Soft lavender-infused cake swirled with blackberry jam and topped with blackberry cream cheese frosting for a tender, spring-bright Lavender Blackberry Cake.
The funny thing about this Lavender Blackberry Cake is that it started on one of those days where I was already overwhelmed for absolutely no reason. I’d just come back from a weekend trip—nothing fancy, just one of those spontaneous little escapes where you end up buying things you swear you’ll use. In my case: a tiny jar of dried culinary lavender from a farmer’s stall that also sold honey and soaps carved like woodland animals. You ever buy something just because the moment felt whimsical? Yeah. That.
Anyway, this jar sat on my counter for like… weeks. Maybe longer. And then one random morning, when the kitchen felt too quiet and my mood felt a little “bleh,” I saw a bowl of blackberries beside the lavender and suddenly thought: Huh… maybe the universe wants me to make something? (I know that sounds dramatic, but sometimes baking is the only thing that pulls me out of my head.)
So I started experimenting—honestly half expecting the Lavender Blackberry Cake to lean more “hotel hand soap” than “romantic spring dessert.” Ever been scared to try something because you’re preparing yourself for disappointment before the bowl is even mixed? Relatable, I hope. But as soon as the lavender steeped into the warm milk and the blackberry jam thickened on the stove like a little purple galaxy, I felt that quiet spark. The one that says, Hey… this might actually become something.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And when I finally pulled the Lavender Blackberry Cake from the oven—golden, soft, just slightly cracked at the edges—I had that weird emotional swell, like when a memory hits you. It reminded me of summers with my grandmother, actually, and how she always said baking is half-recipe, half-heart. I didn’t get it then. I get it now.
So yeah… this Lavender Blackberry Cake means a little more to me than a normal dessert. Maybe it will for you too.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Lavender Blackberry Cake Recipe?
What I love about this Lavender Blackberry Cake (and I don’t say “love” lightly—I’m picky to an annoying degree) is how it manages to be both calming and exciting at the same time. Lavender brings this soft, floral vibe that feels a bit like taking a deep breath. But then the blackberry jam swirls wake the whole thing up with their bright, tart pop. It’s like that friend who’s chill 90% of the time, but suddenly cracks the funniest joke and catches you totally off guard.
And honestly, I appreciate that it’s a one-bowl recipe. I don’t know about you, but on most days I do not have the mental capacity for a five-bowl, one-mixer, two-cooling-rack situation. This cake is forgiving… messy whiskers and imperfect swirling are part of the charm.
Plus it’s secretly vegan, which I hesitate to mention because when people hear “vegan cake” they get this worried look like it’s going to crumble into sand. But this Lavender Blackberry Cake? Moist. Soft. Doesn’t taste “healthy.” And the blackberry cream cheese frosting hits that perfect balance between tangy and sweet.
Is it the fanciest cake in the world? No. Does it feel fancy when you cut into it? Weirdly, yes.
Ingredient Notes:
Let me walk you through the ingredients for this Lavender Blackberry Cake like I would if you were sitting across from me with a cup of tea and a slightly skeptical eyebrow raised.
- Blackberries: Fresh ones always feel like tiny jewels to me, but frozen works too. They melt down beautifully in jam.
- Maple syrup or sugar: Maple gives the jam a deeper flavor—kind of warm and cozy—while sugar keeps it bright. Depends on your mood honestly.
- Dried culinary lavender: And only culinary. Please don’t use the sachet from your underwear drawer unless you want a cake that tastes like laundry day.
- Dairy-free milk: Oat milk loves lavender but almond is great too.
- Vegan butter: Salted, melted, cooled. (Isn’t it wild how butter temperature can change your whole day?)
- Dairy-free yogurt: Makes the Lavender Blackberry Cake soft without eggs.
- Vanilla extract: Like the background music you don’t notice until it’s missing.
- Flour or gluten-free blend: Both work well.
- Baking powder + baking soda: The duo that keeps the cake fluffier than I expected, honestly.
- Sea salt: A pinch. Small but mighty.
- Blackberry jam: For swirling inside and blending into the frosting. Save a spoonful for “taste testing.” We all do it.
How To Make Lavender Blackberry Cake?
A little chaotic, a lot friendly, and exactly how I talk when someone asks me to explain a recipe.
Step 1. Lavender milk
Heat the milk, pull it off heat, add lavender, let it steep. Don’t steep too long or you’ll suddenly be back in the hotel-soap zone. Strain and cool. Maybe stick your nose over the bowl—it smells unbelievable.
Step 2. Blackberry jam
Berries + lemon + sweetener. Let them bubble until they soften into that glossy, messy goodness. Mash them down like you’re venting about something mildly irritating (worked for me). Chill it.
Step 3. Prep
Parchment-line your pan unless you enjoy scraping cake off metal (I do not). Oven to 350°F. Add vinegar to lavender milk so it becomes a faux buttermilk situation.
Step 4. Batter
All the wet ingredients go in one bowl. Whisk until smooth-ish. Add dry ingredients. Pour in lavender milk. Mix until combined—not perfect. Perfect is overrated.
Step 5. Swirl jam into batter
Spoon little globs across the top. Swirl gently with a knife, like you’re drawing lazy cursive letters. Over-swirling is a thing—don’t do it.
Want To Save This Recipe?
Step 6. Bake
Into the oven for 50–55 minutes. Kitchen will smell like a botanical garden met a bakery and fell in love.
Step 7. Cool completely
I know. But trust me. Frosting a warm cake is emotional damage waiting to happen.
Step 8. Frosting
Cream cheese frosting + blackberry jam. It turns this gorgeous purple-pink shade that reminds me of sunset after a rainstorm. Add powdered sugar if it’s too soft.
Step 9. Frost and serve
Do it generously. Cut a piece. Look at the swirl pattern. Feel a little proud. You made a whole Lavender Blackberry Cake.
Storage Options:
I always joke that the Lavender Blackberry Cake technically can last four days in the fridge… but rarely does. Still, if you’re stronger than me, keep it airtight and cold. Freezes great too—sometimes I freeze slices just so I don’t accidentally eat half the tray in 24 hours. (Not kidding.)
Variations and Substitutions:
A few ideas in case you’re the adventurous type—or just missing an ingredient, which is usually how the best variations happen anyway:
- Use blueberries instead of blackberries if they’re cheaper or calling your name at the store.
- Swap lavender for chamomile for a gentler, honey-ish vibe.
- Add lemon zest if you want a little sunshine.
- Use store-bought jam because life is busy and nobody needs to judge that.
- Gluten-free? A 1:1 blend works like magic.
- Sprinkle coconut on top for a summery twist.
What to Serve with Lavender Blackberry Cake?
I’ve tried a few combos and these are my favorites:
- Earl Grey tea — lavender’s soulmate.
- Iced matcha — earthy + fruity = unexpectedly good.
- Fresh berries — the more the merrier.
- Vanilla ice cream — always a safe bet.
- Lemon sorbet — bright, cold, refreshing.
Frequently Asked Questions:
Will it taste like soap?
No. Promise. Unless you go wild with the lavender. Keep it gentle and it tastes elegant, not soapy.
Can I make it ahead?
Yep. Bake one day. Frost the next. Actually tastes even better once it’s rested.
Cupcakes—can I make them?
Totally. 22–26 minutes. Check early. Cupcakes have their own personalities.
If you end up making this Lavender Blackberry Cake, I’d honestly love to hear how it went. Did your swirls look like galaxies or like you sneezed while holding the spoon? Did someone in your house pretend they “don’t like floral desserts” and then eat three pieces? Happens here all the time.
Either way, thanks for being here with me in this little baking moment. It means more than you know.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lavender Blackberry Cake
Ingredients
Blackberry Jam
- 1 8-ounce container fresh blackberries rinsed
- 1/4 cup maple syrup or granulated sugar
- Juice from 1 lemon
Lavender Blackberry Cake
- 1 1/2 cups 300 mL dairy-free milk
- 1 tsp dried culinary lavender
- 1 tbsp apple cider vinegar
- 1 1/2 cups 300 g granulated sugar
- 1 cup 225 g salted vegan butter melted and cooled to room temperature
- 1 cup 240 g dairy-free yogurt room temperature
- 2 tbsp vanilla extract
- 3 3/4 cups 450 g all-purpose flour or gluten-free 1:1 baking flour + 1 tbsp arrowroot or cornstarch
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/3 tsp sea salt
- 1/2 cup blackberry jam from above
Blackberry Cream Cheese Frosting
- 1 batch vegan cream cheese frosting
- 1/2 cup blackberry jam
- Optional: 1 cup powdered sugar
- Fresh blackberries for garnish
Instructions
Prepare the Lavender Milk
- Bring the dairy-free milk to a gentle boil, then immediately remove it from the heat. Add the dried culinary lavender and allow it to steep for 2–3 minutes. Strain the milk into a heat-safe container to remove the lavender. Refrigerate the milk until fully cooled.
Prepare the Blackberry Jam
- In a medium saucepan, combine the rinsed blackberries, maple syrup (or granulated sugar), and lemon juice. Place the pan over medium heat and stir until the mixture reaches a boil. Cook until the berries soften, then mash them using a silicone spatula or fork. Continue cooking until the jam thickens and reduces by approximately one-third, about 5 minutes. Allow the jam to cool completely before using.
Preheat the Oven and Prepare the Pan
- Preheat the oven to 350°F (175°C). Line a 9×13-inch cake pan with parchment paper. Add the apple cider vinegar to the cooled lavender milk and return it to the refrigerator while preparing the batter.
Prepare the Cake Batter
- In a large mixing bowl, whisk together the melted vegan butter, granulated sugar, dairy-free yogurt, and vanilla extract until smooth. Add the flour, baking powder, baking soda, and sea salt. While whisking, gradually pour in the lavender milk mixture. Mix only until the dry ingredients are fully incorporated.
Add the Blackberry Swirl
- Transfer the batter to the prepared cake pan. Place small dollops of blackberry jam on top of the batter. Using a butter knife, gently swirl the jam throughout the surface of the batter.
Bake the Cake
- Bake for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top appears lightly golden.
Cool the Cake
- Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire cooling rack and let it cool completely before frosting.
Prepare the Blackberry Cream Cheese Frosting
- Prepare the vegan cream cheese frosting according to its recipe instructions. Add the blackberry jam and mix until fully incorporated. If the frosting becomes too soft, add the optional powdered sugar to stabilize it.
Frost the Cake
- Spread the blackberry cream cheese frosting evenly over the cooled cake. Garnish with fresh blackberries if desired. Slice and serve.
Notes
- Substitute the all-purpose flour with a high-quality gluten-free 1:1 baking flour blend.
- Add 1 tablespoon of arrowroot starch or cornstarch to improve the structure and softness of the cake.
- Ensure the baking powder, baking soda, and vanilla extract are certified gluten-free.
- Allow the batter to rest for 10 minutes before baking; this helps hydrate the gluten-free starches and improves texture.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
