Honey Blackberry Cake

Name: Honey Blackberry Cake
Cook time: 25 min
Total time: 25 min
Cuisine: American
Ingredients: ⅓ cup dairy-free salted butter; 1 ¼ cups Beemaid creamed honey; ½ cup egg whites (approx 4 egg whites); ¼ cup dairy-free yogurt; 1 tbsp. vanilla extract; 2 ½ cups cake flour, sifted; 1 ½ tsp. baking powder; ½ tsp. baking soda; 1 tsp. fine sea salt; ⅔ cup dairy-free milk; 1 cup dairy-free mini dark chocolate chips; 1 tbsp. all-purpose flour; 1 ½ cups blackberries, fresh or frozen; 1 tbsp. lemon juice; 4 tbsp. dairy-free salted butter; ½ cup sugar; 2 eggs, large and beaten; 1 cup dairy-free salted butter, room temp; 1 cup vegetable shortening; 8 cups icing sugar; 2 tsp. fine sea salt; ¾ cup Crofter’s blackberry jam; optional: Chef Master gel colour; optional: fresh blackberries for decor; optional: Sprinkle Pop “Drenched in Diamonds” glittery sugar