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
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Yield: serves 8ppl
Vegan Chantilly Cake
Prep Time
3 hours
Cook Time
25 minutes
Total Time
3 hours 25 minutes
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!
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