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:
Upside-down pear and almond cake
Lemon and elderflower cake with chai spice biscuits
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!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Vegan Blackberry and Gin Cake
Three layer vegan blackberry and gin cake with blackberry jam and gin infused syrup. This showstopper is not only beautiful but so delicious and perfect for celebrations!
Ingredients
Blackberry Sponge
- 1080g self-raising flour
- 6 teaspoon baking powder
- 675g caster sugar
- 3 teaspoon vanilla essence
- 900ml unsweetened almond milk
- 390ml rapeseed oil
- 345g blackberries
Gin Syrup
- 125g caster sugar
- 40ml water
- Juice of 1 lemon / 3 tbsp
- 45ml gin (or Seedlip non-alcoholic gin)
Blackberry Jam and Frosting
- 500g vegan butter
- 1kg icing sugar
- 200g blackberries
- 50g caster sugar
Instructions
- Preheat oven to 160C fan/180C/350F.
- Grease and line three 26cm/10inch cake tins, such as the Pyrex Magic spring form.
- In a large mixing bowl sift the self-raising flour and baking powder, mix with a wooden spoon. Add the caster sugar and mix again to combine.
- Measure the almond milk and oil and add to the bowl along with the vanilla essence. Mix until just combined, but no not over mix.
- Carefully add the blackberries and gently mix until evenly distributed.
Divide mixture between cake tins and gently tap them on the work surface to release any air bubbles. - Place in the oven for 35-40 minutes until turning a light golden colour on top. Whilst they are baking, make your gin syrup.
- Place the sugar, water and lemon juice in a saucepan on medium heat. Let simmer for 5-10 minutes until the sugar has dissolved and it has thickened to a syrup consistency. Pour into a small Pyrex jug then add the gin.
- Check the sponges. Place a skewer in the middle of each sponge, if it comes out clean then it’s done. If not, leave in for a few minutes longer.
- Remove from the oven and place on cooling racks. Leave them to cool in their tins for 10 minutes first.
- Whilst they are still warm and, in their tins, make lots of holes in the top of the sponges.
- Brush over the gin syrup mixture evenly over each sponge, allowing it to soak in.
- Leave the sponges to cool completely and make your frosting.
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. - Make the blackberry jam. Place the blackberries and sugar in a small saucepan on medium heat for around 10 minutes. Once thickened, take off the heat and strain the jam through a sieve so you are left with just a liquid. Don’t throw away the jam.
- Level each cake with a cake leveller or serrated knife so they are all flat. Place one sponge on a cake board with a little buttercream to keep in place.
- Spread ¼ of the buttercream on top and swirl in some of the jam. Repeat with the next sponge and then place the final sponge on top. Use a cake lifter if you have one to make sure you are placing them evenly on top.
- Cover all three sponges generously in buttercream. To get the naked frosting look, use a palette knife vertically to scrape the buttercream so you are getting rid of excess buttercream. You will start to get the naked icing effect like the pictures. Continue all the way round, scraping excess buttercream into a separate bowl.
- Place 4-5 cake dowels in the cake to keep it sturdy.
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. - Top with some fresh blackberries and flowers. If they are not edible, make sure you rinse, dry and then wrap the stems in cling film before placing on the cake. Then remove before cutting into the cake.
- Serve and enjoy! Will keep in an air tight container in the fridge for 2-3 days.
Notes
You can sub homemade jam for ¾ cup shop bought jam.
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Nutrition Information:
Yield: 50 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 381mgCarbohydrates: 54gFiber: 1gSugar: 37gProtein: 2g
Hey,
Absolutely amazing what you´ve done there!
My girlfriend is vegan and I´m planning on baking this one for her.
I do have a question however regarding the sugar.
Can I substitute it with a syrup or silan or maple? Or just reduce the amount of sugar without it affecting the outcome?
Thank you and best regards,
Chagai
Hi Chagai, thanks for your comment. You can't sub for a liquid as it won't have the same result. You could probably reduce the sugar slightly but I can't guarantee results as I have only tested it with the qty of sugar listed. I wouldn't say the sponge it is overly sweet. You could however reduce the amount of icing you use. Thanks, Tamsin xo
This cake looks amazing. I am thinking of using it as one tier of a wedding cake - would it be possible to freeze the baked layers if I bake it in advance?
Hi Jen, yes you can definitely freeze the sponges. Wrap well in cling film then take out the day before 🙂 Tamsin xo
Hi! I’m so looking forward to making this cake but have a couple of questions. You’ve said it yields 50-60 slices but this seems like a lot?!! Is this right?
Also, I only have one 10 inch cake tin, would it be ok if I baked each layer separately? Should I keep the batter in the fridge or at room temp?
Thank you!
Hi Molly, sorry for the late reply. It depends how you cut it, you can definitely make less if you want bigger slices but it is three tier so quite a large cake. I would prepare each tier separately, the batter needs to be baked as soon as it's mixed. Hope it goes well 🙂 Tamsin xo
This recipe was absolutely BOMB! I made a smaller version and simply used half of the ingredients. In the end had a cake batter for 2x 18cm tins. Enough for my 10 guests. Could probably been more, but my partner simply could not stop eating it.
The fact that this recipe is fully vegan makes this a foolproof recipe for any occasion. As a non-vegan, I did not think that this cake compromised in flavor or texture in any way. Can’t wait to make it again.
Hi Ditha, thank you so much for your comment. I am so glad you enjoyed this cake so much! Reminds me I must make it again soon!! Tamsin xo
Could you by chance convert the recipe into Cups for me I'm trying to convert it myself but these numbers just seem wrong. I'd like to make it for my birthday!
Hi Basia, thanks for your comment. I don't list baking recipes in cups because there is too much room for error. Using scales will produce the best results so if you can invest in some I would recommend it! If not, I am sure you can find some conversions on google. Thanks, Tamsin xo
Omg cake looks amazing and delicious. How could I adjust quantities to make a smaller, 2 layer cake? Won't be feeding more than 6 people.
Hi Sofia, thanks for your comment. I would probably half if and use two 8 inch tins, 6 inch if if not enough batter. Tamsin xo
Just a heads up, you have 300f written, but 180c is actually just about 350f!
I realized a little too late so I've been baking the cakes for ages and they're still pretty raw. They smell delicious though!
Hi Gabrielle, I'm so sorry about the typo. It should have been fine at the lower temperature and baked for longer, really hope it worked out for you <3 thanks for letting me know xo
I am currently baking this cake! It looks so amazing! I’m making mine gluten-free, fingers crossed it works out. Thanks for the recipe
Hi Carrie, thanks for your comment! Really hope it turned out well gf - I have had readers successfully make my cakes with gf flour 🙂 Thanks, Tamsin xo
This cake looks gorgeous! Planning on making it this weekend for a birthday. I was wondering if you end up with a lot of leftover icing? The quantities of the icing ingredients make me think it makes a ton of icing (especially since this has a naked icing effect). Thanks!
Hi Veronia, I did quite thick layers of icing in between and on top of this cake, but you could definitely reduce it to your liking 🙂 Thanks, Tamsin xo
Hi, how could I sub self rising flour? It’s not available in my country. If I use regular flour, how much baking powder or baking soda should I use? Would really love to make this cake for Mother’s Day!
Hi Debbie, yes you can sub for plain flour. You'll need to add 1 tsp baking powder for every 100g flour, if you are making the full quantity (1080g) then you'll need 10 tsp baking powder. Thanks 🙂 Tamsin xo
@Tamsin, Thank you so much, can't wait to make it! 🙂
Hi there, could I use frozen blackberries for this cake? I guess it doesn't really matter for the jam but will it affect the sponge?
P.S Thank you for this recipe, so excited to try it.
Hi Cindy, I would use fresh blackberries if you can get hold of some. I haven't tried with frozen so I can't say for sure how it'll turn out. I would suggest not letting them thaw though, wait till your ready to put them in the batter right before baking (so they don't get too wet). And you might need to bake for a little longer. If you try it I would love to know how it turns out 🙂 Thanks, Tamsin xo
@Tamsin, thanks for the advise. I couldn't get fresh ones so I ended up using the frozen berries and it worked out well. I did need to bake them for a smidgen longer. Thanks for the recipe, everyone loved it. Some people found it a bit sweet but you can't please everyone 🙂
Hi Cindy, thanks so much for letting me know, so glad it worked out! Tamsin xo
I really want to make this for my birthday! Just a couple of questions: How do I substitute the self-raising flour with all-purpose flour? Can I substitute the rapeseed oil with another oil? If so, what do you suggest? Thank you!
Hi Jocelyn, thanks for your comment. You will need around 2tsp baking powder for every 200g for plain flour. For the oil you can use any neutral flavoured oil such as canola or vegetable. Hope it all works out well 🙂 Thanks, Tamsin xo
Amazing recipe! I used 8 in. tins and I was able to get 12 cupcakes in addition to the three layer cake! It came together nicely and everyone enjoyed it. I like that it's not too sweet - it has the texture and sweetness of a coffee cake rather than a traditional birthday cake because of the flour to sugar ratio, which balances perfectly with the sweet icing and blackberry jam.
Hi Marylin, thank you so much for your comment. So glad you enjoyed it and that it worked well as cupcakes! Tamsin xo
Beautiful cake. I just baked it yesterday and it is just stunning! Can I ask, what vegan butter do you use, and where can it be bought - I am just trying out different products and your icing looks lovely. Many thanks, Ashley
Hi Ashley - thank you so much for your comment, so glad you enjoyed it! If you're in the UK I usually use the brands Vitalite or Pure. If you find it too soft you can add some vegan shortening like Trex 🙂 xo
hi! how can this cake be made into a non-vegan cake since here we don't have vegan butter nor unsweetend almond milk? and can you use a mix of berries if there is no fresh blackberries to be found? thanks!
Hi Noe, you can replace the butter for non vegan butter in the icing. For the milk, you can use any plant milk (eg soy/oat), I can't say how dairy milk would react in this cake as I don't consume it. And the blackberries can definitely be substituted for other berries. Tamsin xo
Beautiful cake!! Do you leave the cakes to cool in the tin itself after adding the gin syrup or do you take it out to cool? Sorry was not too clear to me. I would like to make this tomorrow for an event.
Hi Jaya, thanks for your comment. I take it out the tin after the cake has cooled, sorry it wasn't clear. I hope it went well and you enjoyed it! Tamsin xo
Beautiful cake Tamsin!!
Thank you so much Heather! 🙂 xo
I can’t wait to try this cake!! It’s absolutely stunning and looks so soft and delicious! Thanks so much for the recipe!
Thanks Eva so glad you like it 🙂 the blackberry and gin are perfect together! xo