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–+ servings
A layer cake on a white cake stand
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5 from 1 vote

Vegan Blackberry Chantilly Cake

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!
Prep Time40 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 400kcal
Author: Megan Calipari
Cost: $10

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