Fluffy Vegan tbh Layer Cake with Vanilla Frosting and Cherry Jam

Fluffy Vegan tbh Layer Cake with Vanilla Frosting and Cherry Jam

We've been searching for a while to find the perfect tbh cake recipe ... and folks, I think we did it! The combination of the tbh hazelnut flavor with a bright cherry jam and a creamy vanilla frosting is just *chef's kiss*. Try it for yourself and let us know if you're as obsessed with this recipe as we are!

Cake Ingredients

1.5 cups non dairy milk, of choice 
1.5 tablespoons apple cider vinegar 
3 cups all purpose flour 
1.5 tablespoons baking powder 
¼ teaspoon salt 
1 cup plus 2 tablespoons TBH 
1.5 cups granulated sugar 
1 cup plus 2 tablespoons flavorless oil, such as avocado 

Frosting Ingredients

1 cup vegan butter, softened to room temperature 
3 cups powdered sugar, sifted 
2-3 tablespoons non dairy milk 
1 teaspoon vanilla extract 

Jam Ingredients

1 pound cherries, fresh or frozen 
⅔ cup granulated sugar 
2 tablespoons lemon juice 


  1. Preheat the oven to 350 degrees and grease 3 6 inch cake pans.
  2. In a measuring cup or small bowl add non-dairy milk and apple cider vinegar. Mix it together and let it set aside to curdle a little bit.
  3. In a medium bowl whisk together the flour, baking powder and salt and set aside.
  4. In a large bowl using a handheld mixer or the bowl of a stand mixer with a paddle attachment, beat together the TBH sugar and oil until well combined, scraping the sides as needed. 
  5. To the bowl with the TBH mix, with the mixer on low speed, alternate adding the flour mixture and vegan buttermilk and 3 Parts ending with the buttermilk. This is a thicker cake batter and won't pour like a traditional cake batter, but this is what it's supposed to look like! 
  6. Split batter evenly between the three cake pans and spread it out so it hasn't even top. Bake for 30 to 35 minutes or until a toothpick comes out clean in the middle. if the toothpick still has a bit of remnants of oil or cake batter let it cook for another 2 to 3 minutes or until a clean toothpick comes out. 
  7. Let the cake cool completely while you make your frosting.
  8. In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter until smooth, about 2 minutes.
  9. Gradually add the sifted powdered sugar about one cup at a time, and mix starting on low speed gradually increasing to medium, until all the powdered sugar is mixed in.
  10. Add 2 tablespoons of milk and vanilla extract and beat on medium speed for 3 to 4 minutes, or until everything is well combined. Scrape the bowl as needed.
  11. If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, half cup at a time until you've reached your desired consistency. 
  12. Remove the stems and pits from the cherries if needed.
  13. Place the cherries sugar and lemon juice in a medium sauce pot and bring to a boil over medium-high heat. Once at a boil reduce heat to medium and simmer to thicken, approximately 15 minutes. 
  14. Use a potato masher or Fork to mash fruit as much or as little as desired. 15. The cherry jam is done when it is thick and it coats the back of a spoon. If it runs like honey it's not quite thick enough yet and you need to get it longer. Store in a pint-size mason jar in the refrigerator once cooled. 
  15. Evenly slice your 3 cake layers and half. Pipe or spread some of your vanilla frosting over the first half and then add a thin coat of cherry jam. Place another cake layer on top and repeat with the remaining layers.