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    Home » Recipes » The Best Vegan Cake and Cupcake Recipes

    Vegan Blackberry Chantilly Cake

    Published: Jul 28, 2023 · Modified: Jun 7, 2025 by Megan Calipari · This post may contain affiliate links · 1 Comment

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    This Vegan Blackberry Chantilly Cake is a moist, tender layer cake that is filled with blackberries and vegan whipped cream. The perfect cake for berry season!

    Picture of the finished vegan blackberry chantilly cake.
    This Vegan Blackberry Chantilly cake is easy and delicious

    I love berry season! And it goes by fast, so you have to take full advantage. It's the perfect time to make my Vegan Peach Blackberry Cobbler, a Vegan Fruit Tart, or my Vegan Blackberry Lemon Bread. Or this Vegan Blackberry Chantilly Cake!

    This cake is perfect for beginners! You need no special equipment and Vegan Whipped Cream Frosting is easier to work with than Vegan Vanilla Buttercream Frosting.

    Jump to:
    • Ingredients
    • Method
    • Best Vegan Whipping Cream
    • How to Build a Layer Cake
    • Top Recipe Tips
    • The Best Cake Pans
    • Variations
    • Storage
    • Looking for More Easy Cake Recipes?
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Here is what you need to make this Vegan Blackberry Chantilly Cake:

    Flour: Regular old all-purpose flour, here. I always recommend King Arthur.

    Leaveners: A combination of baking powder and baking soda for a light and tender cake.

    Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.

    Oil: I use canola oil, but any neutral oil will work.

    Lemon Zest and Juice: The lemon juice will activate the baking soda and the zest is for flavor.

    Whipped Cream: Whipped cream is the frosting for this vegan layer cake recipe.

    Fresh Blackberries: Plenty of fresh blackberries are baked into the cake layers and go in between the layers and atop the cake. If you love blackberries, you have to make my Blackberry Hand Pies next!

    A slice of vegan blackberry chantilly cake on a white plate
    Perfect for any celebration.

    Method

    To mix the cakes for this Vegan Blackberry Chantilly Cake, first, combine the flour, baking powder, baking soda and salt in a medium bowl.

    Then, combine the non-dairy milk, sugar, oil, lemon zest and juice and vanilla in a large bowl.

    Next, add the dry ingredients in to the wet ingredients and whisk to form a batter.

    Now, divide the batter between two pans and top with chopped blackberries.

    And thats it!

    ingredients for making the cake batter
    Ingredients for the cakes
    blackberries added onto the cake batter
    Add chopped blackberries before baking
    baked cake layers
    Baked cakes

    Best Vegan Whipping Cream

    My favorite vegan heavy cream is Silk Heavy Whipping Cream.

    I also like Country Crock Plant Cream.

    How to Build a Layer Cake

    I love a simple two-layer cake like my Vegan Vanilla Cake. They are easy to stack and perfect for beginners. And this Vegan Chantilly Cake no different! Here is how to do it:

    First, place a cake layer upside down onto a cake board or cake stand.

    Next, add half of the whipped cream on to the cake and use a spatula or the back of a spoon to spread it to the edge of the cake.

    Then, top with about ¾ cup of whole blackberries. Distribute the berries as evenly as possible across the cake.

    Now, top with the remaining cake, upside down, again.

    Finally, top with the remaining whipped cream and decorate with the remaining blackberries.

    whipped cream dolloped onto a cake layer
    Dollop half of the whipped cream onto a cake layer
    Whipped cream spread onto a cake layer
    Spread it out
    Blackberries on top of vegan whipped cream
    Evenly distribute blackberries

    Top Recipe Tips

    For this Vegan Blackberry Chantilly Cake, use whole blackberries in between the cake layers.

    This will prevent the juice from running into the whipped cream, which can make it runny.

    Be sure to cool the cakes COMPLETELY before stacking. If the cake is warm it will make the whipped cream fall which will leave you with a mess.

    The Best Cake Pans

    I love Fat Daddios cake pans. They are sturdy, bake evenly and I've never had a cake stick to them! And I bake a lot of cake.

    Picture of a Vegan Blackberry Chantilly layer cake on a cake stand
    Its light and full of fresh blackberries.

    Variations

    You can use any berry you like for this recipe.

    It would be delicious with blueberries, raspberries or strawberries!

    But, if you want a chocolate and fruit cake, definitely make my Vegan Chocolate Strawberry Fudge Cake instead!

    Storage

    To store this Vegan Blackberry Chantilly Cake, lightly cover this cake with plastic wrap or place it into a cake box or large container and keep in the refrigerator for up to 3 days.

    Or, if making ahead of time, bake the layers then tightly wrap them and freeze for up to a month. Then thaw and build the cake when you are ready to serve.

    A bite of vegan blackberry chantilly cake on a fork
    The perfect bite!

    Looking for More Easy Cake Recipes?

    • A slice of cake on a plate with the rest of the cake on a cake stand in the background
      Easy Vegan Honey Cake
    • Vegan Strawberry Shortcake Cake on a white cake stand. The cake is a two-layer cake with strawberries and whipped cream in between the layers and on top.
      Vegan Strawberry Shortcake Cake
    • Vegan Biscoff Cake with biscoff buttercream on a small plate.
      Biscoff Cake (Vegan!)
    • Vegan Gluten Free chocolate cake on a small plate with a bite taken out of it.
      Vegan Gluten Free Chocolate Cake

    If you tried this Vegan Blackberry Chantilly Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    A layer cake on a white cake stand

    Vegan Blackberry Chantilly Cake

    Megan Calipari
    This Vegan Blackberry Chantilly Cake is a moist, tender layer cake that is filled with blackberries and vegan whipped cream. The perfect cake for berry season!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 Servings
    Calories 400 kcal

    Equipment

    • 1 Large Mixing Bowl
    • 1 Medium Bowl
    • 1 Whisk
    • 1 Rubber Spatula
    • 2 8" Round Cake Pan
    • 1 Stand Mixer or Hand Mixer with the whip attachment

    Ingredients
      

    • 1 ½ Cups All Purpose Flour
    • 2 teaspoon Baking Powder
    • ¼ teaspoon Baking Soda
    • ½ teaspoon Kosher Salt
    • 1 Cup Non-Dairy Milk I used oat milk
    • 1 Cup Granulated Sugar
    • ⅓ Cup Canola Oil
    • 2 teaspoon Lemon Juice
    • 2 teaspoon Vanilla Extract
    • Zest of ½ a Lemon
    • ¾ Cup Fresh Blackberries, chopped

    For the Whipped Cream Frosting

    • 2 Cups Vegan Heavy Whipping Cream I used Silk brand
    • ¼ Cup Powdered Sugar, Sifted

    To Build and Decorate the Cake

    • 1 ¼ Cups Fresh Blackberries, left whole

    Instructions
     

    Bake the Cakes

    • Preheat oven to 350* F. Prepare 2 8" 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 the flour, baking powder, baking soda and salt with a whisk. Set aside.
      1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
    • Combine the non-dairy milk, sugar, canola oil, lemon juice, vanilla extract, and lemon zest in a large bowl. Whisk well to combine.
      1 Cup Non-Dairy Milk, 1 Cup Granulated Sugar, ⅓ Cup Canola Oil, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract, Zest of ½ a Lemon
    • Add the dry ingredients to the wet ingredients and whisk to form the batter.
    • Divide the batter equally between the two prepared pans and use a spatula to spread the batter evenly.
    • Top each cake with the chopped blackberries.
      ¾ Cup Fresh Blackberries, chopped
    • Bake in a 350* oven for 19-23 minutes or until a toothpick inserted into the center of the cakes comes out clean.
    • Allow the cakes to cool completely before proceeding.

    Make the Whipped Cream

    • In the bowl of a stand mixer fitted with the whip attachment, add the vegan heavy whipping cream and sifted powdered sugar.
      2 Cups Vegan Heavy Whipping Cream, ¼ Cup Powdered Sugar, Sifted
    • Whip on high speed until stiff peaks are achieved, 2-3 minutes.

    Build the Cake

    • Place one cake 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 ¾ cup of whole blackberries evenly around the cake.
      1 ¼ Cups Fresh Blackberries, left whole
    • Add the second cake on top and top with the remaining whipped cream. Decorate with the remaining blackberries.

    Nutrition

    Calories: 400kcal
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Teresa Porter

      July 18, 2024 at 2:46 am

      5 stars
      I forgot to rate the granola recipe! I’m also making the blackberry cake for my granddaughter’s birthday at her request!

      Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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