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