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fluted plate topped with a slice of cake with swirls of blackberry jam topped with coconut cream, basil sugar, and fresh blackberries.

Thai Basil Blackberry Olive Oil Cake

This moist olive oil cake is made with a silky cake batter full of Thai basil sugar and swirls of homemade blackberry jam!
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Course: Dessert, Vegan Desserts
Cuisine: American, Asian Fusion
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 slices
Author: Megan Horowitch

Ingredients 
US Customary - Metric

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.

Nutrition

Serving: 1large slice of cake (no toppings) | Calories: 345kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 398mg | Potassium: 103mg | Fiber: 2g | Sugar: 27g | Vitamin A: 179IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!