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!
Jump to RecipeThis cake is perfect for beginners! You need no special equipment and Vegan Whipped Cream Frosting is easier to work with than buttercream frosting.
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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.
Salt: For balance.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Sugar: Granulated sugar tenderizes and adds moisture and structure.
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.
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!
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
This Vegan Chantilly Cake is a super easy layer cake to make. Its absolutely perfect for beginners.
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.
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.
Variations
You can use any berry you like for this recipe.
It would be delicious with blueberries, raspberries or strawberries!
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.
Looking for More Cake Recipes?
Vegan Chocolate Cake by: Pick Up Limes
📖 Recipe
Vegan Blackberry Chantilly Cake
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.
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