Vegan Berry Cake (A Snack or Breakfast Cake)

This vegan berry cake is subtly sweet, moist, and delicious. It’s easy to make, filling, and nutrient dense. This makes a great vegan snack cake or breakfast cake.

Ingredients and substitutions

I like using whole wheat flour when making this vegan snack cake but you can substitute all purpose flour if you prefer.

I used unsweetened almond milk in this cake but you can substitute any type of unsweetened milk you prefer.

I sweetened this whole wheat berry cake with maple syrup. You can substitute other liquid sweeteners such as agave if you prefer.

I used fresh blueberries in this cake but any type of berry or chopped fruit works too. Raspberries, blackberries, or chopped strawberries, peaches, or apples would all be delicious alternatives.

This recipe calls for melted coconut oil. You can substitute other oils such as olive oil or avocado oil if you like.

How to make vegan berry cake

Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the whole wheat flour, baking powder, and salt to a large mixing bowl, then mix well.

Add the almond milk, maple syrup, vanilla extract, and melted coconut oil, then use a whisk to mix well.

Add the blueberries, then gently stir.

Transfer the batter to a 9 inch baking pan lined with parchment paper, then use a spatula or the back of a spoon to spread the batter into an even layer.

Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick inserted into the center of the cake looks dry upon removal, then let it cool to room temperature before removing from the pan and serving.

Optional additions

Add 1/2 cup of pumpkin seeds, sunflower seeds, chopped pecans, or chopped walnuts to the batter, if desired.

5 from 2 votes

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Vegan Berry Cake Recipe (A Snack Cake Or Breakfast Cake)

This vegan berry cake is subtly sweet, moist, and delicious. It's quick and easy to make. This makes a great breakfast cake or snack cake.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 12 minutes minutes

Cook Time 40 minutes minutes

Total Time 52 minutes minutes

Servings 12

Calories 171.8kcal

Author Jennifer Bell

Equipment

• 9 inch baking pan
• Parchment paper

Ingredients

• 2 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• pinch of salt
• 1 1/2 cups unsweetened almond milk (or substitute your preferred plant-based milk)
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup melted coconut oil (or substitute your preferred oil)
• 1 cup blueberries (or substitute your preferred berry or chopped fruit)

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Add 2 1/2 cups whole wheat flour, 2 teaspoons baking powder, and pinch of salt to a large mixing bowl, then mix well.
• Add 1 1/2 cups unsweetened almond milk, 1/2 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 cup melted coconut oil, then use a whisk to mix well.
• Add 1 cup blueberries, then gently stir.
• Transfer the batter to a 9 inch baking pan lined with parchment paper.
• Use a spatula or the back of a spoon to spread the batter evenly in the pan.
• Bake at 350 degrees Fahrenheit for 40 minutes or until a toothpick inserted into the center of the cake looks dry upon removal.

Notes

• Store this cake in an airtight container in the fridge for up to three days or freeze it for up to three months.
• Optional additions: add 1/2 cup of pumpkin seeds, sunflower seeds, chopped pecans, or chopped walnuts to the batter, if desired.

Nutrition

Serving: 1Slice | Calories: 171.8kcal | Carbohydrates: 29.2g | Protein: 3.6g | Fat: 5.5g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Sodium: 113.2mg | Potassium: 131.1mg | Fiber: 3.1g | Sugar: 9.4g | Vitamin A: 8.9IU | Vitamin C: 1.2mg | Calcium: 100.6mg | Iron: 1mg