Description
This Vegan Blackberry Cake is a delightful plant-based dessert featuring a moist blackberry-infused sponge layered and topped with a light, fluffy dairy-free buttercream enhanced with fresh blackberry compote. Perfectly balanced with a hint of lemon zest and the natural tartness of blackberries, this cake is ideal for vegan celebrations or anytime you crave a fruity, delicious treat.
Ingredients
Scale
Blackberry Compote
- 150g fresh or frozen blackberries
- 50g caster sugar
- 2 tablespoons cornstarch (cornflour)
- 1 tablespoon lemon juice
Cake Batter
- 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)
Buttercream Frosting
- 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
Decoration
- Fresh blackberries
- Mint leaves (optional)
Instructions
- Make the Blackberry Compote: Place the blackberries, sugar, cornstarch, and lemon juice in a medium saucepan. Cook over medium-high heat, stirring continuously to avoid burning, until the mixture thickens and boils, about 5-8 minutes. Remove from heat and let cool to thicken further. Store in the fridge until ready to use, whisking before use if it becomes too solid.
- Prepare Cake Tins and Oven: Preheat the oven to 180°C fan. Line two 6-inch loose base or push-up cake tins with greaseproof paper and set aside.
- Create Vegan Buttermilk: In a bowl, combine dairy-free milk with apple cider vinegar and whisk. Let sit for 10 minutes to curdle.
- Mix Dry Ingredients: Sift the self-raising flour, caster sugar, baking powder, and bicarbonate of soda into a large mixing bowl. Stir to combine.
- Combine Wet Ingredients: Add sunflower oil and lemon zest to the curdled milk and whisk well.
- Make the Batter: Pour the wet ingredients into the bowl with dry ingredients and mix until just combined.
- Fill Cake Tins: Divide the batter evenly between the two prepared tins (about 350g per tin). Tap the tins gently on the counter to remove air bubbles.
- Swirl in Blackberry Compote: Spoon approx. 2 teaspoons of blackberry compote into each tin and swirl gently with a knife to create a marbled effect, being careful not to disturb the batter too much to avoid impacting texture.
- Bake the Cakes: Bake in the center of the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean and the cakes are springy to touch. They may be slightly sticky initially due to the compote.
- Cool the Cakes: Remove cakes from oven and transfer to a wire rack. Allow to cool completely. Once cooled, store in a sealed container to keep fresh before frosting.
- Prepare the Buttercream: In a large mixing bowl, whip dairy-free butter and cream cheese together until creamy using a stand mixer or hand mixer.
- Add Icing Sugar and Compote: Sift in icing sugar, add blackberry compote, and whip on high speed for a few minutes to combine fully.
- Incorporate Aquafaba: Pour in aquafaba and whip for 5 minutes until the mixture is light and fluffy. If buttercream becomes too soft, add more icing sugar or butter gradually while mixing to achieve a thick, airy texture. If splitting occurs, add small chunks of butter gradually while whipping to recombine.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of buttercream and some blackberry compote evenly on top.
- Stack Layers: Add the second cake layer on top, pressing gently to adhere.
- Crumb Coat: Apply a thin coat of buttercream all over the cake to seal crumbs. Chill in the freezer for 3-5 minutes to firm up the buttercream but do not freeze the cake.
- Final Frosting: Apply a thick, even layer of buttercream over the cake’s top and sides, smoothing with a cake scraper or palette knife.
- Create Decorative Texture: Use a small offset spatula to make decorative lines in the buttercream surface.
- Pipe Buttercream Swirls: Transfer remaining buttercream to a piping bag fitted with a star nozzle (Wilton 2D recommended) and pipe decorative swirls around the top edge of the cake.
- Decorate: Halve fresh blackberries and place them scattered around the cake’s sides. Optionally finish with fresh mint leaves on top for a vibrant finish.
Notes
- Use either fresh or frozen blackberries for the compote; frozen works well when fresh are out of season.
- If leftover compote thickens too much after refrigeration, whisk vigorously before using.
- Ensure not to overmix batter to keep cake tender.
- The baking time may vary slightly depending on oven differences; start checking at 25 minutes.
- If the buttercream appears too soft or watery, add more icing sugar gradually to thicken.
- For best results, use good quality dairy-free butter and cream cheese alternatives to achieve a creamy texture.
- Allow the cake to come to room temperature if refrigerated before serving for optimal flavor and texture.
- The aquafaba whips similarly to egg whites, helping to create a light vegan buttercream without eggs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan cake, blackberry cake, dairy-free dessert, vegan buttercream, plant-based cake, blackberry compote, lemon zest cake
