Store-bought cakes are always high in sugar, in dairies, in saturated fats and in calories. That’s the reason why even if I’m invited by someone to celebrate my own birthday, I bring the cake. I know, it’s weird.
So this is the recipe I created for my birthday this year!
This cake is made of three layers of soft chai sponge cake frosted with blackberry jam and vegan butter cream.
Since I wanted the cake to be tall and impressive, I made thick layers of sponge cake. Of course, you can reduce the amount of ingredients to get thinner layers!
I coudn’t ask for a better birthday cake!
Blackberry Chai layer cake
Ingredients for the chai sponge cake
- 420 grams all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp ground cinnamon
- 1 1/2 tsp ground cardamom
- 1 tsp gound ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 380 ml unsweetened almond milk
- 1 tsp vanilla bean paste
- 2 tsp apple cider vinegar
- 270 grams golden caster sugar
- 130 grams coconut oil or vegan butter, softened
Ingredients for the blackberry jam
- 2 cups blackberries (fresh or frozen)
- 1 Tbsp lemon juice
- 2 Tbsp agave or maple syrup
Ingredients for the butter cream
- 100 grams dairy free butter
- 150 grams coconut cream
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste
- 1 tsp lemon juice
Make the chai sponge cake
- Grease and flour three 15cm/6-inch round cake pans.
- In a small bowl, pour in the milk and apple cider vinegar. Set aside for 10 minutes.
- In a medium bowl, whisk together the flour, cinnamon, cardamom, baking powder, baking soda, ginger, nutmeg, cloves, and salt.
- In a bowl of a food processor, add sugar and softened coconut oil. Beat until fluffy, 1 minute. Add the milk and vanilla; beat on low speed until well-incorporated.
- Pour the dry ingredients into the wet ingredients and fold gently until just combined. Do not over-mix. Divide the batter among the 3 prepared cake pans.
- Bake at 180C degrees for 25 minutes or until a skewer comes out clean. The sponges will be lightly browned and beginning to pull away from the sides.
- Remove and cool 10 minutes before turning the cakes onto a wire rack to cool completely.
Make the blackberry jam
- Add the blackberries, agave and lemon juice to a medium size pot set over high heat.
- Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries.
- Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool.
Make the buttercream
- In a food processor, combine all the ingredients and slowly beat until fluffy. Don’t over mix.
Assemble the cake
- Place one cake layer on a serving plate. Spread 1/3 of the buttercream over the cake and layer with about 2 tbsp of jam. Repeat with the remaining cake layers.
- Be careful not to over fill your layers or the cake will be hard to slice.
- Lightly frost the outside of the cake. Chill 30 minutes.
- Serve or store in the fridge for up to 3 days.