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This vegan Blackberry Lavender Cake is soft, fragrant, and bursting with fresh berry flavor, making it a beautiful dessert for spring and summer celebrations. Delicate lavender notes pair perfectly with juicy blackberries in tender cake layers, while a swirled blackberry lavender frosting adds a naturally vibrant color and creamy finish. Whether you’re baking for a special occasion, brunch, or simply want an elegant homemade cake, this Blackberry Lavender Cake is as stunning as it is delicious.

Why you’ll love this Blackberry Lavender Cake with Swirled Frosting
recipe:

• Beautiful floral flavor: The lavender adds a light, elegant note that perfectly complements the sweet-tart blackberries.
• Bursting with real blackberry taste: Made with real berries for natural color and fresh flavor.
• Soft and tender cake: Moist, fluffy texture that stays delicious for days.
• Gorgeous swirled frosting: Blackberry vanilla frosting creates a stunning bakery-style finish.
• Perfect for special occasions: Ideal for spring gatherings, bridal showers, birthdays, or brunch.

Ingredients for this Vegan Blackberry Lavender Cake:

• Blackberries: Fresh or frozen blackberries add natural sweetness, color, and a bright berry flavor.
• Lavender: Culinary lavender provides a delicate floral note. Just like the blackberries, it’ll be used in the homemade jam, which will be swirled into the cake batter but also the frosting.
• Lime/Lemon juice: Adds brightness and helps balance the sweetness while enhancing the blackberry flavor in the homemade jam.
• Maple syrup: Naturally sweetens the jam and pairs beautifully with the floral lavender and tart blackberries.
• Vegan butter: Salted or unsalted both work well, so use whatever you have on hand. I do prefer to use salted.
• Flour: All-purpose flour forms the base of the cake. A small amount of cornflour helps create a soft, tender, and fluffy texture.
• Baking soda + baking powder: Using both provides the perfect amount of lift for a light and airy cake.
• Sugars: Granulated sugar sweetens the cake layer perfectly.
• Non-dairy milk: Oat milk, soy milk, almond milk, or any plant-based milk will work in this recipe.
• Apple cider vinegar: Combined with the non-dairy milk to create a simple homemade buttermilk. Lemon juice can be used as a substitute.
• Vanilla extracts: A touch of vanilla extract enhances the flavor and complements the blackberry and lavender.
• Salt: Just a pinch balances the sweetness and rounds out all the flavors.
• Vegan cream cheese: Creates a smooth, tangy frosting that balances the sweetness and complements the fruity swirled jam.
• Icing sugar: Sweetens and thickens the frosting, giving it a smooth, spreadable consistency.

Making the homemade blackberry lavender jam…

Add the fresh blackberries, lavender, lemon juice, and maple syrup to a small saucepan. Bring the mixture to a gentle boil over medium heat. Once boiling, use a potato masher to mash the blackberries, helping them release their juices and break down.

Continue cooking for 5–8 minutes, stirring occasionally, until the mixture thickens slightly. Remove from the heat and transfer the jam to a jar or heat-safe bowl. Allow it to cool completely before using, it will continue to thicken as it cools.

To save time, you can use store-bought blackberry jam (but you’ll miss out on the lavender notes).

The quick and easy fluffy vanilla cake batter…

Start by making the vegan buttermilk. In a small bowl, combine the non-dairy milk and apple cider vinegar. Stir and set aside for a few minutes to curdle.

In a large mixing bowl, beat the vegan butter and sugar together for 2–3 minutes, until light and creamy. Add the vanilla extract and beat again for another 2–3 minutes until well combined.Pour in the vegan buttermilk. The mixture may look slightly separated at this stage, but that’s completely normal.

Add the flour, cornstarch, salt, baking powder, and baking soda. Gently fold the dry ingredients into the wet ingredients until no visible flour remains. Avoid overmixing.

Transfer the batter to a lined baking tin, spreading it evenly. Dollop about 1/2 cup of the homemade jam over the top, then use a chopstick or knife to gently swirl it into the batter.

Tap the baking tin on the counter 1–2 times to release any air bubbles. Pop into the oven, and bake for 45–55 minutes, or until a toothpick inserted into the centre comes out clean.

Frosting the Blackberry Lavender Cake…

Allow the cake to cool completely before adding the frosting. While the cake cools, beat the vegan cream cheese and vegan butter together until smooth and creamy.

Gradually add the icing sugar and beat until the frosting is thick, smooth, and well combined. Spoon in 1–2 tablespoons of the homemade jam and gently fold it through just 1–3 times, creating soft swirls without fully mixing it in.

Dollop the buttercream frosting over the cooled cake and use a spatula to spread it evenly across the top. If you’re extra like me, swirl 1-2 tbsp of the homemade jam and top with fresh blackberries. Slice and serve for the prettiest spring-inspired cake, with delicate swirls and vibrant blackberry flavor in every bite.

Storing the cake…

Store the frosted cake in an airtight container in the refrigerator for up to 4–5 days. Before serving, let it sit at room temperature for 20–30 minutes to allow the frosting to soften and the flavors to shine.

Once you try this Blackberry Lavender Cake with Swirled Frosting recipe, please leave a star rating and review below — it really helps my blog and means so much to me. And don’t forget to tag me on Instagram with your photos so I can share your beautiful recreations!

More vegan recipes you’ll love…

• Cheesecake Carrot Cake Bars
• Seriously Fudgy Vegan Brownies
• Strawberry Lemon Dutch Baby
• One-Pot Spicy Eggplant Pasta
• Earl Grey Muffins Swirled with Blueberry Jam

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