Vegan Blackberry Chantilly Cake

5 from 2 votes

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!

Prep Time40

Cook Time30

Cooling Time2

Total Time3 10

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 579kcal

Author: Megan Calipari

Cost: $10

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.

Notes

The instant vanilla pudding mix has starch in it that stabilizes the chantilly cream, so it will stay light and fluffy for days. I used Jell-O instant pudding mix.

It is important to leave the blackberries that are in the middle of the cake whole. If they are sliced or chopped, the juice will make the chantilly cream 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.

Nutrition