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Vegan Chantilly Cake

April 26, 2022 By Gretchen 11 Comments

What better way to celebrate the summer season bounty than with a fresh berry cake

Chantilly Cake~ just in time for Mother’s Day!

Layers of white cake and mixed berry compote dripping through each bite!

Vegan whipped cream for the icing and the filling makes cake so light and refreshing!

Vegan Chantilly Cake

But wait, what exactly is Chantilly Cream?

Very simply, Chantilly Cream is whipped cream that has been sweetened

However, Chantilly Cream is typically sweetened to twice the potency as a standard sweetened whipped cream!

Vegan Chantilly Cake

My Truly White~ Vegan White Cake recipe is the canvas for this cake today

Vegan Chantilly Cake

Mixed berry compote can be whatever combination you like the best

But for me it is strawberries, blackberries, blueberries and raspberries!

PRO TIP:

I always add a small amount of cranberries to my berry compote

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!

Vegan Chantilly Cake

NOTES FOR SUCCESS & SUBSTITUTIONS:

You can bake this cake into any size pans that you like best

My bakery days have me in the habit of making 7″ cakes but 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

Also an increase of sugar may be necessary, adjust as you like

For those who don’t want to get into the more advanced mix method of the white cake recipe that I used today

My Box Cake Hack for Duncan Hines White Cake is a really easy way to go!

Just follow the recipe for the Yellow Cake Box Hack ingredients, replacing the box mix with white cake mix

You’ll notice I’m using a combination of cake flour and all purpose flour

If you cannot get cake flour it is okay to use ALL All Purpose flour but reduce the total amount of flour to 360g

I am using SILK brand whipping cream for this cake and I needed 2 pints for both the filling and the icing

Lately I haven’t been sweetening my whipped cream when using it as an icing

But for the Chantilly Cake I used ¼ cup of sifted confectioners sugar for each pint of SILK whipping cream

If you follow my recipe for homemade vegan whipping cream

Be sure to read the entire blog post, watch the video and prepare the liquid whip the night before

Vegan Whipped Cream

Vegan Whipped Cream

WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE

Vegan Chantilly Cake

For more awesome summer layer cakes, click the links below!

Strawberry Vanilla Ruffle Cake
Vanilla Strawberry Ruffle Cake
Classic Coconut Layer Cake
Classic Coconut Cake
Coconut Mango Cream Cake
Mango Cream Cake

 

Strawberry Vanilla Ruffle Cake

Classic Coconut Layer Cake

Coconut Mango Cream Cake

5.0 from 2 reviews
Vegan Chantilly Cake
 
Print
Prep time
3 hours
Bake time
25 mins
Total time
3 hours 25 mins
 
I have used all vegan butter instead of the coconut oil combination for this cake with great results
Serves: serves 8ppl
Ingredients
  • 1 Recipe White Cake *or your favorite 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)
  • 1 Recipe Vegan Whipped Cream
  • OR 2 Pints SILK brand heavy whipping cream + ½ cup confectioners sugar
  • OR 4 can coconut milk refrigerated overnight *for more info on vegan whipped cream see the link in the notes for success above
  • For the Mixed berry Compote:
  • 2½ Cups Mixed Berries fresh or frozen *see notes for success
  • ¼ cup cranberries *optional
  • ¼ cup Granulated sugar *adjust to your taste & sweetness of the berries
Instructions
  1. First prepare the white cake:
  2. Preheat the oven to 350°F
  3. Grease and parchment line 3-7" cake pans (or 2-8" pans for a 2 layer cake)
  4. 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.
  5. Combine the plant milk with the water and extracts and set it aside.
  6. Combine the aquafaba with the cornstarch and whisk together so there are no lumps
  7. 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
  8. Sift the flour with the salt and baking powder and add ⅓ of that to the creamed mixture, blend just until combined then add half of the milk mixture
  9. Blend just until combined then add another ⅓ of the dry ingredients and then the remaining liquid and last the remaining dry ingredients.
  10. Be sure to scrape the sides & bottom of the bowl and whip it on high for 10 seconds to blend well.
  11. Divide the batter evenly between your pans and bake immediately in the preheated oven that has been set to 350°F
  12. 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.
  13. Cool in the pans and the turn them out onto a cooling rack to cool completely
  14. Prepare the mixed berry compote by combining the berries with the sugar in a medium sauce pot and bring to a boil
  15. Reduce heat & simmer for about 10-15minutes
  16. The berries will break down & start to thicken, remove from heat and refrigerate until cold
  17. Whip your choice of vegan whipped cream with the sifted confectioners sugar to soft peaks
  18. 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!
3.5.3251

 

 

Filed Under: All Recipes, Cake Decorating, Cake Recipes, Layer Cakes

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Reader Interactions

Comments

  1. Jenna

    May 1, 2022 at 1:31 am

    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

    Reply
  2. Bonnie Ward

    June 5, 2022 at 7:04 pm

    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!

    Reply
    • Gretchen

      June 6, 2022 at 1:59 pm

      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

      Reply
      • Bonnie Ward

        June 7, 2022 at 1:19 am

        Thank you for answering so quickly! I am going to try a test run tonight. I’ll let you know how it goes!

        Reply
      • Bonnie Ward

        June 7, 2022 at 7:07 pm

        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?

        Reply
        • Bonnie Ward

          June 10, 2022 at 3:17 pm

          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.

          Reply
  3. sylvia jeanne

    September 19, 2022 at 11:20 pm

    How can I make this cake gluten free ?

    Reply
    • Gretchen

      September 20, 2022 at 11:51 am

      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!

      Reply
  4. M

    December 23, 2022 at 10:06 pm

    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!

    Reply
  5. Emmy

    March 16, 2023 at 8:16 pm

    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?

    Reply
    • Gretchen

      March 16, 2023 at 8:29 pm

      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
      CLICK HERE FOR MORE

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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