Blackberry Pistachio Cake

This Blackberry Pistachio Cake is a celebration of everything that makes vegan desserts so special—bold flavors, beautiful ingredients, and a texture so tender and moist that no one will believe it’s completely plant-based. Built on a foundation of rich Madagascar bourbon vanilla bean paste and naturally sweetened with maple syrup, this vegan cake layers bright blackberry compote with a silky pistachio cream for a flavor pairing that feels both elegant and comforting. If you’re searching for a vegan birthday cake or a standout dessert for a special occasion, this recipe offers all the indulgence of traditional baking without any dairy or eggs.

Vegan cakes have come a long way, and this one shows just how luxurious vegan baking can be. The combination of vanilla, blackberries, and pistachio gives this cake a naturally vibrant character. The vanilla bean paste adds depth, the blackberries provide tart brightness, and the pistachio cream adds a nutty, velvety richness. Every element works together to create a cake that appeals to vegans and non-vegans alike—perfect for your plant-based celebrations or anyone looking for a more wholesome, thoughtfully crafted dessert.

Whether you’re already an experienced vegan baker or simply exploring more plant-based dessert options, this cake proves that you never have to compromise on flavor or texture. The maple syrup keeps the sponge incredibly moist, the simple method makes the cake accessible to all skill levels, and the finished result looks beautifully artisanal with minimal effort. Serve it at a dinner party, bring it to a gathering, or bake it as a heartfelt vegan birthday cake for someone you love. This Blackberry Pistachio Cake is a true showstopper—naturally dairy-free, egg-free, and utterly delicious.

Blackberry Pistachio Cake

Flavor Profile

A tender, fluffy vanilla cake infused with Madagascar bourbon pure vanilla bean paste, layered with a silky pistachio cream and a juicy blackberry compote. The combination is floral, nutty, fruity, and perfectly balanced.

Ingredients

Vanilla Bean Cake

• 2 ½ cups all-purpose flour

• 1 1/8 cups maple syrup

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt

• 1 ⅛ cups oat or almond milk

• 1 tablespoon apple cider vinegar

• ½ cup neutral oil (sunflower, canola, grapeseed)

• 2 teaspoons Madagascar bourbon pure vanilla bean paste

• ¼ cup unsweetened applesauce

Blackberry Compote

• 2 cups fresh or frozen blackberries

• 1 tablespoon maple syrup

• 1 tablespoon lemon juice

• 1 tablespoon water

• 1 teaspoon cornstarch

Pistachio Cream Filling

• ½ cup pistachio paste or pistachio cream (1 cup raw pistachios, soaked 15 minutes in hot water & drained)

• ½ cup coconut cream

• 2 tablespoons maple syrup

• ½ teaspoon vanilla bean paste

• Pinch sea salt

Vanilla Bean Frosting

• 1 cup vegan butter, room temp

• 3 cups powdered sugar

• 1 teaspoon vanilla bean paste

• 2–3 tablespoons oat milk

Instructions

1. Make the Maple Vanilla Cake

1. Preheat oven to 350°F. Line two 8-inch cake pans with parchment.

2. Mix the plant milk and apple cider vinegar; let sit 5 minutes to form vegan “buttermilk.”

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. Add maple syrup, oil, applesauce, vanilla bean paste, and the vegan buttermilk.

5. Whisk until smooth—do not overmix.

6. Divide batter evenly between the pans.

7. Bake 28–33 minutes, checking a few minutes early since maple syrup browns faster.

8. Cool completely before assembling.

2. Make the Blackberry Compote

1. Add blackberries, maple syrup, and lemon juice to a small pot.

2. Simmer 5–8 minutes until berries soften.

3. Mix water + cornstarch, pour into pot, and cook 1–2 minutes until thick.

4. Cool fully.

3. Make the Pistachio Cream

Blend all ingredients until silky.
If using pistachio paste, simply whisk until smooth.

4. Make the Vanilla Frosting

1. Beat vegan butter until fluffy.

2. Add powdered sugar gradually.

3. Add vanilla bean paste and oat milk until smooth and spreadable.

5. Assemble the Cake

1. Place the first cake layer on a stand.

2. Pipe a ring of vanilla frosting around the edge to create a border.

3. Fill the center with pistachio cream and a few spoonfuls of blackberry compote.

4. Add the second layer.

5. Frost the cake with vanilla frosting.

6. Garnish with fresh blackberries, chopped pistachios, and a drizzle of extra pistachio cream.

This Blackberry Pistachio Cake is the perfect example of how vegan baking can be both deeply satisfying and effortlessly elegant. With its soft vanilla bean layers, vibrant blackberry compote, and luxurious pistachio cream, every bite offers a balance of flavors and textures that feels special enough for any celebration. Whether you’re making this as a vegan birthday cake, a holiday dessert, or simply a weekend treat, it proves that plant-based desserts can be just as indulgent, memorable, and beautiful as their traditional counterparts.

What makes this cake truly shine is its simplicity. It uses accessible vegan ingredients, naturally sweetens with maple syrup, and offers a forgiving batter that even beginner bakers can master. The results? A tender, moist, dairy-free, egg-free cake that everyone at the table will love—vegan or not. The combination of blackberries and pistachio feels fresh, seasonal, and slightly unexpected, transforming a classic vanilla cake into something layered, flavorful, and unforgettable.

As you slice into this cake and the pistachio cream mingles with the jewel-toned blackberry filling, you’ll be reminded of just how joyful plant-based baking can be. Keep this recipe close—it’s one you’ll return to for birthdays, celebrations, and moments that deserve something truly special.