This Vegan Blackberry Cake is easy to make and perfect for Mother’s Day coming up or as a spring dessert. It is not overly sweet and will be loved by all eaters.
I am a lover of all berries. However, I have to say I don’t give blackberries enough attention. Oftentimes when I am grocery shopping or going to the farmer’s market I see and will buy strawberries or blueberries more than blackberries themselves. I used to find the color not as appealing as the luscious reds in strawberries and raspberries themselves.
However, having purchased and grown a blackberry plant a couple summers ago, I came to appreciate blackberries more. There is a sense of mysteriness to them being darker in color. Yet, they are fragile with how soft they are.
Thinking about all the spring produce and desserts that can be made and also reminiscing over my blackberry tree which I do not have with me anymore being in an apartment without a garden area, I decided to make this Blackberry Vanilla Cake. It is made gluten-free friendly and with the easiest Homemade Blackberry Jam that will save you money from buying a can in store.
If you saw my last post with the Vegan Vanilla Cupcakes you know I am currently thinking about all the vanilla desserts which I do not make often enough. So that led me to have the base layer of this blackberry cake as vanilla. This blackberry cake tastes even better with this blackberry buttercream frosting.
Are you hungry to try this Vegan Blackberry Vanilla Cake yet? Here are the ingredients you will need:
-gluten-free flour (can sub for regular all-purpose flour)
-organic coconut sugar
-unsweetened plant-based milk of choice
-flaxseed meal or chia seeds
-vegan cream cheese
-organic powdered sugar
-fresh or frozen blackberries
Let’s start baking this Vegan Blackberry Vanilla Cake!Print
This Vegan Blackberry Cake is easy to make and perfect for Mother’s Day or as a spring dessert. It is not overly sweet and will be loved by all eaters.
-3 cups gluten-free flour (or all-purpose flour)
-1 ¾ cups organic coconut sugar
-½ cup unsweetened applesauce
-1 cup unsweetened almond milk (or any other plant-based milk of choice)
-1 tbsp lemon juice
-4 flaxeggs (¼ cup flaxseed meal + 11 tbsp water) (can sub with chia seeds)
-2 tsp baking powder
-1 tbsp vanilla extract
-½ cup coconut oil, melted
-3 cups fresh or frozen blackberries
-3 tbsp maple syrup
-2 tsp chia seeds
Blackberry Buttercream Frosting
-1 cup unsalted vegan butter, room temperature
-1 8-ounce package vegan cream cheese
-3 ½ cup organic powdered sugar
-½-1 tbsp blackberry jam
- Preheat the oven to 350 degrees F. Line three 6-inch cake pans with parchment paper and spray lightly with some oil.
- Make the cake first. Combine the milk together with the lemon juice and let it sit for at least 5 minutes.
- In a large bowl, combine the flour, coconut sugar, and baking powder together. Mix well.
- In a separate bowl, combine the applesauce, milk with lemon juice, flaxeggs, vanilla extract and coconut oil together. Mix well. Slowly add in the flour mixture and combine well being careful not to overmix.
- Divide the batter evenly into the 3 cake pans. Bake for 35-40 minutes or until toothpick comes out clean. Let the cakes cool completely before frosting.
- Make the Blackberry Jam. Add the blackberries and maple syrup into a saucepan or small pot and let them melt over medium heat. Once they start to slightly boil, add in the chia seeds and reduce the heat to low. Continue to stir until it thickens, about 10 minutes. Once ready, remove from the heat and let cool completely.
- To make the Blackberry Buttercream Frosting, add the vegan butter and cream cheese into a large mixing bowl. Whip them together using a mixer. Slowly add in the powdered sugar. Once the powdered sugar is incorporated, add in the cooled blackberry jam. Add more if you want a darker color. Let it set in the fridge for 5 minutes once ready.
- To layer the cake, slice off any uneven parts on top of the cake. Add about ¼ cup of the frosting onto the top of 2 of the cakes. Divide some of the blackberry jam and top on top of the 2 cakes that have been layered with the frosting.
- Top the 2 cakes together carefully, then top with the remaining cake. Using the rest of the frosting, frost the cake as you like. Top with fresh blackberries if desired. Set the cake in the fridge for 10-15 minutes before slicing. Enjoy!
Keywords: blackberries, vanilla cake, vegan cake, layered cake, gluten-free cake