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Easy Berry Cake
5 from 21 votes

Easy Berry Cake

Easy Berry Cake blends whole wheat pastry flour, almond milk, eggs, maple syrup, Greek yogurt, and mixed berries to create a moist, tender cake with a hint of cinnamon. The berries incorporated inside and on top give bursts of juicy sweetness, while the cake maintains a soft crumb and lightly golden crust suitable for breakfast or dessert.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 8
Calories: 182 kcal
Course: Dessert, Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 F and spray a 9” springform pan with cooking spray.
  2. Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
  3. Stir together 1 ½ cup flour, baking powder, baking soda, salt and cinnamon in a medium mixing bowl.
  4. 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.
  5. Pour the dry ingredients into the wet ingredients and stir with a wooden spoon or spatula until just combined.
  6. In the same bowl used to mix the dry ingredients, toss 1 ½ cup of berries with 1 teaspoon flour.
  7. Add the berries to the batter and gently fold in.
  8. Pour the batter into the prepared springform pan and top with additional ½ cup berries.
  9. Bake for 30-35 min, until a toothpick inserted comes out clean and top is golden brown.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 182

% 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.