Fresh Blackberry Cake with Blackberry Frosting

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I can feel fall trying to make itself comfortable. It is cloudy and and cool and perfect weather for a big bowl of oatmeal and some coffee. Has anyone had a pumpkin latte yet? I must make it soon!

I have been looking at my potted herbs and realized I have to plan more accordingly so I will not waste these precious herbs. I have some basil, mint and rosemary. As I was looking at my basil and mint I realized that something has been getting their teeth or jaws on the leaves. They looked chewed on!

Guess what I saw the other day?


Is this praying mantis not beautiful?? I promise you it was posing for me because as I was taking photos it stopped chewing and climbing over leaves to stop and look at me. It was pretty amazing!

Stay tuned to see what I make with these leftover herbies. I usually make a basil lemonade but I am not quite sure that I can ingest too much basil with being preggers.

This past Sunday we had the new grad students come over for a little dessert and wine get-together. Everyone was to bring their favorite dessert or wine. We had a total of 11 people and lots of desserts! We had:

  • Pecan Sandies
  • Lemon Ricotta Cookies
  • Peanut Butter Cake Pops
  • Chocolate Zucchini Bundt Cake
  • Chocolate Chip Pie

I made sure to add some pretzels to the mix just to add some palate cleansing.

I decided to make a cake. It has been a while since I had made a cake but guess what I scored at the grocery store? 3-4 pounds of FRESH blackberries for 2 bucks! Yes. So apparently the store bought too many and they were almost going bad so they were selling each pint for 0.18.Crazy people because they looked great.

I decided to freeze half of the berries and then use some for breakfast and some for a special dessert. A blackberry cake sounded sensational! I know that a new recipe should not be tried on company but I decided to risk it. I like taking risks.


I stumbled on a recipe from Living Locurto that described a one-of-a kind blackberry cake and I was sold. I veganized the recipe and cut the sugar back and decided to add a blackberry frosting instead of using a plain buttercream frosting. I was so excited to make a colorful dessert!


It is a 3 layer cake, requiring 3 cups of berries divided between 3 cake pans. Once they are baked there is a crispy layer on each cake that is delicious. The smell of the baked cakes is also pretty dang good.

Everyone knows that blackberries are the worst when it comes to the seeds. How was I going to ge rid of the seeds for the frosting? I whipped the berries in my Vitamix and it blended the seeds into the puree very well!

I got lots of compliments about this cake. If anything, it is a great party dessert, but I also think it would be a great birthday cake too. It also really does NOT take tha much time. Between whipping the cake batter and making the frosting as the cakes bake, I believe this was an easy recipe and this is saying something coming from a pregnant woman! Go and make it!

Fresh Blackberry Cake
adapted from Living Locurto
3 cups fresh blackberries
1 pinch of cinnamon
1 1/2 cups sugar (split)
1 cup softened Earth Balance margarine
1 teaspoon vanilla
4 flax “eggs”* or real eggs
(*4 Tbsp flax seed meal + 12 Tbsp warm water)
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup So Delicious Original Coconut Milk
Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside.
 Mix 1/4 of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.
 Combine flour, baking powder and salt in a small mixing bowl.
 Beat margarine with a mixer at medium speed until it’s whipped and fluffy.  Add the remaining sugar (1 1/4 cups) and vanilla, beat well.
Prepare the flax “eggs” and set aside for 3 minutes. Add the flax “eggs” to the butter mixture beating well.  Add dry flour mixture and milk alternately, beating on low speed after each addition.
Place berries in cake pan. Pour batter over the berries and lighting swirl with a spoon.
Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing cake from pans.
When cake is completely cool, stack layers and ice the cake with blackberry frosting.
Blackberry Buttercream Frosting
1/2 cup Earth Balance margarine, softened
1/2 cup fresh blackberry puree*
1 teaspoon vanilla extract
1 Tablespoon orange zest
1/8 teaspoon salt
1 (16-oz.) package plus 1 cup powdered sugar
Prepare black berry puree:
1 cup blackberries
1/4 cup So Delicious coconut milk
Blend berries in a high-powered blender like a Vitamix and puree until smooth. If you are still picky about tiny tiny seeds, pass puree through sieve. Only use the specified amount for the recipe.
For frosting:
Beat first 5 ingredients at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
 Add one layer to a large cake platter. Add 1/2 cup frosting and spread evenly. Add the 2nd layer and repeat with another laer of frosting. Top with the last layer of cake and frost the cake. Decorate with fresh blackberries.

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  • omgoshimvegan

    I didn’t have breakfast this morning and after seeing this post I am wishing I had a piece of your cake. I mean a blackberry is a fruit. Perfect for breakfast.

  • Vegiegail

    You are a baking goddess! You had me at blackberry cake and completely slayed me with blackberry buttercream frosting. What a brilliant idea to use So Delicious Coconut Milk for the purée. I’m having a slap myself in the head moment right now! :)

  • Tina

    The coconut milk and the blackberries was genius for the puree. I am going to miss all the blackberries once they are out of season. Awesome cake-Buzz!

  • Kirsten

    Yum! I think I might need to go get some blackberries:)

  • Sara

    I’m a bit puzzled: Butter (first frosting ingredient) in a vegan recipe?

  • Noelle

    Good catch Sara! I edited my recipe from the adapted recipe. I have corrected the recipe. Thanks!

  • BigBearswife

    awesome cake! and love the little green man too!

  • Amber Shea @Almost Vegan

    Oh my gosh, I looove blackberries. My favorite berry of all, along with raspberries. I actually love the seeds! Blackberry Buttercream sounds HEAVENLY!

  • Geanna

    This looks fantastic, and so seasonally delicious!

  • Ann

    What a beautiful blackberry cake! I love the colors and what a FIND getting the blackberries at such a price!

  • Monet

    The praying mantis is beautiful…as is this cake! Thank you for sharing another delicious recipe. As always, your posts make me smile. I hope you have a blessed beginning to your week. Much love from Austin!

  • elizabeth

    This recipe may taste ok but it definitely did not work out for me. Not only are there many steps, the batter does not fill three round cake pans. The berries were not covered and the cake fell out in pieces. I followed the instructions exactly. Then there’s the icing. OY. Too much liquid!!! I don’t know how many bags of icing sugar I’ll need to get it to thicken up. It’s in the fridge and I’m hoping that will help. I wasted a lot of food making this!!!

  • Kelsey

    um.. YUM! That first photo is great by the way, wonderful lighting.
    I don’t think I’ve encountered a praying mantis up close.

  • sarah-mai

    This looks amazing!

  • Noelle

    @elizabeth–Sorry that the cake did not work for you. Did you use the correct size pans? I am sorry you think the recipe has too many steps but the important thing is you can try again next time. You have to make sure to swirl the berries in the batter so they will not stick to the bottom of batter. Better luck next time!

  • Anonymous

    sara, earth balance is vegan :)

  • Mrs Pine Nut

    This looks absolutely fantastic. Our property is resplendent with blackberries in the summertime – I will certainly be making this when they come on again!

    • Noelle

      Good! Let me know how you like it when you make it!