Vegan Chantilly Cake is a simple layer cake with mixed berry compote dripping through each bite!
Vegan whipped cream for the icing and the filling makes this cake so light and refreshing!
But wait, what exactly is Chantilly Cream?
Vegan Chantilly Cream Cake is a cake made with whipped cream that has been sweetened
However the distinction is that Chantilly Cream is typically sweetened to twice the potency as a standard sweetened whipped cream!
My Truly White Vegan White Cake recipe is the canvas for this cake today
Mixed berry compote can be whatever combination you like the best
But for me it is strawberries, blackberries, blueberries and raspberries!
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PRO TIP:
Adding a small amount of cranberries to my berry compote is my secret weapon!
Since cranberries have the highest natural pectin it’s a sure fire way to get thick luscious fruit filling for your cakes instead of a runny watery mess!
NOTES FOR SUCCESS & SUBSTITUTIONS:
My Box Cake Hack for Duncan Hines White Cake is a really easy way to go for those not wanting to make a fully scratch recipe!
Just follow the recipe for the Yellow Cake Box Hack ingredients, replacing the box mix with white cake mix
While I have the habit of making 7″ cakes, you can bake this cake into any size pans that you like best
This entire batter will fit equally into 2-8″ layers or 2-9″ layers as well
For the berry compote you can use any combination of berries or just stick with one
I don’t typically measure when I make a berry compote but the recipe below is a good guide to use for quantity needed
Additionally I use frozen berries since they tend to be the sweetest and the freezing process starts to break down the cell walls allowing for less cooking.
The natural juices that release from freezing make it unnecessary to add any liquids during cooking for a more pure berry compote
If you prefer to use fresh berries you will have to add a few tablespoons of water to help them cook down and also an increase of sugar may be necessary, adjust as you like
There are so many options for Vegan Whipped Cream now be sure to watch my video explaining all of them!
WATCH THE VIDEO COMPARING ALL THE VEGAN WHIPPED CREAMS!
WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
Vegan Chantilly Cake
Ingredients
for the white cake recipe
- Vegan Butter 8 tablespoons (112g)
- Coconut Oil 8 Tablespoons (112g)
- Granulated Sugar 1½ cup (300g)
- Plant milk ½ cup (118ml) *I am using soy milk
- Water ½ cup (118ml)
- Clear Vanilla Extract 1 teaspoon (5ml)
- Almond Extract *optional ¼ teaspoon
- All Purpose Flour 6 Tablespoons (48g)
- Cake Flour 3 cup (360g) *see notes for success
- Baking Powder 4 teaspoons
- Salt ½ teaspoon *omit if using salted canned chickpea brine
- Cornstarch 2 Tablespoon (16g)
- Aquafaba 1 cup (240ml)
for the icing
For the Mixed berry Compote:
- 2½ Cups Mixed Berries *see notes for success
- ¼ cup cranberries *optional
- ¼ cup Granulated sugar *adjust to your taste
Instructions
- First prepare the white cake:
- Preheat the oven to 350°F
- Grease and parchment line 3-7" cake pans (or 2-8" pans for a 2 layer cake)
- Combine the softened vegan butter with the coconut oil and granulated sugar and mix on high speed with the paddle attachment for 3-5 minutes until light and fluffy, be sure to scrape the bottom & sides of the bowl from time to time.
- Combine the plant milk with the water and extracts and set it aside.
- Combine the aquafaba with the cornstarch and whisk together so there are no lumps
- Once the butter mixture is creamed, add the aquafaba/cornstarch and whip on high speed to emulsify & the mixture will get very silky and smooth *if this seems to not be working, switch to the balloon whip attachment & whip on high
- Sift the flour with the salt and baking powder and add 1/3 of that to the creamed mixture, blend just until combined then add half of the milk mixture
- Blend just until combined then add another 1/3 of the dry ingredients and then the remaining liquid and last the remaining dry ingredients.
- Be sure to scrape the sides & bottom of the bowl and whip it on high for 10 seconds to blend well.
- Divide the batter evenly between your pans and bake immediately in the preheated oven that has been set to 350°F
- HOWEVER, immediately lower the temperature to 325° and bake for a total of 25-30 minutes or when a toothpick inserted into the center comes out clean.
- Cool in the pans and the turn them out onto a cooling rack to cool completely
- Prepare the mixed berry compote by combining the berries with the sugar in a medium sauce pot and bring to a boil
- Reduce heat & simmer for about 10-15minutes
- The berries will break down & start to thicken, remove from heat and refrigerate until cold
- Whip your choice of vegan whipped cream with the sifted confectioners sugar to soft peaks
- Build the cake with the whipped cream and berry filling and whipped cream icing as shown in the video tutorial
Notes
Chantilly Cake must be kept refrigerated at all times
It will stay fresh covered loosely for up to 1 week.
I do not love freezing whipped cream, but it is possible, wrapped well for up to 1 month
Thaw in the refrigerator overnight before serving, the cake will not be near as pretty as when fresh, but will still taste great!
Hi Gretchen, I was wondering if you have made anything like this as a roll cake? I saw the Swiss roll cake but I was l looking for a nice spring/summer roll cake with fruit. Thanks
Hi Gretchen. I have been looking at this recipe and the one for vegan white cake. I see that they are similar but there are some differences. Which do you recommend for a birthday cake that has to stand up to decorations? I’m thinking of doing a top forward cake. Thank you!
Hi Bonnie, it’s actually the same recipe. I have just omitted the yogurt from the original recipe since it’s just an annoying ingredient that not many people have on hand. I replaced it with more plant milk.
It’s also doubled here for the Chantilly cake to make enough for all the layers.
I also added almond extract but that’s optional. So basically it’s the exact same recipe.
All of my cake recipes are sturdy for decor and all sorts of fillings & icings. I always recommend to do a small test for any new cake recipe you are wanting to try, before going for it for the actual cake for the event
Thank you for answering so quickly! I am going to try a test run tonight. I’ll let you know how it goes!
Hi Gretchen I’m actually not a vegan person but I’m up late baking a this Chantilly cake for my daughter’s 50th Birthday and I have to say thank you thank you 🙏 for the thorough instructions you give I love your voice it’s so calm and patient ❤️ and honesty I couldn’t help licking the bowl and beaters I followed your instructions to a T prayed a lot knowing I was in uncharted waters to say the least. I won’t be able to frost it until tomorrow at her home because I don’t live close to her and we’re in summer weather and the it won’t make the drive.
Hey thank you for the comment! I am so happy you decided to go with my recipe & are finding it user friendly! You’re welcome & I hope it all goes great!
Hello again. I made the recipe in two 8″ pans. I’m disappointed in the rise of the cakes. Does this recipe usually rise nicely? I’m thinking it might be that my baking powder is too old. In your pictures your layers are a nice depth. Do you have any tips?
It didn’t turn out as pretty as yours, but it tastes good. The layers turned out dense and shorter than I would have liked but still delicious. I read your note about not freezing vegan cake later, and I think that might be what I did wrong. I wish I could post a picture.
How can I make this cake gluten free ?
Hey there, while I am not GF baker, I have been told that almost all of my recipes work great with a 1:1 GF mix, I have to admit I have not tried this particular recipe with gluten free flour
I have made my Chocolate Cake & Yellow Cake recipes numerous times with Bobs GF mix, with awesome results
If you want to try it on this one, please let me how it goes!
But if you are not interested in experimenting you could try the Bakery Style Yellow Cake recipe instead since I know that one works great!
My non vegan brother made this cake for my bday and it came out great! Super light and fluffy. Everyone in my family enjoyed it!
Hello, I want this cake to be a 3 layer cake and only have 3 8” pans handy. If I double the recipe and divide the doubled batter into 3 8” pans, how would the bake time or degrees of baking change?
Yes sure you can do that, fill the pans half full and bake at 350F I would check them at 20 minutes to see how long they will take, toothpick test or springy to the touch when you gently press teh centers
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hi, Gretchen,
thank you so much for share your recipes.
can I use forKing the white coconut cake . canned coconut milk
and just all purpose flour?
thank you!!!!!
Hi there, I am not quite understanding your question