One Bowl Easy Lavender Blackberry Cake (Vegan & Egg-less)

 Ingredients

Blackberry Jam:

8 oz fresh blackberries, rinsed

¼ cup maple syrup (or granulated sugar)

Juice from 1 lemon

 

Lavender Blackberry Cake:

1 ½ cups (300 ml) dairy-free milk

1 tsp dried culinary lavender

1 tbsp apple cider vinegar

1 ½ cups (300 g) granulated sugar

1 cup (225 g) salted vegan butter, melted and cooled

1 cup (240 g) dairy-free yogurt, room temperature

2 tbsp vanilla extract

3 ¾ cups (450 g) all-purpose flour (or gluten-free 1:1 baking flour + 1 tbsp arrowroot/cornstarch)

3 tsp baking powder

¾ tsp baking soda

⅓ tsp sea salt

½ cup blackberry jam (from above)

 

Blackberry Cream Cheese Frosting:

1 batch vegan cream cheese frosting

½ cup blackberry jam (from above)

Optional: 1 cup powdered sugar (if needed)

Fresh blackberries for garnish

 

 

Instructions

1. 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.

 

2. Make the Blackberry Jam:

In a medium pot, combine blackberries, maple syrup (or sugar), and lemon juice over medium heat.

Stir until the mixture comes to a boil, and cook the blackberries until soft.

Mash the berries with a spatula or fork, then continue cooking until the jam thickens and reduces by about ⅓ (around 5 minutes).

Allow the jam to cool. It will thicken as it cools. You can place it in the fridge while preparing the batter.

 

3. 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.

 

4. Make the Cake Batter:

In a large bowl, whisk together the melted vegan butter, sugar, dairy-free yogurt, and vanilla extract.

Add the 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.

 

5. Swirl the Blackberry Jam:

Dollop spoonfuls of the cooled blackberry jam on top of the cake batter.

Use a butter knife to gently swirl the jam into the batter, being careful not to overmix.

 

6. Bake the Cake:

Bake the cake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before frosting.

 

7. Make the Blackberry Cream Cheese Frosting:

Prepare your vegan cream cheese frosting as per the instructions.

Mix in the blackberry jam and additional powdered sugar (if needed) to achieve the desired consistency.

Beat until the frosting is smooth and fluffy.

 

8. Frost and Decorate:

Once the cake has fully cooled, frost it with the blackberry cream cheese frosting.

Garnish with fresh blackberries and enjoy!

Storage:

Fridge: Store in an airtight container in the refrigerator for up to 4 days.

Freezer: Freeze for up to 3 months (note: frosting may soften slightly after freezing).

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