Blackberry Cake Recipe Vegan: Easy and Delicious Treat

There’s something truly magical about a homemade blackberry cake, especially when it’s entirely vegan. This delicious dessert combines the sweet-tart flavor of fresh blackberries with a moist, tender crumb that’s perfect for any occasion.

Whether you’re a seasoned vegan baker or just looking to try something new, this recipe offers a delightful twist on classic berry cakes without any animal products. The best part?

It’s incredibly simple to make, using wholesome ingredients that you can find in any grocery store. From brunches to afternoon teas, this vegan blackberry cake is sure to become a crowd favorite!

In this blog post, I’ll guide you through every step, from gathering your ingredients to baking the perfect cake. Plus, I’ll share tips on how to customize your cake and ideas for serving it.

Ready to impress your friends and family with a sweet treat that’s both compassionate and scrumptious? Let’s get baking!

Why You’ll Love This Recipe

This vegan blackberry cake is a celebration of fresh fruit and simple baking. You’ll appreciate how moist and fluffy it turns out, thanks to the clever use of plant-based ingredients like almond milk and apple cider vinegar that work wonders as egg substitutes.

Unlike many vegan desserts that can be dense or dry, this cake strikes the perfect balance of texture and flavor. The blackberries add juicy bursts throughout, while a hint of lemon zest brightens the whole cake.

It’s naturally sweetened with organic sugar—no refined syrups or artificial sweeteners here.

Plus, this recipe is incredibly flexible. You can use frozen blackberries if fresh aren’t in season, swap the flour for gluten-free alternatives, or even turn it into cupcakes for a fun party snack.

It’s a go-to recipe that you’ll want to bake again and again.

Ingredients

• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup organic cane sugar
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• ⅓ cup vegetable oil (canola or melted coconut oil)
• 1 tsp vanilla extract
• 1 tbsp lemon zest (about 1 lemon)
• 1 ½ cups fresh blackberries (or frozen, thawed and drained)
• Optional: 2 tbsp powdered sugar for dusting

Equipment

• 9-inch round cake pan
• Mixing bowls (large and medium)
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Grease the cake pan with a little oil or line it with parchment paper for easy removal.
2. Prepare the vegan buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes until it curdles slightly.
3. Mix the dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt.
4. Combine sugar and wet ingredients: Add the sugar to the dry mix and gently whisk to combine. Then pour in the vegan buttermilk, vegetable oil, and vanilla extract. Stir until just combined; be careful not to overmix.
5. Add the lemon zest to the batter and fold it in gently.
6. Fold in the blackberries: Reserve a handful to set aside for topping. Add the rest gently into the batter, folding carefully to avoid crushing the berries.
7. Pour the batter into the prepared cake pan. Smooth the top and sprinkle the reserved blackberries evenly over the surface.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
10. Optional: Dust the cooled cake with powdered sugar before serving for a pretty finish.

Tips & Variations

“For the juiciest cake, fresh blackberries are ideal, but frozen work well if thawed and drained thoroughly to avoid excess moisture.”

Use gluten-free flour: Substitute with your favorite gluten-free baking mix for a gluten-free version.

Swap the sugar: Coconut sugar or maple syrup can be used, but reduce the liquid slightly if using syrup.

Add a crumb topping: For extra texture, sprinkle vegan streusel on top before baking.

Try different berries: Blueberries, raspberries, or even a mixed berry medley work beautifully.

Make cupcakes: Divide the batter into lined muffin tins and bake for 20-25 minutes for perfect individual servings.

Nutrition Facts

Serving Suggestions

This vegan blackberry cake is perfect on its own, but you can elevate it with some thoughtful accompaniments. Serve a warm slice with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for a luxurious dessert.

For a brunch or afternoon tea, pair the cake with a hot cup of herbal tea or freshly brewed coffee. A light drizzle of lemon glaze or a dusting of cinnamon adds a lovely twist to the flavor profile.

Looking for more sweet treats? Check out my Chocolate Heaven Cake Recipe or the creamy delight of the Cinnamon Pecan Ice Cream Recipe for a perfect pairing.

Conclusion

Whether you’re new to vegan baking or a seasoned pro, this blackberry cake recipe is a must-try. Its simplicity, combined with the burst of juicy blackberries and the tender crumb, makes for a dessert that’s both wholesome and indulgent.

You’ll love how this cake fits into a compassionate lifestyle without sacrificing flavor or texture.

Perfect for family gatherings, special celebrations, or just a weekend treat, this cake is sure to become a favorite in your recipe collection. Don’t forget to experiment with different berries or add your favorite toppings to make it uniquely yours.

And if you’re in the mood for more delicious recipes, be sure to explore my other creations like the Classico Sun Dried Tomato Alfredo Sauce Recipe for a savory twist on dinner.

Happy baking!

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