This homemade vegan Chantilly cake is layered with a one bowl moist vanilla almond cake, fluffy dairy free Chantilly cream, and fresh berries- no eggs nor dairy!

assembled chantilly cake

The perfect summer cake: Vegan Chantilly Cake

You know the Whole Foods Chantilly Cream Cake? The one with the fresh berries and fluffiest mascarpone whipped cream frosting atop nutty and light vanilla almond cake layers?

Yeah, that one. It’s like a berries n’ cream cake, but even better. And berry-er 😉

Well, let me introduce you to this easy homemade version, and yeah, I’d say it’s just as good, if not better. And honestly, it outranks even my favorite vegan angel food cake (though that one will always have a special place in my heart!!). 

sliced chantilly cake

This is the summer “it girl” of cakes, and for a very good reason. We have the most soft, plush, and deliciously moist vanilla almond sponge cake that locks in its moisture even when chilled, layered with the fluffiest vanilla bean mascarpone whipped cream frosting and fresh berries that are as sweet as candy.

The crazy part? You don’t need any eggs nor dairy. Yep, this cake and its wonderful Chantilly cream frosting are all dairy free and vegan!! Though I hesitate to even say that because honestly if you were to take a bite, you’d never know.

SO let’s make it!!

sliced Berry Chantilly Cake

Chantilly cake components:

  • Almond vanilla cake: You might be shocked that this chantilly cake recipe is entirely eggless and still moist, but it’s true. (And even more shocking when you learn it’s an all butter cake!). But trust me, this cake is absolutely jaw droopingly delicious with the most tender crumb. And the best part? It’s made entirely in one bowl with the simplest ingredients. No fancy reverse creaming method, just a whisk and a bowl will do! 
  • Fresh berries: Of course you can’t have a Chantilly cream cake without fresh berries! Fresh strawberries, blackberries, raspberries, and blueberries are used here, but you can use any combination of them. You could also use a jam made from fresh raspberries or fresh blueberries, or a combination of any of the berries. You could even do a mixture of both jam and berries!
  • Chantilly cream frosting: This is my absolute pride and joy because stabilized dairy free whipped cream frosting is the hardest part to figure out, but once I did, it’s an actual dream. It’s actually quite similar to my vegan mascarpone cream, which is used in my vegan tiramisu (another jaw dropping dessert!). Typically, Chantilly cream is comprised of heavy whipping cream, mascarpone, and sugar for sweetness. And we’re sticking to basically that, but all dairy free. We’re using my favorite easy 3 ingredients dairy free mascarpone recipe along with vegan heavy cream (like heavy whipping cream, but dairy free), powdered sugar, cornstarch, and vanilla. The cornstarch really helps to stabilize the frosting, as does our vegan mascarpone cheese (but if you’d like you can also use vegan cream cheese and skip the step of making another component!). 
bitten slice of chantilly cake

How to achieve a stable dairy free Chantilly cream for layer cakes:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Tips for assembling your vegan Chantilly cake

  • Make this cake over the course of two days: I think dividing the cake process into two days rather than one day helps because the frosting has enough time to chill and set. Plus, then you can take your time decorating and frosting!
  • Keep the frosting components cold: Especially the bowl to make the frosting. This will help you achieve stiff peaks in your frosting, which adds more volume to your Chantilly cream.
  • Don’t be afraid to refrigerate the cake: It won’t dry it out. I assemble the Berry Chantilly Cake and frost the outside, then pop it immediately into the fridge to chill. Then I’ll decorate the cake once the frosting has had some time to set. As long as the frosting stays cold, it’s all good to go!
  • Need it gluten free? I like using King Arthur measure for measure gluten free flour. It’s the best!!
sliced Berry Chantilly Cake

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced chantilly cake

Easy Homemade MOIST Chantilly Cake – No Eggs, No Dairy!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Britt Berlin
  • Prep Time: 20
  • Chilling time: 30
  • Cook Time: 30
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This homemade vegan Chantilly cake is layered with a one bowl moist vanilla almond cake, fluffy dairy free Chantilly cream, and fresh berries- no eggs nor dairy!



Vanilla Almond Cake:

  • 1 1/4 cup (300 mL) dairy free milk (like soy milk, almond milk, or oat milk)
  • 3 2/3 cup (450 g) all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 3/4 cup (350 g) granulated sugar
  • 1 cup (220 g) salted vegan butter (I recommend Miyoko’s or Flora Plant butter), melted and room temperature
  • 1 cup (240 g) unsweetened applesauce or dairy free yogurt, room temperature*
  • 2 tbsp vanilla extract (yes, 2 tablespoons!!)
  • 1/2 tsp almond extract

Dairy Free Chantilly Cream:

  • 2 1/2 cups vegan heavy cream, cold
  • 12 ounces vegan mascarpone, cold
  • 1/2 cup (60 g) powdered sugar
  • 1 tbsp cornstarch
  • 1 tbsp vanilla bean paste

Berry filling:

  • 1 cup strawberries, sliced
  • 1/2 cup blackberries
  • 1/2 cup raspberries
  • 1/2 cup blueberries


  1. Make the mascarpone: Follow the instructions for making the mascarpone. Once the mascarpone is made, you can chill it right away so that you can move onto making the cake.
  2. Prep for the cakes: Preheat the oven to 350F, and line three 8″ cake pans with parchment paper. I recommend making this cake over two days so that the cakes are fully cooled before assembling.
  3. Make the cake batter: Whisk together with the vegan butter, sugar, dairy free yogurt, vanilla extract and almond extract. Then add in the baking powder, baking soda, and sea salt, and whisk again. Finally, add in the flour, and pour in the dairy free milk as you gently whisk JUST until the dry ingredients are incorporated (it doesn’t have to be a super smooth batter- DONT over mix).
  4. Bake: Divide the cake batter into the cake pans evenly and place into the oven to bake for 27-30 minutes, or until a toothpick comes out clean.
  5. Cool the cakes: All the cakes to  cool for 10 minutes in their pans, then transfer them to a cooling rack to fully cool. Then you can wrap them with plastic wrap for assembly the next day.
  6. Prep for Chantilly cream: Place a large bowl in the freezer to chill for 20 minutes.
  7. Make the Chantilly cream: Add in the heavy vegan cream, and use a hand mixer to cream the vegan heavy cream until stiff peaks are achieved, about 5 minutes. Then add in the powdered sugar, cornstarch, and vanilla bean paste, and cream again. Finally, add in the mascarpone, and cream again until the mascarpone is fully integrated. Cover the frosting, and chill in the fridge overnight.
  8. Assemble the Chantilly cake: Place one cake layer onto plate, and spoon about 1/4-1/3 cup of Chantilly cream and spread it to the edges. It’s a thin layer of frosting between the cake, just to keep the berries in place. Spoon the berries on top and place another cake layer on top. Repeat with the Chantilly cream and the berries, then place the final cake layer on top. Frost the outside of the cake with the Chantilly cream, then place the cake in the fridge to chill for 30 minutes, to 1 hour. You should have additional Chantilly cream to decorate the cake with once chilled, as well as more berries.
  9. Finish decorating: Once the cake has chilled, you can pipe the remaining Chantilly cream on top and decorate with more berries. Chill in the fridge until ready to serve.
  10. Slice and serve: Serve the cake cold and enjoy! Store the cake in the fridge after 30 minutes, and any leftovers in an airtight container for up to 4 days.


See blog post for all tips and tricks, especially for frosting the Chantilly cake!