This simple mixing Berry cake It’s soft, moist and bursts with fresh berries! It’s healthy and delicious, perfect for breakfast or desserts.
I’m so excited about today’s recipe! This simple berry cake has been repeated recently in our homes. Even Olivia is obsessed with it!
This berry cake recipe is delicious and not only easy to whip, but is made with whole wheat flour and Greek yogurt, and lightly sweetened with maple syrup. Greek yogurt changes the oil you normally need. It’s not too sweet, so I love eating this slice of cake for breakfast with hot coffee.
It is also perfect for the Easter brunch menu. It’s guaranteed to be a hit for everyone! And if you like to bake with berries, you should try my healthy blueberry crumble next time.
Why do you like this recipe?
- easy – Made in just one bowl with simple ingredients that are likely to have already been handy.
- Berries are mounted – Fresh and juicy berry in each bite!
- Fluffy & soft – Perfect for breakfast, dessert or whenever you need a snack.
- Versatility – It’s flashy enough for Easter brunch, but perfect for preparing meals.
Materials are required
- Unsweetened almond milk – Mix apple cider vinegar and almond milk (a piece of store-bought or homemade almond milk) to make vegan “Buttermilk”! Whisk the ACV and almond milk and set aside at room temperature. The mixture should be lightly foamed, thickened and potentially evenly after a few minutes.
- Apple Cider Vinegar – When shopping for ACV, look for brands that are not pasteurized because “mother” is included. This is where all the nutrients are. I personally recommend Bragg’s Apple Cider Vinegar. It’s organic, raw and the best.
- Whole wheat pastry flour – Whole wheat flour works better than regular whole wheat flour if you’re looking for the light, fluffy texture that regular all-purpose flour offers, but still looking for the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill Whole Wheat Pastry Flour.
- egg – Helps to combine ingredients and provide the cake structure.
- Maple syrup – The perfect natural sweetener for this cake.
- Greek yogurt – Greek yogurt moistens this cake without the need for oil! For best results, we recommend using plain whole milk (full fat) yogurt.
- Berry – Fresh or frozen berries work in this recipe! I used the blueberry, raspberry and blackberry combo, but if that’s what you have, just use one type of berries. Throw the berries in a bit of flour before adding them to the batter. This will help prevent the berries from sinking to the bottom of the cake!
Find the complete ingredient list with measurements on the recipe card below.
Alternatives and tips
- Berry: I recommend blueberries, raspberries and blackberries for this cake, but if you use another berries like strawberries, make sure to chop them into small chunks.
- milk: Not all non-dairy products work for vegan buttermilk, but if almond milk is not on hand, soy milk is done. If you prefer, you can also use regular buttermilk instead of almond milk and apple cider vinegar.
- Apple Cider Vinegar: Apple cider vinegar can be replaced with white vinegar or lemon juice.
- flour: I didn’t try to use another flour in this recipe, but if you can’t find whole wheat pastry flour, you could also use white whole wheat flour, a blend of all-purpose flour and regular whole wheat flour, or a traditional all-purpose flour. I’ve never tried this cake with a gluten-free all-purpose blend, so if you try it, let me know what happens in the comments below!
- Maple syrup: For maple syrup, you can substitute honey, agave, or your favorite liquid sweetener.
- Greek yogurt: Full Fat is my go-to charm to keep this cake moist and soft, but 2% should work. Non-fats are not recommended as they are less rich and may contain fillers that allow you to change the texture. Do you need a dairy-free option? Plant-based yogurt needs to work!
How to make mixed berry cake
This simple berry cake recipe comes together in just a few steps! Mix the wet and dry ingredients, fold the berries and bake until golden brown. Here’s how to do it:
Step 1: Preheat the oven and spray the springform pan with a cooking spray. Mix almond milk and apple cider vinegar in a bowl and leave for 5-10 minutes.
Step 2: In a medium bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.
Step 3: Whisk the eggs in a large bowl and add the mixture of maple syrup, Greek yogurt, vanilla and buttermilk. Mix the dry ingredients until combined.
Step 4: Throw the berries with a little flour and then gently fold them into the batter.
Step 5: Pour the batter into the prepared bread, top with excess berries and bake for 30-35 minutes.
Step 6: Let cool for 5-10 minutes, then remove from the pan and let cool completely. Apply powdered sugar if necessary. enjoy!
Brittany tips and tricks
- Use fresh or frozen berries wisely: Fresh berries work best, but if you’re using frozen, don’t thaw them first! Thawed berries can release too much liquid and cause too much of a cake to be too dense. Throwing them with a small amount of flour (as you do in the recipe) also helps prevent them from sinking to the bottom.
- Room temperature ingredients = Better texture: If possible, let the eggs and Greek yogurt sit at room temperature for about 30 minutes before baking. Cold ingredients may not be incorporated smoothly and may affect the rising of the cake.
What to serve with berry cake
This cake is not overly sweet and is the perfect snack to enjoy breakfast while drinking coffee. It can also make a big addition to the spread of brunch, especially for special occasions such as Easter and Mother’s Day. The berries give this cake a bouncy vibe! Here’s what I offer it:
How to store and freeze
After the cake is completely cooled, store it in an airtight container at room temperature for 3-4 days or in the fridge for up to 1 week. For longer storage, you can freeze in a freezer-safe container or bag for up to three months.
If you are storing in the freezer, it is recommended to cut the cake into individual servings before freezing. You can then pull out one piece at a time if necessary. Thaw the cake in the fridge overnight or at room temperature for several hours.
Berry Cake FAQ
If you don’t have a springform pan, we recommend picking it up! I have this Wilton non-stick 9 inch spring foam pan. That said, a 9-inch round cake pan should work fine. Be careful when removing it from the pot! I let it cool completely in a pan before trying to remove it. Before adding batters, make sure to spread the bread well and line it up on parchment.
yes! You can easily make this cake with frozen berries. Frozen strawberries are large in size so I’ll just give you advice. And there’s no need to thaw the berries before use.
I haven’t tested the gluten-free version of this cake, but I think using 1:1 gluten-free all-purpose flour works well in place of whole wheat pastry flour. My favorite brand is Bob’s Red Mill Gluten Free 1:10,000 Flour.
I tested this cake with dairy-free yogurt and found it to be great!
I haven’t tested an eggless version of this cake, but please let me know if you decide to experiment in the comments below! I think using two flax eggs or chia eggs instead of regular eggs would work. The cake may not rise the same way.
More cake recipes to try
Check out all the cake and cupcake recipes as well as a complete collection of dessert recipes at EBF!
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