A fresh Vegan Blackberry Cake, with homemade blackberry compote, blackberry swirled cake’s and the most incredible blackberry frosting! What could be better’? Oh yeah… the addition of some zesty Lemon of course, *que the drooling!!
I’m so excited to share this recipe with you! Get your apron on, and grab your punnet of blackberries… let’s make a cake!
This cake is a real showstopper, perfect for an afternoon tea. All the elements work beautifully together resulting in a scrumptious bake, perfect for for any time of year and any sort of occasion!
How to make a Vegan Blackberry Cake?
Firstly, you’ll want some delicious sponge cakes. I swear by my vegan sponge cake recipe! It’s super easy to make, doesn’t take long in the oven and best of all, it results in a really spongy, light and flavoursome cake (which you won’t even be able to tell it’s vegan!). That’s when you know it’s a winner!
The key to this cake is to make some blackberry compote. If you’re familiar with my Vegan Raspberry Cake, then this will be familiar to you.
You’ll want to make the compote ahead of time so it has time to cool down before use! I like to make mine the day before making and assembling the cakes!
I use the compote swirled in the cake batter before baking, in the filling and mixed into the buttercream. Compote is so versatile, easy to make and best of all… delicious! It really adds a pop of flavour to any fruity dessert!
What is compote?
Compote is quite like jam. It uses fruit, sugar and a thickening agent like cornstarch / cornflour. It resembles jam in it’s taste and texture but has a stronger flavour, which is why I love baking with it! Plus, its super easy to make!
I have on of the best compote recipes in my brand new book ‘The Little Book of Vegan Bakes‘, where I feature it in Lemon & Raspberry Cookies. Make sure to check it out!
What makes this cake special?
This cake is bursting with blackberries, from the sponge to the filling and frosting! Before baking the cakes, I swirled some blackberry compote into the cake batter. I also added a filling of homemade blackberry compote, which is super quick and easy to make and makes for the most incredible flavour explosion!
The colours are all 100% natural, from the fresh blackberries. As this cake is baked in two 6 ” cake tins, making it a small batch cake, it’s ideal for a small gathering or for two to share for Valentines day!
Make sure to ‘PIN’ the photo below to your favourite Pinterest board!
What makes this the most delicious cake ever, and why you NEED to make it?
The sponge cakes are perfectly light and fluffy.
It’s 100% vegan!
There isn’t any nasty food colours in this cake. All the colours are natural from Blackberries!
I used cream cheese in the frosting which makes it extra creamy!
The addition of the lemon gives a fresh and fruity bust of flavour.
You can make the cakes the day before decorating, just keep them in a tight and sealed container at room temperature.
The buttercream can be whipped up in minutes.
The compote can be made days in advance. It’s super versatile to work with!
You can decorate this cake however you fancy, with fresh blackberries, flowers or even some fresh lemon.
Place the blackberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and lemon juice.
Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn into a jellified sauce.
Store in a sealed container in the fridge until you’re ready to use it. As the compote cools, it’ll turn thick. If this happens, give it a vigorous whisk before using.
Preheat your oven to 180 degrees c fan and line two, 6 inch loose base / push up cake tins with grease-proof paper. Set aside.
In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Add the oil and lemon zest into the ‘buttermilk’ and whisk to combine.
Add the wet ingredients into the dry ingredients and mix.
Pour equal amounts of batter into the lined cake tins (it should be around 350g of batter in each tin). Make sure to tap the tins on the worktop to remove any air bubbles.
Add some of the blackberry compote (approximately 2 teaspoons into each batter), and swirl around the a knife. Don’t add too much compote, as this can effect the texture of the cake.
Pop the cakes into the centre of the preheated oven and bake for around 25-30 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. As the cakes have the compote, they might be sticker than usual when first out of the oven.
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.
In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
Sift in the icing sugar and add in 2 tablespoons of blackberry compote, whip on high speed for a couple of minutes to incorporate it.
Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy. The buttercream should be airy and light. You might need to add in some more butter to get it to the right consistency. Tip- If the buttercream ever looks like it’s splitting, add chunk’s more butter at a time while its still whipping on medium / high speed. It’ll come back together within a minute or two.
To store: Keep this cake stored in a sealed container in the fridge. Best eaten within 3 days of making. Un-iced cakes can be stored in a sealed container at room temperature for 2 days.
What is aquafaba? Aquafaba is the water from a can/tin of chickpeas. The chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and delicious meringue buttercream. You can also get aquafaba in a carton for easy use. Check it out here.
My favourite vegan block butter to use is Flora Plant Based Block and Naturli Block.
Dairy-free cream cheese: Any vegan friendly cream cheeses would work fab for this recipe! My favourite vegan cream cheese to use is Violife or Sainsbury’s own dairy-free cream cheese.
Cook Time:30 minutes
Category:Cakes and layer cakes
Keywords: blackberry cake, small batch cake, vegan blackberry cake, blackberries