Southern Vegan Blackberry Jam Cake

With the weather like it has been, overcast and dark out, it has been annoyingly difficult to get in good photography of my recipes. I really don’t want to spend the money on artificial lighting (I love shooting in natural lighting the most) but I think it might be worth it to have as back up at this point. So, yeah, that’s my excuse for my mediocre food photography this week, haha.

We tend to eat with our eyes first, and well the photos just don’t do this cake justice. This cake is a beautiful violet-brown color, slathered and dripping with a rich Chocolate Cinnamon Glaze, and deliciously fragrant of spices. I hope you enjoy making and eating this Vegan take on a southern classic!

This Southern Vegan Blackberry Jam Cake is;



Perfectly Spiced


Slathered in a Delicious Chocolate Cinnamon Glaze.

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



1 Cup Unsweetened unflavored coconut or almond milk

2 Teaspoons Lemon Juice

1 Cup (8oz) Vegan Butter, softened

1 Cup Brown Sugar

3 Cups Unbleached Cake Flour

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Dark Cocoa Powder

1/2 Teaspoon Ground Allspice

1/2 Teaspoon Ground Cloves

1/2 Teaspoon Ground Nutmeg

1 Teaspoon Baking Soda

1/2 Cup Applesauce

12 ounces Blackberry Jam

Chocolate Cinnamon Glaze

1/2 Cup Powdered Sugar

1 Tablespoon Dark Cocoa Powder

1/8 Teaspoon Ground Cinnamon

1 Tablespoon + 2 Teaspoons Coconut or Almond Milk


Preheat oven to 350° F

In a small bowl, mix lemon juice with non-dairy milk, set aside.

In a mixing bowl, combine cake flour, cocoa powder, cinnamon, allspice, cloves, nutmeg, and baking soda, mix well and set aside.

In a large bowl, cream brown sugar and vegan butter together, then add in applesauce, mix well, scraping side of bowl as needed. Add in half of flour mixture, mix well, then slowly pour in half of soured non-dairy milk while mixing, repeat until all is combined. Add in Blackberry jam and mix until combined.

Pour batter into lightly oiled and floured bundt pan.

Bake at 350° F  for 45-50 minutes or until toothpick comes out clean when poked into thickest area of cake.

Cool for 10-15 minutes, then flip out of pan on to a wire cooling rack to cool completely.

Meanwhile whisk all glaze ingredients together until smooth.

Spread glaze on top of cooled cake.

Cut and serve.

Makes: 1 (10 inch) Bundt Cake       Prep Time: 15-20 Minutes     Cook Time: 45-50 Minutes



8 Comments Add yours

  1. Wow, this looks great! Thanks for sharing it! This is an idea I am trying to spread this holiday season. If you like it, please share it. Thanks, Rita

    Liked by 1 person

    1. Thank you!! I’ll take a look, thanks for sharing 😊

      Liked by 1 person

  2. mistimaan says:

    Loved your yummy recipe 🙂

    Liked by 1 person

    1. Glad you enjoyed it!! 😊

      Liked by 1 person

  3. Asli says:

    Very pretty!

    Liked by 1 person

  4. Dhanya says:

    Cake was yummy , soft and moist. I used oil instead of butter. I didn’t have applesauce, so used yogurt as a substitute. It worked. Thank you for a great recipe!

    Liked by 1 person

    1. Yay, I’m so glad you enjoyed it! Thank you for sharing the substitutes you used!


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