This cake is perfect for celebrating! Not only is it gorgeous, but champagne is literally baked right into the spongey layers. It's also studded with roasted blueberries and slathered in a creamy, vanilla-blueberry frosting. Yum!

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Champagne Cake With Roasted Blueberries [Vegan]

Ingredients

For the Cake:

  • 3/4 cup vegan champagne or Prosecco
  • 3/4 cup non-dairy milk
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 1/3 cup, plus 2 tablespoons grapeseed oil or other neutral oil
  • 2 teaspoons vanilla extract
  • 2 cups light spelt flour or all-purpose flour
  • 3 tablespoons potato starch
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the Frosting:

  • 1/2 cup fresh blueberries, puréed
  • 3/4 cup vegan butter
  • 3/4 cup shortening or additional vegan butter
  • 4-4 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/8 cup non-dairy milk

For the Roasted Blueberries:

  • 2 cups fresh blueberries
  • 2 teaspoons organic cane sugar
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Preparation

To Roast the Blueberries:

  1. Preheat oven to 425°F. Place blueberries in an oven-safe dish in a single layer and sprinkle with sugar. Roast in oven for 7-9 minutes, until juices have been released. Let cool.

To Make the Cake:

  1. Preheat oven to 350°F.
  2. In a large bowl, combine champagne, non-dairy milk, lemon juice, oil, vanilla, and sugar and stir until sugar is dissolved.
  3. In another bowl, sift together dry ingredients. Add to wet and stir until just combined.
  4. Grease three 6-inch cake pans and line bottoms with parchment paper. Divide batter evenly and bake until the center bounces back when pressed, about 24-27 minutes. Let cool completely before frosting.

To Make the Frosting:

  1. Pulse blueberries in a food processor until puréed, leave chunky if desired.
  2. In the bowl of a stand mixer, cream butter and shortening until fluffy. Add in vanilla, powdered sugar, and blueberry purée. Beat until combined, streaming in milk as needed to get desired consistency.
  3. Assemble by placing a cake layer, drizzling on some of the blueberry juices, spreading some frosting, then sprinkling on a third of the roasted berries. Repeat with other two layers. If fully frosting the cake, be sure to form a dam with the frosting before sprinkling on berries so they do not spill out the side.

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