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Champagne Cake With Roasted Blueberries [Vegan]

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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!

Champagne Cake With Roasted Blueberries [Vegan]

This Recipe is :

Dairy Free 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

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.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Creative baked goods with seasonal flavors. Emily is a vegan baker, recipe developer, and the blogger behind Emmylou's Kitchen. She lives in Winnipeg, MB, with her partner and two swell cats.


 

 

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60 comments on “Champagne Cake With Roasted Blueberries [Vegan]”

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Crystal Hernandez
2 Years Ago

Swoon.


Reply
Crystal Hernandez
2 Years Ago

Swoon.


Reply
Tabby Ann Duran
2 Years Ago

Shad


Reply
Tabby Ann Duran
2 Years Ago

Shad


Reply
Kate Childs
2 Years Ago

Naomi please make for me


Reply
Naomi Clifton
23 Jul 2016

I'll make it at Christmas.

Panda Tackett
2 Years Ago

Rebecca Tackett


Reply
Rebecca Tackett
23 Jul 2016

Mmm is that what you're making me for my bday cake!?

Rebecca Tackett
23 Jul 2016

Mmm is that what you're making me for my bday cake!?

Sharee Lovegrove
2 Years Ago

Joanne Lewkowski


Reply
Alison Mcleod
2 Years Ago

Amanda Pandy Mcleod my next cake


Reply
Petra van Lieshoud
2 Years Ago

Anne-Marie van Rooijen


Reply
Anne-Marie van Rooijen
22 Jul 2016

Ja

Petra van Lieshoud
2 Years Ago

Anne-Marie van Rooijen


Reply


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