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
Scale
- 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