This Vegan Blackberry Chantilly Cake is a moist, tender layer cake that is filled with fresh blackberries and whipped cream. This cake requires no special decorating tools and is the perfect recipe for cake decorating beginners!
Blackberries are one of my favorite berries to bake with! They are sweet, slightly tart, and have the best texture. I love to add them to muffins like my Vegan Blackberry Muffins and quickbreads like my Blackberry Lemon Bread. And they make the perfect filling for Blackberry Handpies!
And in this Vegan Blackberry Chantilly Cake, fresh blackberries really shine! This cake is packed with lemon zest, swirled with blackberry jam, and layered with fluffy whipped cream and plenty of blackberries. It is the perfect cake for berry season and tastes like Summer. So let's make it!
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Why You'll Love This Recipe
- This is the easiest cake you will ever stack and decorate, so it is perfect for beginners!
- The Vegan Whipped Cream Frosting is light, fluffy, and ready in just 10 minutes.
- This Blackberry Chantilly Cake is completely vegan and dairy-free, so anyone can enjoy it!
- The cake is tender and moist and swirled with blackberry jam.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Non-Dairy Butter: I love Country Crock Plant Butter for baking, but use your favorite!
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Lemon Zest and Juice: Blackberries and lemon are a delicious combination, so I couldn't resist adding some to this cake. Don't forget to zest the lemon before juicing it!
Instant Vanilla Pudding Mix: This stabilizes the vegan chantilly cream, so it holds its shape for days.
Non-Dairy Heavy Whipping Cream: My favorite vegan heavy cream is Silk Heavy Whipping Cream, but I also like Country Crock Plant Cream!
Fresh Blackberries: You will need two 6-ounce containers of fresh blackberries for this Vegan Blackberry Chantilly Cake. If you are a strawberry lover, you have to try my Vegan Strawberry Shortcake Cake!
Blackberry Jam: I used Bonne Maman Blackberry Preserves, but use your favorite!
Special Equipment
You will need a stand mixer fitted with the whisk attachment or a hand mixer for the vegan chantilly cream.
And you'll need two 8-inch cake pans. I love Fat Daddio's cake pans. They are sturdy, bake evenly, and I've never had a cake stick to them. And I bake a lot of cakes!
Method
Step 1. In a large bowl, combine sugar, non-dairy milk, melted non-dairy butter, lemon zest, lemon juice, and vanilla extract.
Whisk until well combined.
Step 2. Then, add flour, baking powder, baking soda, and salt, and whisk to form the cake batter.
Step 3. Divide the cake batter evenly between two prepared cake pans.
Then, add three tablespoons of blackberry jam, evenly spaced, to each pan, and use a butter knife to swirl the jam through the cake batter.
Bake the cake layers in a 350*F oven for 31-33 minutes or until a toothpick inserted into the cakes comes out clean.
Allow the vegan blackberry cake layers to cool completely before stacking.
Step 4. To make the vegan chantilly cream, add non-dairy heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment.
Whip the cream on medium-high for 30 seconds, then sprinkle the powdered sugar and instant vanilla pudding mix on top.
Next, return the mixer to medium-high speed and whip the cream until it holds stiff peaks, 1-2 minutes.
Then, cover with plastic wrap and place the bowl in the refrigerator for 10 minutes before frosting the cake.
Step 5. To stack the cake, place a cake layer upside down on a cake board or a cake plate.
Scoop half of the vegan chantilly cream onto the cake layer and use an offset spatula or a butter knife to spread it evenly to the edges of the cake.
Then, top the chantilly cream with a 6-ounce container of whole blackberries.
Step 6. Place the second cake layer on top, upside down again, and top that layer with the remaining vegan chantilly cream.
Spread the chantilly cream to the edges and decorate the cake with a second 6-ounce container of blackberries.
I like to cut some of the blackberries in half on top for a little variation.
Recipe FAQ's
Keep the cake in the refrigerator until you are ready to serve.
With any leftover cake, lightly cover with plastic wrap or place it into a cake box or large container and keep in the refrigerator for up to 3 days.
Lemon and vanilla both enhance the flavor of blackberries!
Whipped cream is not sweetened, while chantilly cream is lightly sweetened.
Expert Recipe Tips
For this Vegan Blackberry Chantilly Cake, use whole blackberries in between the cake layers. This prevents the blackberry juice from running into the chantilly cream, which can make it runny.
Be sure to cool the cake layers completely before stacking. If the cake is warm, it will make the whipped cream fall, which will leave you with a mess.
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📖 Recipe
Vegan Blackberry Chantilly Cake
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- 2 8" Round Cake Pans
- 1 Stand Mixer or Hand Mixer with the whisk attachment
Ingredients
- 2 ⅔ Cups All-Purpose Flour
- 2 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 ½ Cup Non-Dairy Milk I used oat milk
- 1 ½ Cup Granulated Sugar
- 9 tablespoon Non-Dairy Butter, melted and cooled
- 2 teaspoon Lemon Zest This is the zest of a whole lemon.
- 2 teaspoon Lemon Juice
- 2 teaspoon Vanilla Extract
- 6 tablespoon Blackberry Jam
For the Vegan Chantilly Cream
- 2 Cups Vegan Heavy Whipping Cream I used Silk brand
- ¼ Cup Powdered Sugar, Sifted
- 2 tablespoon Instant Vanilla Pudding Mix See note!
To Build and Decorate the Cake
- 12 Ounces Fresh Blackberries See note
Instructions
Bake the Cakes
- Preheat oven to 350* F. Prepare two 8-inch round cake pans by greasing them with coconut oil and inserting a parchment circle into the bottom of each pan.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine and set aside.2 ⅔ Cups All-Purpose Flour, 2 ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- In a large bowl, combine the non-dairy milk, sugar, melted non-dairy butter, lemon zest, lemon juice, and vanilla extract. Whisk well to combine. Then, add the dry ingredients to the wet ingredients and whisk to form the batter.1 ½ Cup Non-Dairy Milk, 1 ½ Cup Granulated Sugar, 9 tablespoon Non-Dairy Butter, melted and cooled, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract, 2 teaspoon Lemon Zest
- Divide the batter equally between the two prepared 8-inch cake pans and use a spatula to spread the batter evenly. Then, top each pan of batter with 3 tablespoons of blackberry jam. Try to distribute the jam evenly across the batter. Then, take a butter knife and gently swirl the jam into the batter.6 tablespoon Blackberry Jam
- Bake in a 350* F oven for 31-33 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely before stacking.
Make the Whipped Chantilly Cream
- In the bowl of a stand mixer fitted with the whip attachment, add the vegan heavy whipping cream. Turn the mixer to medium-high and whip the cream for 30 seconds. It should be noticeably thicker, but not thick enough to hold a peak.2 Cups Vegan Heavy Whipping Cream
- Sprinkle the powdered sugar and instant vanilla pudding mix across the cream. Then, turn the mixer back on to medium-high speed and mix until the chantilly cream holds stiff peaks, 1-2 minutes.¼ Cup Powdered Sugar, Sifted, 2 tablespoon Instant Vanilla Pudding Mix
- Cover the bowl with plastic wrap and place it in the refrigerator for 10 minutes before stacking the cake
Build the Cake
- Place one cake layer upside down on a serving plate or cake stand.
- Add half of the whipped cream onto the cake and spread out with a spatula or the back of a spoon. Then, add about 6 ounces of whole blackberries evenly around the cake. See note!
- Add the second cake on top, upside down again, and top with the remaining whipped cream. Decorate with the remaining blackberries. Refrigerate until you are ready to serve.
Teresa Porter says
I forgot to rate the granola recipe! I’m also making the blackberry cake for my granddaughter’s birthday at her request!
Sarah says
If scaling to 9” cake pans, how much would you increase recipe and bake time by?