This Thai Basil Blackberry Olive Oil Cake is truly the perfect summer cake! With swirls of sweet homemade blackberry jam & the most fragrant Thai basil sugar, this olive oil cake is so moist, flavorful, and delicious!
I truly LOVE olive oil cakes! The first one I ever baked was my Grapefruit Olive Oil Cake, and since then I've made an Orange Blossom & Fig Olive Oil Cake, Blood Orange Chocolate Olive Oil Cake, & even Lemon Olive Oil Cupcakes!
This new basil dessert is perfect for using up all those fresh summer berries and bundles of basil!
Ingredients:
Ingredient & substitution notes:
- Thai basil: Has a really bold flavor with hints of licorice and mint.
- You can substitute 1:1 for Italian basil, but the flavor of the cake will differ slightly.
- Olive oil: We use a decent amount of olive oil in this recipe for a rich flavor and tender crumb. Make sure to choose one you like, as the flavor does come through!
- I don't recommend substituting in this recipe.
- Soy milk: Can be substituted 1:1 with unsweetened oat milk or coconut milk.
- Blackberries: I used fresh blackberries to make the jam, but frozen also works!
- Sub 1:1 with raspberries or blueberries for a fun twist!
- Lemon juice: This is crucial for this cake and MUST be fresh!
- No substitutes work well here.
- Cornstarch: This is used to give the cake a more tender texture.
- Can substitute 1:1 with 2 Tablespoons of all-purpose flour, though the cake will be slightly less light and fluffy.
- Vanilla: I pretty much always use vanilla bean paste when I bake.
- Can substitute 1:1 with vanilla extract.
How to make a Thai basil blackberry cake
Make the blackberry jam:
While you can 100% use a store-bought jam in this recipe, I prefer making my own because it's so easy and contains no added preservatives!
First, add the fresh blackberries and sugar to a pan. Turn the heat to medium and use a fork or potato masher to mash the blackberries so they release their juices.
Mix and, once bubbling, add in the mix of lemon juice, cornstarch, and water. Stir that into the bubbling jam and mix everything together until it begins to thicken.
Once it starts to thicken, remove from the heat, pour into a small bowl, and place it in the fridge to cool while you make the cake batter.
P.S: You can also make the jam ahead of time if you want! It will keep in a closed container in the fridge for about 1 week.
Make the Thai basil sugar:
The first step in making the cake batter is to make the homemade Thai basil sugar.
Simply add the fresh Thai basil and sugar to a food processor and pulse together until combined.
Make the Thai basil cake batter:
To make the cake batter, whisk together the wet ingredients, including the soy milk, lemon juice, basil sugar, olive oil, and vanilla.
Then, add in the dry ingredients, including the all-purpose flour, cornstarch, salt, baking powder, and baking soda.
Mix into a thick batter. I recommend using a spatula to get rid of any large clumps of flour without overmixing the batter.
Add to pan & bake:
Line a 9-inch springform pan with parchment paper. Then, pour in the basil cake batter. Use a spatula to spread it out evenly in the pan.
Add dollops of the blackberry jam on top of the cake. Then, use a butter knife to gently swirl the jam around. Make sure not to overmix the batter, as you want distinct swirls of green cake batter and purple jam.
Add the pan to the oven and bake at 350F for 35 minutes. Remove the cake from the oven and run a knife along the edge to make sure it doesn't stick.
Let the cake cool in the pan for about 5 minutes. Then, remove the cake from the pan and move it to a wire rack to continue cooling.
Once cooled, slice this vegan blackberry cake into 8 wedges and serve as is or with a dollop of coconut whipped cream, basil sugar, and fresh blackberries on top!
FAQ & Tips:
Can I make this basil cake gluten-free?
While I have not tried it myself, it should work. You'll need to use a gluten-free 1:1 baking mix like this one from King Arthur.
Unfortunately, flour alternatives like coconut flour or almond flour will NOT work in this recipe, as it's not a 1:1 substitution.
Can I use a different jam?
Of course! Not all jams will pair well with the basil cake, but raspberry jam, cherry jam, and blueberry jam are safe bets!
Can I bake this basil cake in a different pan?
You can bake this cake in an 8 by 8 inch square pan for similar results.
You can also double this recipe and bake it in a 9-by-13-inch pan. Please keep in mind, baking time may vary slightly in a different pan, so I recommend checking on your cake at the 25-minute mark.
How do I store this basil olive oil cake?
I recommend slicing the cake first and storing it in a closed container or freezer-safe bag in the fridge for 2-3 days or in the freezer for up to 1 month.
The fridge will eventually dry the cake out, but because it is a super moist cake with jam, I don't recommend storing it at room temperature.
If frozen, just defrost at room temperature for about 1 hour before enjoying!
I can't wait for you to try this incredible Thai Basil Blackberry Olive Oil Cake! It's so moist, delicious, and the perfect ode to fresh summer produce. Enjoy!
-TSG
More summer cake recipes you will love:
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Thai Basil Blackberry Olive Oil Cake
Ingredients
Blackberry Jam:
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- 1 teaspoon cornstarch
- 1 cup fresh blackberries
- ¼ cup sugar
Thai Basil Cake:
- ¾ cups sugar
- ⅓ cup Thai basil
- ¾ cup soy milk
- ½ cup olive oil
- ¼ cup lemon juice
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch or 2 Tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
Make the blackberry jam:
- Start by mixing the lemon juice, water, and cornstarch in a small bowl until combined. This creates a "slurry" that we will use to thicken the jam. Set aside for later.
- Add the fresh blackberries and sugar to a saucepan. Turn the heat to medium. Then, use a fork or potato masher to squish the blackberries until they release their juices.
- Stir together and bring to a simmer. Once bubbling, stir in the cornstarch mixture.
- Stir until the jam thickens, then remove from the heat and pour the blackberry jam into a bowl.
- Pour the jam into a bowl and set aside to cool. To speed up the cooling process, you can also cover it and place it in the fridge to cool or make the day before.
Make the basil cake batter:
- Preheat the oven to 350. Line a 9-inch springform pan with parchment paper and lightly grease the sides of the pan. Set aside.
- First, make the Thai basil sugar. Add the sugar and Thai basil to a food processor and pulse together until the sugar turns green and is finely incorporated.
- Add the basil sugar, soy milk, olive oil, lemon juice, and vanilla to a large mixing bowl. Use a whisk to combine.
- Once mixed, add in the dry ingredients, starting with the all-purpose flour and adding the cornstarch, salt, baking powder, and baking soda on top.
- Mix into a thick batter. I recommend starting with a whisk and then switching to a spatula so the batter does not get overmixed.
Assemble & bake the cake:
- Pour the basil cake batter into the parchment-lined pan and smooth it out with a spatula.
- Then, add the blackberry jam in small dollops on top of the cake. Use a butter knife to swirl the jam onto the top of the basil cake in large swirls. Be careful not to mix the jam too much, as we want distinct swirls of green cake batter and purple jam.
- Add the cake to the oven and bake at 350F for about 35 minutes or until cooked through.
- Once baked, remove the cake from the oven and run a butter knife around the outer edges to help make sure it does not stick.
Let cool & serve!
- Let the cake cool in the pan for about 5 minutes. Then, carefully move to a wire rack to cool completely before slicing.
- Once cooled, slice the cake into 8 large wedges. You can enjoy the cake as is or top it with a dollop of coconut whipped cream, extra basil sugar, and fresh blackberries to enjoy!
Notes
- Please see the blog post for recipe tips & substitution ideas.
- I recommend slicing the cake first and storing it in a closed container or freezer-safe bag in the fridge for 2-3 days or in the freezer for up to 1 month.
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