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This Vegan Blackberry & Maple Loaf Cake is the ultimate Autumn bake. So easy, no weird ingredients to make up for missing eggs/dairy, and delicious flavours. The trick with any vegan cake is to ensure you add extra leveners for the cake to rise, this comes from baking powder!
The cake will likely come out just a little more dense than a classic sponge, but the icing, berries and maple all come together to form something truly special. Make sure to coat the berries in cornflour before adding to the mixture, and you can use either fresh or frozen.
For the syrup, the real maple syrup is best as opposed to flavoured syrup. If, however, that is all you can get your hands on then no problem! The lemon zest is optional but it does add a bit of lightness and zing to the cake, offsetting the sweetness. By now, you may know how much I love keeping my recipes approachable and versatile.
I make this Vegan Blackberry & Maple Loaf Cake in a classic 2 lb loaf tin (like this one) and recommend a high speed mixer for when combining the dry and wet ingredients (with a mixer like this). If you’re looking for other loaf cake ideas, check out this Glazed Jamaican Ginger Loaf Cake or this Strawberry and Lime Drizzle Cake. For more baking inspiration, head over to my Instagram.
Vegan Blackberry & Maple Loaf Cake
Ingredients
- 270 g Self Raising Flour
- 1 tsp Baking Powder
- 190 g Granulated Sugar
- 100 ml Vegetable Oil
- 30 ml Maple Syrup
- 30 ml Lemon Juice
- 100 ml Oat Milk Any vegan milk alternative will work
- 100 g Blackberries
- 2 tbsp Cornflour (Cornstarch)
For the Glaze
- 8 tbsp Icing Sugar
- 1-2 tbsp Oat Milk Again, any milk will work
- 1 tbsp Maple Syrup
- Handful of Berries Optional
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 2" loaf tin.
- In a large bowl or the bowl of a stand mixer, combine the flour, baking powder and sugar.
- Make a well in the middle and add the milk, lemon juice, oil and maple syrup. Combine to form a batter.
- Coat the blackberries in the cornflour and (very gently) fold into the batter. Pour this into the lined tin and bake 50-55 minutes – check with a skewer at 45 minutes. If getting too brown, either move to the bottom of the oven or cover with foil for remaining bake time. Should be golden brown on top and a skewer should come out clean when inserted.
- Once cooked and left to cool on a wire rack (keep it in the tin), make the glaze by combining the icing sugar with maple syrup and milk. It should be thick. Pour over the cake, sprinkle over some berries (optional) and let set.
- Once icing has set, slice and serve!
