Easy Berry Cake
User Reviews
5
Easy Berry Cake
Description
The cake uses a combination of whole wheat pastry flour with baking powder and soda for leavening. Almond milk is curdled with apple cider vinegar to mimic buttermilk, providing acidity for tender crumb. Eggs, maple syrup, full-fat Greek yogurt, and vanilla extract contribute moisture and flavor.
Mixed berries—blueberries, blackberries, and raspberries—are folded into the batter after being tossed with flour to prevent sinking. Extra berries scattered on top add visual appeal and additional fruity texture. Baking at 350°F for 30-35 minutes yields a golden crust and clean toothpick insertion.
This berry cake suits casual breakfasts, snacks, or a simple dessert. It balances wholesome ingredients with natural sweetness and fruit juiciness.
Full-fat Greek yogurt is recommended for moisture; 2% can work but non-fat is less ideal. The cake keeps well in an airtight container at room temperature or refrigerated, and individual slices freeze well for months.
Ingredients
- ½ cup almond milk at room temperature, unsweetened
- 1 teaspoon apple cider vinegar
- 1 ½ cup whole wheat pastry flour + 1 teaspoon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 2 large egg at room temperature
- ½ cup maple syrup
- ¼ cup Greek yogurt full-fat
- ½ teaspoon vanilla extract
- 2 cups Berry a combo of blueberries, blackberries and raspberries, divided, fresh or frozen
- powdered sugar for dusting, optional
Instructions
- Preheat the oven to 350 F and spray a 9” springform pan with cooking spray.
- Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
- Stir together 1 ½ cup flour, baking powder, baking soda, salt and cinnamon in a medium mixing bowl.
- In a separate large mixing bowl whisk eggs then add maple syrup, Greek yogurt and vanilla extract. Add almond milk mixture and whisk again until combined.
- Pour the dry ingredients into the wet ingredients and stir with a wooden spoon or spatula until just combined.
- In the same bowl used to mix the dry ingredients, toss 1 ½ cup of berries with 1 teaspoon flour.
- Add the berries to the batter and gently fold in.
- Pour the batter into the prepared springform pan and top with additional ½ cup berries.
- Bake for 30-35 min, until a toothpick inserted comes out clean and top is golden brown.
- Let cake cool for 5-10 minutes, then run a butter knife along the edges of the springform pan to release the cake from the pan. Remove the cake and let cool completely on a wire cooling rack.
- Dust with powdered sugar if desired and serve.
Notes
- Use full-fat Greek yogurt for best moisture; 2% yogurt can work but non-fat is not recommended.
- To store, keep the cake in an airtight container at room temperature for 3-4 days or refrigerate up to a week.
- Freeze individual slices for up to three months and thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 182kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 312mg | 13% |
| Potassium | 145mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
