves (for decoration, optional)

Instructions

Step 1: Make the blackberry compote by placing blackberries, sugar, cornstarch, and lemon juice into a medium saucepan. Cook over medium-high heat, stirring constantly for 5-8 minutes until thickened. Remove from heat and let cool. Store in the fridge until ready to use.

Step 2: Preheat the oven to 180°C fan and line two 6-inch loose base cake tins with greaseproof paper.
Step 3: Combine the dairy-free milk and apple cider vinegar in a bowl and whisk together. Let sit for 10 minutes to curdle, creating vegan ‘buttermilk.’
Step 4: In a large bowl, sift together flour, sugar, baking powder, and bicarbonate of soda. Mix well.

Step 5: Add sunflower oil and lemon zest to the curdled milk, whisking to combine.
Step 6: Pour the wet ingredients into the dry ingredients and mix to form a smooth batter.
Step 7: Divide the batter evenly between the prepared tins (about 350g each). Tap the tins on the counter to remove air bubbles.

Step 8: Add about 2 teaspoons of blackberry compote on top of each batter, then swirl gently with a knife. Avoid adding too much compote as it may affect texture.
Step 9: Bake in the oven for 25-30 minutes until a skewer inserted comes out clean and cakes are springy to the touch.
Step 10: Cool cakes completely on a wire rack. Store in a sealed container until ready to frost.

Step 11: To make the buttercream, beat dairy-free butter and cream cheese in a large bowl until creamy.
Step 12: Sift in icing sugar, add 2 tablespoons blackberry compote, and whip on high speed until well combined.
Step 13: Pour in aquafaba and whip for about 5 minutes until light and creamy. Adjust consistency by adding more icing sugar or butter as needed.

Step 14: Stack the cakes using the buttercream and additional compote as filling. Press the second layer gently on top.
Step 15: Apply a thin crumb coat of buttercream over the cake and chill in the freezer for 3-5 minutes until firm but not frozen.
Step 16: Apply a thick layer of buttercream smoothly around the cake. Use a spatula to create decorative lines if desired.

Step 17: Pipe swirls of leftover buttercream around the top edge using a star nozzle.
Step 18: Decorate the sides with fresh blackberry halves and add mint leaves for a fresh finish.

Tips & Variations

Use frozen blackberries for the compote if fresh are out of season; just thaw before cooking.

For a stronger lemon flavor, add a teaspoon of lemon extract to the batter.
If your buttercream begins to split, add small chunks of dairy-free butter gradually while mixing on medium-high speed.
Try swapping blackberries for raspberries or blueberries for a different berry twist.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for best texture. Leftover buttercream can be kept in the fridge and whipped again briefly before use.

How to Serve

The image shows a slice of two-layer cake on a white plate. The cake layers are light brown with bits of blackberries baked inside. Between the layers and on top, there is thick pink frosting with a smooth texture. Some blackberry pieces and dark red jam are oozing slightly from the middle. The cake slice is surrounded by fresh blackberries on a white marbled surface. In the background, part of the whole cake is visible on a white cake stand, covered with the same pink frosting, decorated with whole blackberries and small green leaves. There are deep pink flowers and a gold fork near the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can substitute regular milk if you are not avoiding dairy. The buttermilk effect will work the same with apple cider vinegar.

What is aquafaba and why is it used in the frosting?

Aquafaba is the liquid from chickpeas and acts as a vegan egg white substitute. It helps whip the frosting airy and light, giving the buttercream a fluffy texture.