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Blackberry Lavender Cake with Swirled Frosting

This Blackberry Lavender Cake is soft, fragrant, and bursting with fresh berry flavor, making it a beautiful dessert for spring and summer celebrations.

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5 from 2 reviews
  • Author: Parita Kansagra
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Dairy-Free, Vegan

Ingredients

Units Scale

Blackberry Lavender Jam:

  • 2 tsp dried lavender
  • 6 cups blackberries
  • 1/2 tbsp lime/lemon juice
  • 1/4 cup maple syrup

Cake Batter:

  • 263g all purpose flour
  • 29g cornflour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 240g non-dairy milk
  • 1 tsp apple cider vinegar
  • 70g salted vegan butter, softened at room temp
  • 150g granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup homemade blackberry lavender jam

Frosting

  • 76g vegan cream cheese
  • 200g icing sugar
  • 65g vegan butter, softened at room temp
  • 1/2 tbsp homemade jam (plus 1-2 tbsp more to swirl on top)

Instructions

  1. Making the jam: Add the blackberries, lavender, lemon juice, and maple syrup to a small saucepan. Bring to a gentle boil. Mash the berries with a potato masher, then simmer for 5–8 minutes until slightly thickened. Transfer to a jar and cool completely.

  2. Cake Batter:Preheat oven to 180°C/356°F. Line the bottom of a 10-inch springform pan with parchment paper. Grease the sides of the pan and the parchment paper with a little vegan butter. In a small bowl, combine the non-dairy milk and apple cider vinegar. Set aside to curdle. In a large bowl, beat the vegan butter and sugar for 2–3 minutes until light and creamy. Add the vanilla extract and beat again. Pour in the buttermilk (mixture may look separated). Add the flour, cornstarch, salt, baking powder, and baking soda. Fold until no visible flour remains.

  3. Assemble and bake: Transfer the batter to the prepared tin. Dollop 1/2 cup jam over the top and swirl with a knife. Tap the pan on the counter 1–2 times to remove air bubbles. Bake for 35–45 minutes, or until a toothpick comes out clean. Cool completely.
  4. Buttercream frosting: Beat the vegan cream cheese and vegan butter until smooth. Gradually mix in the icing sugar until thick and creamy. Fold in 1–2 tablespoons jam to create swirls.
  5. Frost the cake: Spread the frosting over the cooled cake. Swirl 1-2 tbsp more of the jam over the buttercream frosting. Top with a few more fresh blackberries. Slice and serve. Enjoy!!

Find it online: https://cookingwithparita.com/recipe/blackberry-lavender-cake-with-swirled-frosting/