Home ยป Chocolate blackberry cake recipe | ft Wilton

Chocolate blackberry cake recipe | ft Wilton

Vegan, quick & easy.

Transform your plain chocolate cake into a beautiful purple spectacle, filled with blackberries and a rich purple berry buttercream.

This simple yet effective, not forgetting very delicious two-tier cake just screams summer to me! It’s the ultimate cake to enjoy on a hot and sunny day, in the garden with a glass of fizzy lemonade- YUM!

I made two vegan chocolate cakes and layered them with a thick blackberry buttercream frosting, adding in some fresh blackberries, topped off with homemade buttercream flowers!

I’ve partnered up with Wilton to create this ‘blooming’ marvellous cake!

Wilton is my favourite baking brand. They make some of the best bakeware as well as amazing baking videos which you’ll be hooked on watching!!!

I used their dough scraper to create the marble/galaxy crumb coat/naked cake look, along with a variety of their piping tips to make the buttercream flowers! How pretty are they? 

The cakes are rich, chocolaty and moist. The addition of berries inside just makes these cakes super fruity and irresistible! I am over the moon with how it turned out, everyone who’s tried this cake LOVE’S it which is always a bonus.

This cake would be perfect for a garden party, wedding, special occasion or Mothers day! 

Preparation- 10 minutes

Baking time- 28-30 minutes

Serves- Approximately 10-12

Level- Medium

Ingredients for the cake

-480ml of almond milk (I use unsweetened)

-2 teaspoons of apple cider vinegar

-420g of self-raising flour 

-480g of golden caster sugar

-3 tablespoons of cocoa powder (You can use cacao)

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-120g of coconut oil (melted)

Ingredients for the buttercream

-210g of dairy-free butter

-600g of icing sugar

-1 tablespoons of blackberry jam

-2 teaspoons of freeze-dried blackberry powder

-1/2 teaspoon of dairy-free milk (I use unsweetened almond)


-Fresh blackberries

To make the cakes

Step 1- Preheat your oven to 180 degrees c and line two 8 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Pour equal amounts of batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.

Step 2- Separate the buttercream into 2 bowls, leaving one plain white. Then add in the jam and blackberry powder to the other.

Step 3- Stack and fill the cake with the purple buttercream and fresh blackberries, then crumb coat the whole cake and pop into the fridge to set. 

This will take around 1 hour.

Step 4- Once the crumb coat is set, apply another coat of white buttercream and purple buttercream for the galaxy effect and level until smooth. I use my large Wilton bakers blade/cake scraper.

Watch this amazing video on how to perfectly crumb coat a cake.

I made some buttercream flowers out of leftover buttercream frosting.

Watch this Wilton video on ‘How to make buttercream flowers’.

I dusted on some of the Wilton red colour dust to the flowers for added texture.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!

It’s been a dream of mine to partner with Wilton so a huge thank you! 

Discover Wilton on social media

Facebook- https://www.facebook.com/wilton.cake.decorating/

 Twitter- https://twitter.com/WiltonCakes

Instagram- https://www.instagram.com/wiltoncakes/

Make sure you follow me on my social media

My Instagram- https://www.instagram.com/thelittleblogofvegan/

Facebook- https://www.facebook.com/littleblogofvegan/

Twitter- https://twitter.com/BlogofVegan

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3 

All of my social media links are in the side bar…come and say Hi ๐Ÿ™‚

Share and follow me for more yummy posts to come!

Holly Jade



  1. Natalie
    June 24, 2018 / 5:35 am

    WOW this cake is gorgeous! I love blackberries and chocolate together! YUM!

    • The Little Blog of Vegan
      June 26, 2018 / 12:54 am

      Thankyou Natalie! x

  2. HollieandFiggs
    June 24, 2018 / 9:40 am

    I just love the colours of this cake and blackberries and chocolate together are heaven. Would love to have a peice ๐Ÿ’œ

    • The Little Blog of Vegan
      June 26, 2018 / 12:56 am

      You're so lovely! Thankyou so much! I would love to share with you ๐Ÿ™‚ x

  3. Teresa Halminton
    June 25, 2018 / 9:08 am

    Love how you decorate the cake so much!! Thank you for sharing the recipe!
    color picker

    • The Little Blog of Vegan
      June 26, 2018 / 12:54 am

      Thankyou so much Teresa! Means alot to me ๐Ÿ™‚ x

  4. Kelita
    July 25, 2018 / 4:03 pm

    Hi Holly!
    This looks amazing – going to try it on Friday. I have a question about the butter… do you leave yours out to soften to room temp or take straight from the fridge? Every time I try to make buttercream with dairy free spread, it splits! Help

    • The Little Blog of Vegan
      July 26, 2018 / 10:35 pm

      Thankyou so much Kelita! I use my butter from the fridge!!! I whip it up until its really light in colour! ๐Ÿ™‚ It's all about finding one that works for you x

  5. Bridgette
    February 4, 2023 / 2:49 pm

    Has anyone in the comments actually made it? I am about to put all my ingredients together. I will update.

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