Blackberry chai layer cake

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!

photo @foodie.yuki

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!

photo @foodie.yuki

I coudn’t ask for a better birthday cake!

photo @foodie.yuki

Blackberry Chai layer cake

vegan, refined sugar free, soy free, dairy free
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Author: Yukiko Tanzi @foodie.yuki


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.

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  1. Akshara Sruthi G

    Can I use veg oil instead?


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