One Bowl Easy Lavender Blackberry Cake (Vegan & Egg-Free)
Are you looking for a delightful dessert that tastes as good as it looks? The One Bowl Easy Lavender Blackberry Cake is a perfect choice! This vegan and egg-free cake combines the floral notes of lavender with the sweet and tart flavors of blackberries. It’s not just delicious but also simple to make, requiring only one bowl for mixing.
Why Make This Recipe
There are many reasons to try this cake. First, it’s plant-based, making it suitable for vegan diets. It’s also egg-free, which is great for those with egg allergies. The lavender and blackberry combination not only offers a unique flavor profile but also provides a lovely and colorful presentation. Plus, it’s easy to bake and requires minimal cleanup!
How to Make One Bowl Easy Lavender Blackberry Cake
Ingredients
- 8 oz fresh blackberries, rinsed
- 1/4 cup maple syrup (or granulated sugar)
- Juice from 1 lemon
- 1 1/2 cups dairy-free milk
- 1 tsp dried culinary lavender
- 1 tbsp apple cider vinegar
- 1 1/2 cups granulated sugar
- 1 cup salted vegan butter, melted and cooled
- 1 cup dairy-free yogurt, room temperature
- 2 tbsp vanilla extract
- 3 3/4 cups all-purpose flour (or gluten-free 1:1 baking flour + 1 tbsp arrowroot/cornstarch)
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/3 tsp sea salt
- 1/2 cup blackberry jam (from above)
- 1 batch vegan cream cheese frosting
- Optional: 1 cup powdered sugar (if needed)
- Fresh blackberries for garnish
Directions
Make the Lavender Milk: Bring the dairy-free milk to a boil, then remove from heat. Add the dried lavender and steep for 2-3 minutes. Strain the milk into a heat-safe jar, discard the lavender, and cool the milk in the fridge.
Make the Blackberry Jam: In a medium pot, combine blackberries, maple syrup (or sugar), and lemon juice over medium heat. Stir until it boils and cook until soft. Mash the berries then continue cooking until it thickens. Allow it to cool.
Prep for Baking: Preheat your oven to 350°F (175°C). Line a 9×13-inch cake pan with parchment paper. Add 1 tbsp of apple cider vinegar to the cooled lavender milk and set aside.
Make the Cake Batter: In a large bowl, whisk together the melted vegan butter, sugar, dairy-free yogurt, and vanilla extract. Add flour, baking powder, baking soda, and sea salt. Slowly pour in the lavender milk while whisking until just combined. Pour the batter into the prepared cake pan.
Swirl the Blackberry Jam: Dollop cooled blackberry jam on top of the batter. Use a butter knife to gently swirl the jam into the batter, being careful not to overmix.
Bake the Cake: Bake the cake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a cooling rack.
Make the Blackberry Cream Cheese Frosting: Prepare your vegan cream cheese frosting as instructed. Mix in blackberry jam and additional powdered sugar if needed. Beat until smooth.
Frost and Decorate: Once the cake has fully cooled, frost with blackberry cream cheese frosting. Garnish with fresh blackberries and enjoy!
How to Serve One Bowl Easy Lavender Blackberry Cake
Serve this beautiful cake as a dessert for any occasion! It’s perfect for birthdays, picnics, or a simple afternoon treat. Pair it with a scoop of dairy-free ice cream for an extra special touch.
How to Store One Bowl Easy Lavender Blackberry Cake
Store the cake in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Note that the frosting might soften slightly after freezing.
Tips to Make One Bowl Easy Lavender Blackberry Cake
- Make sure your vegan butter is melted and cooled before mixing it into the batter.
- If you’re not keen on lavender, you can skip it or replace it with another flavor like lemon or almond extract.
- Use fresh blackberries for the best flavor, but frozen can work in a pinch!
Variation
You can customize this cake by adding nuts, like chopped walnuts or pecans, for added texture. Consider experimenting with other fruits, such as strawberries or raspberries, to change up the flavors.
FAQs
1. Can I use regular milk instead of dairy-free milk?
Yes, you can use regular milk if you’re not following a vegan diet.
2. What can I substitute for gluten-free flour?
Use a gluten-free 1:1 baking flour along with 1 tbsp of arrowroot or cornstarch.
3. How do I make the cake less sweet?
You can reduce the sugar in both the cake and the jam to make it less sweet. Just adjust according to your taste preference.
4. How long does the frosting last?
The frosting can be stored in the refrigerator for about a week in an airtight container.
Enjoy baking and savoring your One Bowl Easy Lavender Blackberry Cake!
Print
One Bowl Easy Lavender Blackberry Cake
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
A delightful vegan and egg-free cake that combines floral lavender notes with sweet blackberries, all made in one bowl for easy cleanup.
Ingredients
- 8 oz fresh blackberries, rinsed
- 1/4 cup maple syrup (or granulated sugar)
- Juice from 1 lemon
- 1 1/2 cups dairy-free milk
- 1 tsp dried culinary lavender
- 1 tbsp apple cider vinegar
- 1 1/2 cups granulated sugar
- 1 cup salted vegan butter, melted and cooled
- 1 cup dairy-free yogurt, room temperature
- 2 tbsp vanilla extract
- 3 3/4 cups all-purpose flour (or gluten-free 1:1 baking flour + 1 tbsp arrowroot/cornstarch)
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/3 tsp sea salt
- 1/2 cup blackberry jam
- 1 batch vegan cream cheese frosting
- Optional: 1 cup powdered sugar (if needed)
- Fresh blackberries for garnish
Instructions
- Make the Lavender Milk: Bring the dairy-free milk to a boil, then remove from heat. Add the dried lavender and steep for 2-3 minutes. Strain and cool the milk in the fridge.
- Make the Blackberry Jam: In a medium pot, combine blackberries, maple syrup, and lemon juice over medium heat. Stir until boiling and cook until soft. Mash and continue cooking until thick. Allow to cool.
- Prep for Baking: Preheat your oven to 350°F (175°C). Line a 9×13-inch cake pan with parchment paper. Add apple cider vinegar to cooled lavender milk and set aside.
- Make the Cake Batter: In a large bowl, whisk melted vegan butter, sugar, dairy-free yogurt, and vanilla extract. Add flour, baking powder, baking soda, and sea salt. Slowly pour in lavender milk while whisking until just combined. Pour batter into the prepared cake pan.
- Swirl the Blackberry Jam: Dollop cooled blackberry jam on top of the batter. Gently swirl into the batter without overmixing.
- Bake the Cake: Bake for 50-55 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Make the Blackberry Cream Cheese Frosting: Prepare frosting as instructed, mixing in blackberry jam and powdered sugar if needed until smooth.
- Frost and Decorate: Once the cake is cool, frost with blackberry cream cheese frosting and garnish with fresh blackberries.
Notes
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Fresh blackberries provide the best flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cake, lavender cake, blackberry dessert, egg-free cake, one bowl recipe