This cake features three layers of moist sponge infused with zesty lime flavor and studded with juicy blackberries. It’s layered with creamy blackberry buttercream and filled with gooey blackberry jam, making it a zesty and fruity treat perfect for summer. It’s egg-free and dairy-free, and super simple to make!

Vegan Blackberry and Lime Cake

This Blackberry and Lime Cake features three layers of moist lime-infused sponge, juicy blackberries, creamy blackberry buttercream, and gooey blackberry jam. Perfect for a refreshing summer dessert!

Blackberry and Lime Cake

Print Recipe

This cake features three layers of moist sponge infused with zesty lime flavor and studded with juicy blackberries. It's layered with creamy blackberry buttercream and filled with gooey blackberry jam, making it a zesty and fruity treat perfect for summer. It's egg-free and dairy-free, and super simple to make!

Course Dessert

Ingredients

Lime Sponge:

2½ cups all-purpose flour
1½ cups granulated sugar
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
Zest of 3 limes
1 cup plant-based milk almond, soy, or oat
½ cup vegetable oil or melted coconut oil
1 cup dairy-free yogurt soy or coconut
1 tsp vanilla extract
1 tbsp apple cider vinegar
1½ cups fresh blackberries

Blackberry Jam:

2 cups fresh blackberries
½ cup granulated sugar
1 tbsp lime juice

Blackberry Buttercream:

1 cup dairy-free butter softened
4 cups powdered sugar
½ cup blackberry jam from above
2-4 tbsp plant-based milk
1 tsp vanilla extract

Instructions

Prepare the Lime Sponge:

Preheat your oven to 350°F (175°C).
Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lime zest.
In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the fresh blackberries.
Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Blackberry Jam:

In a medium saucepan, combine the fresh blackberries, granulated sugar, and lime juice.
Cook over medium heat, stirring frequently, until the mixture thickens and the berries break down, about 10-15 minutes.
Remove from heat and let cool completely.

Prepare the Blackberry Buttercream:

In a large bowl, beat the dairy-free butter until creamy.
Gradually add the powdered sugar, mixing until smooth.
Add the blackberry jam and vanilla extract, mixing until well combined.
Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand.
Spread a layer of blackberry buttercream over the cake layer.
Spread a layer of blackberry jam over the buttercream.
Repeat with the second cake layer.
Place the third cake layer on top.

Frost the Cake:

Spread the remaining blackberry buttercream evenly over the top and sides of the cake.

Serve:

Allow the cake to set for a bit before slicing and serving.
Enjoy this zesty and fruity Blackberry and Lime Cake!

Notes

Blackberries: Use fresh, ripe blackberries for the best flavor and texture.
Lime Zest: Ensure the lime zest is finely grated for even distribution throughout the cake.
Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.