Blackberry Vanilla Cream Cake is easy to make and wonderfully refreshing
A naked-style cake that screams summer — simple to assemble and topped with whipped cream. Perfect for warm-weather gatherings.
The blackberry compote is juicy and saucy, letting fresh juices soak into each cake layer
BONUS: This cake works well with a 1:1 gluten-free flour blend (for example, Bob’s Red Mill).
Watch a step-by-step video demonstration to see how the vanilla cake comes together.
Try the chocolate and blackberry version for a richer alternative
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Notes for Success
This recipe is a scaled-down version of the original vanilla cake that normally serves 15, adjusted to bake perfectly in 6″ cake pans. Double the quantities below for 7″ pans or for two 8″ layers.
Low-sugar baking is possible with this recipe. You can reduce granulated sugar in the compote or omit confectioners’ sugar from the whipped cream for a lighter result.
Fresh or frozen blackberries both work — if using fresh berries, you may need an extra 1/4 cup water
Use your preferred vegan whipped cream; brands and recipes whip up differently, so plan for about 1 cup liquid cream (or ~2 cups whipped volume) depending on what you use.
Use edible flowers if you plan to decorate the cake
Blackberry Vanilla Cream Cake
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Ingredients
For the Cake
- ¾ cup Plant Milk (177ml)
- 2 teaspoon Vinegar (10ml)
- 4 Tbs Vegan Butter (56g)
- 4 Tbs Vegetable Oil (60ml)
- ¾ cup Granulated Sugar (150g)
- ¼ teaspoon Salt
- 2 teaspoon Vanilla Extract (10ml)
- ½ cup Cake Flour (60g)
- 1 cup All Purpose Flour (125g)
- 1 teaspoon Baking Soda
For the Compote
- 2 cup Fresh or Frozen Blackberries *see notes
- ¼ cup Granulated Sugar adjust to taste
- 2 Tbs Water
- 1 teaspoon Cornstarch
For the Filling & Icing
- 1 cup Vegan Whipped Cream *see notes
- ¼ cup Confectioners’ Sugar
Instructions
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Preheat the oven to 350°F (175°C). Grease and line your 6″ cake pan(s) with parchment.
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Combine the vegetable oil with the melted vegan butter, then add the vanilla extract and set aside.
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Mix the plant milk with the vinegar and let it sit for 5 minutes to thicken. (Soy milk thickens best, but any plant milk will work.)
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Sift the dry ingredients, including sugar, into a large bowl.
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Pour the wet ingredients into the dry and whisk until smooth: the thickened plant milk and the butter/oil mixture should combine into a uniform batter.
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Divide the batter into the prepared pans and bake immediately at 350°F for 15 minutes. Then reduce the oven to 325°F and bake another 10–15 minutes, depending on pan size. The centers should be springy or pass the toothpick test with moist crumbs.
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Let the cakes cool in the pans until they are safe to handle, then turn them out onto a rack to finish cooling completely.
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Make the blackberry compote: combine blackberries, sugar, and water in a medium saucepan and cook over medium heat, stirring occasionally.
Bring to a boil, then reduce to a simmer and cook until the berries begin to break down.
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Mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Return the compote to a boil, stir in the slurry, boil for 30 seconds, then remove from heat and cool.
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When the compote and cake layers are fully cooled, whip your vegan cream to medium-stiff peaks. Add confectioners’ sugar to taste, or omit for a lower-sugar version.
Notes
Both fresh and frozen blackberries work; fresh berries may require an additional 1/4 cup water while cooking.
Plan for about 1 cup liquid cream (or approximately 2 cups whipped volume) for filling and icing; results vary by brand and technique.
Storage: Keep the assembled Blackberry Vanilla Cream Cake refrigerated. Wrapped loosely, it will stay fresh for up to 5 days.