This vegan berry cake is subtly sweet, filling, and nutritious. It’s easy to make, freezes well and is perfect for a make-ahead breakfast, snack, or nutritious dessert. It also makes a delicious addition to any brunch menu.
What to serve with this vegan berry cake
To give this cake an extra boost of flavor, spread some of this delicious blueberry freezer jam on top. It’s refined sugar free and pectin free too. And if you’re serving this cake at a brunch party and would like another option to offer you guests, try these vegan sweet potato muffins. They’re quick and easy to make.
Ingredients and substitutions
I like using whole wheat flour when making this 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 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 it
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 the cake 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.
Storage and freezing
Store this vegan berry cake in an airtight container in the fridge for up to three days or freeze it for up to six months.
More vegan recipes to try
- This vegan chocolate bread is a delicious addition to any breakfast or brunch menu.
- This chickpea flour omelette is easy to make, filling, and delicious.
- These maple sweetened banana muffins are perfect for using up ripe bananas.
- These buckwheat muffins are subtly sweet, moist, and flavorful.
Vegan Berry Cake
Equipment
- 9 inch baking pan
- Parchment paper
Ingredients
- 2 1/2 cups whole wheat flour
- 1 cup blueberries (or substitute your preferred berry or chopped fruit)
- 1 1/2 cups unsweetened almond milk (or substitute your preferred milk)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted (or substitute your preferred oil)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- 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 vegan berry cake in an airtight container in the fridge for up to three days or freeze it for up to six months.
- Optional additions: add 1/2 cup of pumpkin seeds, sunflower seeds, chopped pecans, or chopped walnuts to the batter, if desired.