The prettiest vegan blackberry and gin cake. Layers of fluffy vanilla and blackberry sponge infused with a sweet gin syrup and swirled blackberry jam buttercream frosting.
This post is sponsored by Pyrex but all opinions and views are my own. Thank you for supporting Cupful of Kale!
Whilst Pyrex are best known for their instantly recognisable heat resistant glassware, they also have an amazing range of bakeware!
I’m going to show you how to make this blackberry and gin cake using their Magic Metal Range which includes a non-stick 26cm/10” spring form tin. I’ll also be using their glassware jugs and Expert bowls to prep it all in!
Pyrex products are my go-to when I’m baking or cooking. They’re reliable, high quality and super practical! It’s also super handy that they are all dishwasher safe so you can save yourself on the washing up. Which means more time to enjoy eating cake!
This vegan blackberry and gin cake is a showstopper for all occasions! Whether it’s a big celebration or not, this blackberry and gin cake is going to impress.
Three layers of vanilla sponge are filled with bursts of fresh blackberry. Each layer then gets infused with a gin syrup (non-alcoholic option available) and finished with a blackberry buttercream frosting.
How to make blackberry and gin cake:
Let’s start with the vanilla and blackberry sponge. If you’re not familiar with vegan baking you’ll be pleased to know it’s super simple to make a fluffy, moist cake without eggs or dairy.
For the sponge, we are going to swap eggs with plant milk and a neutral flavoured oil. For the frosting we simply swap dairy butter for a vegan butter.
I’ve used unsweetened almond milk but soya milk also works well too. Just make sure you’re using an unsweetened vegan milk or it’s going to affect the flavour. For the oil, I used rapeseed oil but you can sub for canola oil or sunflower oil.
The gin flavour is going to come from a simple gin syrup. On the hob, simmer sugar, lemon and water until the sugar has dissolved and thickened. Add the gin and then leave to cool whilst your sponges are baking.
Gin and blackberry are a great flavour combo, if you’ve ever had a blackberry and gin smash cocktail, you’ll know how good it is!
This doesn’t have to be a boozy cake though. Thanks to Seedlip, which is a non-alcoholic gin, you can make this alcohol free! You can find it in most well-known supermarkets.
For the frosting we are going to make a simple buttercream and quick blackberry jam. The Pyrex Expert Bowl is perfect for mixing and prepping and I use it almost every day!
I love decorating cakes with flowers, they always give them that wow factor and it’s super simple to do! Whether you chose to decorate with flowers is totally optional though. It would look pretty just with blackberries!
If you’re going to use flowers, it’s always preferable and recommended to use edible flowers. However, when you are just using them for decorative purposes. you can use non edible ones too.
Make sure you rinse and dry the flowers first and then cut the stems to the size you want. If you want to stick some in the cake, make sure you are leaving enough stem on the flowers to do so.
The most important step is to wrap the stems in some cling film and/or place a layer of cling film on top of the cake. Then make sure to remove them before cutting into the cake!
As with all layer cakes I make, there are a few items I always use and recommend. These are going to make decorating and assembling the cake much easier!
- A palette knife for the icing so you can smooth it out and then scrape to get the naked frosting effect.
- Plastic/wooden rods to keep your cake stable, you cut them to the length you need.
- Cake leveller, unless you have a steady hand and can cut them using a serrated knife. This will cut the rounded tops off your sponges and make sure they are even and all the same height.
- A cake lifter, especially for the larger sponges, like these 26cm ones. You won’t run the risk of dropping or breaking the sponge when you pick it up.
If you want to get your hands on any of the Pyrex Magic Range you’ll find it in Argos!
For more cake recipes you may enjoy these:
As always if you make this vegan blackberry and gin cake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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You can sub homemade jam for 3/4 cup shop bought jam. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Blackberry Jam and Frosting
Divide mixture between cake tins and gently tap them on the work surface to release any air bubbles.
Whip the vegan butter with an electric whisk, adding the icing sugar a cupful at a time. It should be thick and fluffy. Place in the fridge until you are ready to frost the sponges.
Using a teaspoon, place dabs of the liquid from the blackberry jam all over the buttercream. Then using your palette knife as before, carefully scrape over the tops and sides till you get a pretty effect like in the photos.
Nutrition Information: Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 365 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 22mg Sodium: 381mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 1g Sugar: 37g Sugar Alcohols: 0g Protein: 2g
You can sub homemade jam for 3/4 cup shop bought jam.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.