Blackberry Chai layer cake
vegan, refined sugar free, soy free, dairy free
Equipment
- 1 pan
- 2 bowl
Ingredients
- Ingredients for the chai sponge cake 420 grams all purpose flour 3 tsp baking powder1 tsp baking soda 1 Tbsp ground cinnamon1 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 blackberry jam 2 cups blackberries (fresh or frozen) 1 Tbsp lemon juice 2 Tbsp agave or maple syrup
Instructions
- Make the chai sponge cakeGrease 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 buttercreamIn a food processor, combine all the ingredients and slowly beat until fluffy. Don’t over mix.
- Assemble the cakePlace 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.