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Tuesday, February 26, 2013

♥ It's Vegan...Fresh Blackberry Cake ♥

I've been trying to add more of a variety to my collection of recipes and a few months ago added gluten-free recipes. Now I'm adding a new category: vegan! :) Like gluten-free, vegan recipes that are good enough for everyone to eat and enjoy (and NOT know the difference!) are hard to come by. But when I find some promising ones, I shall add them here! Enjoy! :)
Fresh Blackberry Cake

adapted from Living Locurto

3 cups fresh blackberries
1 pinch of cinnamon
1 1/2 cups sugar (split)
1 cup softened Earth Balance margarine
1 teaspoon vanilla
4 flax "eggs"* or real eggs
(*4 Tbsp flax seed meal + 12 Tbsp warm water)
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup So Delicious Original Coconut Milk

Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside.
Mix 1/4 of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.
Combine flour, baking powder and salt in a small mixing bowl.

Beat margarine with a mixer at medium speed until it’s whipped and fluffy. Add the remaining sugar (1 1/4 cups) and vanilla, beat well.
Prepare the flax "eggs" and set aside for 3 minutes. Add the flax "eggs" to the butter mixture beating well. Add dry flour mixture and milk alternately, beating on low speed after each addition.
Place berries in cake pan. Pour batter over the berries and lighting swirl with a spoon.

Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing cake from pans.

When cake is completely cool, stack layers and ice the cake with blackberry frosting.

Blackberry Buttercream Frosting

1/2 cup Earth Balance margarine, softened
1/2 cup fresh blackberry puree*
1 teaspoon vanilla extract
1 Tablespoon orange zest
1/8 teaspoon salt
1 (16-oz.) package plus 1 cup powdered sugar

Prepare black berry puree:
1 cup blackberries
1/4 cup So Delicious coconut milk

Blend berries in a high-powered blender like a Vitamix and puree until smooth. If you are still picky about tiny tiny seeds, pass puree through sieve. Only use the specified amount for the recipe.

For frosting:

Beat first 5 ingredients at medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

 Add one layer to a large cake platter. Add 1/2 cup frosting and spread evenly. Add the 2nd layer and repeat with another laer of frosting. Top with the last layer of cake and frost the cake. Decorate with fresh blackberries.


Joy said...

This looks delicious, and I'm looking for some dairy and egg-free recipes due to food allergies of a family member. Looks like a good one to try! Thanks for sharing it.

Antiques And Teacups said...

Hooray for vegan! I'm glad you added this category. I have respiratory milk allergies, so prepare vegan a lot! For me soy milk is what I use, but I think I'll look for the coconut milk.

Bernideen said...

Sheri: I hope you will come link your lovely cake to Friends Sharing Tea!