This easy mixed berry cake is soft, moist, and bursting with fresh berries! It’s healthy, delicious, and perfect for breakfast or dessert.
I’m so excited about today’s recipe! This easy berry cake has been on repeat in our household lately. Even Olivia is obsessed with it!
Not only is this berry cake recipe delicious and easy to whip up, it’s also made with whole wheat flour and Greek yogurt and it’s lightly sweetened with maple syrup. The Greek yogurt replaces any oil you’d typically need and because it’s not overly sweet I love having a slice of this cake for breakfast with a warm cup of coffee.
It would also be a great addition to your Easter brunch menu. It’s guaranteed to be a hit with everyone! And if you love baking with berries, you have to try my healthy blueberry crumble next.
Why You’ll Love This Recipe
- Easy – Made in just one bowl with simple ingredients you likely already have on hand.
- Loaded with berries – Fresh, juicy berries in every bite!
- Fluffy & soft – Perfect for breakfast, dessert, or anytime you need a treat.
- Versatile – Fancy enough for Easter brunch but great for meal prep to enjoy all week long.
Ingredients Needed
- unsweetened almond milk – make your own vegan “buttermilk” by mixing apple cider vinegar with almond milk (store-bought or homemade almond milk works)! Whisk the ACV and almond milk and set aside at room temperature. The mixture should lightly bubble, thicken and potentially even curdle after a few minutes.
- apple cider vinegar – when shopping for ACV, look for a brand that’s unpasteurized with “the mother” included. This is where all the nutrients are. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.
- whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy texture that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour.
- eggs – helps bind the ingredients together and provide structure for the cake.
- maple syrup – the natural sweetener of choice for this cake.
- Greek yogurt – Greek yogurt keeps this cake moist without the need for any oil! I recommend using plain whole milk (full fat) yogurt for the best results.
- berries – fresh or frozen berries will work for this recipe! I used a combo of blueberries, raspberries and blackberries, but feel free to use just one type of berry if that’s what you have on hand. You’re going to toss the berries in a little flour before adding them to the batter. This helps to prevent the berries from sinking to the bottom of the cake!
Find the full ingredient list with measurements in the recipe card below.
Substitutions & Tips
- Berries: I recommend blueberries, raspberries and/or blackberries for this cake, but if you end up using another berry like strawberries make sure to chop them into smaller chunks.
- Milk: Not all non-dairy milk will work for vegan buttermilk but soy milk does if you don’t have almond milk on hand. You can also just use regular buttermilk in place of almond milk and apple cider vinegar if you prefer.
- Apple cider vinegar: You could substitute white vinegar or lemon juice for the apple cider vinegar.
- Flour: I haven’t tried using another flour for this recipe but if you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just traditional all-purpose flour. I haven’t tried this cake with a gluten-free all-purpose blend, so if you try it let me know how it turns out in the comments below!
- Maple syrup: You can substitute honey, agave, or your favorite liquid sweetener for the maple syrup.
- Greek yogurt: Full-fat is my go-to for keeping this cake moist and tender, but 2% should work. I wouldn’t recommend non-fat since it has less richness and sometimes includes fillers that can alter the texture. Need a dairy-free option? Any plant-based yogurt should do the job!
How to Make Mixed Berry Cake
This easy berry cake recipe comes together in just a few steps! Mix the wet and dry ingredients, fold in the berries, and bake until golden brown. Here’s how to do it:
Step 1: Preheat the oven and spray your springform pan with cooking spray. Mix almond milk and apple cider vinegar in a bowl and let sit for 5-10 minutes.
Step 2: In a medium bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.
Step 3: In a large bowl, whisk eggs, then add maple syrup, Greek yogurt, vanilla, and the buttermilk mixture. Stir in the dry ingredients until just combined.
Step 4: Toss berries with a little flour, then gently fold them into the batter.
Step 5: Pour the batter into the prepared pan, top with extra berries, and bake for 30-35 minutes.
Step 6: Let cool for 5-10 minutes, then remove from the pan and cool completely. Dust with powdered sugar if desired. Enjoy!
Brittany’s Tips & Tricks
- Use fresh or frozen berries wisely: Fresh berries work best, but if you’re using frozen, don’t thaw them first! Thawed berries release too much liquid and can make the cake too dense. Tossing them in a little flour (like we do in the recipe) also helps prevent them from sinking to the bottom.
- Room temperature ingredients = better texture: If possible, let your eggs and Greek yogurt sit at room temperature for about 30 minutes before baking. Cold ingredients don’t incorporate as smoothly and can affect the cake’s rise.
What to Serve With Berry Cake
This cake isn’t overly sweet making it the perfect treat to enjoy for breakfast with a cup of coffee. It also makes for a great addition to any brunch spread, especially for a special occasion like Easter or Mother’s Day. The berries give this cake a springy feel! Here’s what I would serve it with:
How to Store & Freeze
After allowing the cake to cool completely, store in an airtight container for 3-4 days at room temperature or for up to 1 week in the refrigerator. For longer storage, you can freeze for up to 3 months in a freezer-safe container or bag.
If storing in the freezer, I recommend cutting the cake into individual servings before freezing. Then you can pull out one piece at a time as needed. Let the cake thaw overnight in the fridge or for a few hours at room temperature.
Berry Cake FAQs
If you don’t have a springform pan I’d recommend picking one up! I have this Wilton non-stick 9-inch springform pan. That said, a 9-inch round cake pan should work just fine. Just be careful when removing it from the pan! I’d let it cool completely in the pan before trying to remove it. And make sure to grease the pan well or line it with parchment paper before adding the batter to prevent the cake from sticking.
Yes! You can easily make this cake with frozen berries. I would just advise against frozen strawberries as they’ll be larger in size. And no need to defrost the berries before using.
I haven’t tested a gluten-free version of this cake, but I would imagine using a 1:1 gluten-free all-purpose flour would work just fine in place of the whole wheat pastry flour. My favorite brand is Bob’s Red Mill gluten-free 1:1 all-purpose flour.
I have tested this cake with dairy-free yogurt and it turned out awesome!
More Cake Recipes to Try
Be sure to check out all of the cake and cupcake recipes as well as the full collection of dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
-
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.
- Greek yogurt: I recommend using full-fat Greek yogurt for this cake, but 2% Greek yogurt should also work. I don’t recommend using non-fat Greek yogurt as it won’t add as much moisture to the cake and it sometimes has fillers that could change the consistency. You can also substitute any other yogurt or dairy-free yogurt if you need this cake to be dairy-free.
- Storage: Store the cake in an airtight container for 3-4 days at room temperature or up to a week in the fridge. For longer storage, freeze individual slices for up to 3 months and thaw as needed in the fridge or at room temperature.
Serving: 1 slice | Calories: 182kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 312mg | Potassium: 145mg | Fiber: 4g | Sugar: 16g
Nutrition information is automatically calculated, so should only be used as an approximation.
Publisher: Source link
