April 17, 2020 4 min read

Who loves a good challenge? We sure do! Last week, our founder Vuong took a challenge from @shivanisharma_ to make a European sweet dish with blue/purple colour. He had to admit, this one was a tricky one but he gave it his best shot!

This 5 Layer Vegan Sour Cream Cake with Blueberry Compote is made with none other than Dibble Sour Cream, with the final topping of a gorgeously torched meringue. This Scandinavian-style pound cake was wonderfully filled with blueberries, an almond praline and dark chocolate chards. A vegan cake recipe is one that is actually pretty simple, with the key of making a delicious plant based cake using Dibble Sour Cream! It provides the richness, tanginess and creaminess fit for a cake - and that blueberry compote is just what dreams are made of! Don't just limit this beauty to celebrations - you can serve this dish as a weekly dinner treat too! We have broken down this vegan sour cream cake recipe into a couple of sections so it would be easier to follow. Happy baking!

Prep Time 50 minutes

Cook Time 1 hour 50 minutes

Serves 8

Difficulty Hard


Norwegian Sour Cream Cake

  • 2 cups all purpose flour

  • 1/2 cup dairy-free butter, room temperature

  • 2 cups caster sugar

  • 1/2 tsp salt

  • 1 tsp vanilla extract

  • 2 Tbsp coconut oil, melted

  • 1 Tbsp baking powder

  • 1 cup Dibble Sour Cream

Roasted Almond Praline

  • 1 cup caster sugar

  • 1/2 cup slivered almonds

Blueberry Compote

  • 1 cup blueberries (fresh or frozen)

  • 1/4 cup caster sugar

Dark Chocolate Chards

  • 1/2 cup dairy-free dark chocolate, roughly chopped


  • Chickpea brine from 1 chickpea can, chilled

  • 130g caser sugar

  • 1/2 tsp xanthan gum

  • 1 tsp vanilla extract


Norwegian Sour Cream Cake

  1. Preheat oven to 180ºC and grease a large baking pan.

  2. Mix together the flour, salt and baking powder in a mixing bowl.

  3. In a stand-up mixer, beat the sugar and butter together on medium speed until light and fluffy, scraping down the sides.

  4. Slowly add Dibble Sour Cream while mixing on slow speed. Scrape down the sides and mix on medium until thoroughly mixed.

  5. Add 2 Tbsp of the flour mixture into the mixing stand-up mixer on medium speed then 1 Tbsp of coconut oil. Add another 2 Tbsp of the flour mixture and the other Tbsp of coconut oil. Add the remainder of the flour mixture and mix on high speed until thoroughly mixed, scraping down the sides. Careful not to over-mix.

  6. Pour the batter in the baking pan and bake for about 50 minutes or until golden brown or when an inserted knife comes out cleanly.

  7. Let the cake cool on wire racks.

  8. Using a circular cookie cutter, cut out circular cakes and set aside (trimmings can be blitz in a food processor and added to your favourite dairy-free ice cream - can store in the fridge for up to 2 weeks).


Roasted Almond Praline

  1. Roasted the almonds in the oven for 10 minutes or until golden brown. Set aside to cool.

  2. In a small pot on medium heat, add the sugar and let it gradually melt without agitating it.

  3. When the sugar starts to become a little transparent, using a spatula to gently stir it, scraping down the sides and ensuring all the sugar is able to melt.

  4. Continue gently stirring until it becomes a deep golden brown colour then add the almonds and stir thoroughly.

  5. Carefully pour the caramel on a sheet of baking paper and spread into a thin layer with a spatula. *Caution: this will be very hot so be extra careful.

  6. Let it cool to room temperature or until cool enough to touch and break into manageable pieces.

  7. Place almond praline shards into a food processor, blitz into a crumb and set aside.


Blueberry Compote

  1. In a small pot on medium heat, add the blueberries and heat for 2 minutes, stirring consistently.

  2. Add the sugar, stir thoroughly and melt down the sugar.

  3. Cook for about 5 minutes or until a thick syrup is developed. Take this off the heat and set aside. 



  1. In a stand-up mixer, add the chickpea brine and mix on high for 5 minutes or until it starts to froth.

  2. Add the vanilla.

  3. Add the xanthan gum into the sugar and thoroughly disperse.

  4. Add a Tbsp at a time of the sugar to the mixer every 3 minutes until there's no more sugar. Scrape down the sides when necessary.

  5. Mix on high until stiff peaks are formed. 

  6. Add to a piping bag with the star tip and set aside. 



  1. On a flat round plate, scoop the syrup from the compote with a Tbsp (if it's set, add a tsp of water and mix thoroughly), let it pour to one area of the plate. Using the back of the Tbsp, tap the syrup so that it splashes across the plate.

  2. Add the cake to the area of the syrup that has the most.

  3. Add 1/2 Tbsp blueberries from the compote to the top of the cake.

  4. Add 1 Tbsp of the praline on top of the blueberries.

  5. Add 1 Tbsp of the dark choc shards to the top of the praline.

  6. Pipe small peaks of the meringue to the top of the dark choc shards, starting from the outside working your way to the middle.

  7. Using a blow torch, carefully toast the tops of the meringue until golden brown.

  8. Enjoy!

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