Description
A layered vegan dessert combining rich chocolate sponge, tangy blueberry compote, and creamy blueberry cheesecake filling. Moist, colorful, and alcohol-free, ideal for eggless or vegan baking.
Ingredients
210 g buttermilk (1 tbsp lemon juice + 200 ml soy milk if substituted)
50 g oil (canola or corn oil)
100 g castor sugar (or coconut sugar)
½ tsp baking soda
15 g unsweetened cocoa powder
150 g flour (whole wheat and all-purpose mix; ~100 g total)
200 g full-fat cream cheese
150 g fresh or frozen blueberries
30 g sugar (for compote)
1 tbsp cornflour (5 g)
2 tbsp water (30 ml)
1 tbsp lime juice (15 ml for acidity in compote)
Instructions
Preheat oven to 180°C (350°F). Line two 6-inch round tins with parchment paper.
Whisk buttermilk, oil, castor sugar, baking soda, and salt in a large bowl.
Stir in cocoa powder, whole wheat flour, and all-purpose flour until smooth.
Pour 260 g batter into each tin. Bake 18–20 minutes until a toothpick inserted is clean.
Cool completely on a rack. Use a chopping board to trim uneven tops.
For the blueberry compote: Combine blueberries, 30 g sugar, cornflour, and water in a pan. Simmer gently until berries soften and liquid releases. Strain berries into a bowl.
Reduce syrup over low heat until thick. Return strained berries, add lime juice, and cool in the refrigerator.
For the blueberry cheesecake filling: Use 200 g cream cheese as-is. Chill at least 1 hour before assembly.
Assemble layers: Place one cooled sponge layer, spread compote, followed by chilled cheesecake filling. Top with second sponge and remaining compote for a delicate visual contrast.
Notes
Chill the cheesecake filling for stable layering.
Use full-fat cream cheese for a rich texture.
Frozen blueberries work well—no thawing required before cooking.
For a vegan option, use plant-based cream cheese.
- Prep Time: 25
- Cook Time: 20
- Category: Trend Recipes
- Method: Baking
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 slice (1/6 of a 6-inch cake)
- Calories: 420
- Sugar: 55g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg