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Easy Mixed Berry Cake

Easy Mixed Berry Cake
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A light and fluffy whole wheat cake bursting with fresh blueberries, raspberries, and blackberries, sweetened naturally with maple syrup.

Ingredients

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1/2 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 1/2 cups plus 1 teaspoon whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs
1/2 cup maple syrup
1/4 cup full-fat Greek yogurt
1/2 teaspoon vanilla extract
2 cups mixed berries (blueberries, blackberries, raspberries)

Instructions

  1. Preheat oven to 350 F and grease a 9-inch springform pan.
  2. Combine almond milk and vinegar; let sit for 10 minutes to curdle.
  3. Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  4. In a large bowl, whisk eggs, maple syrup, yogurt, vanilla, and the milk mixture.
  5. Stir dry ingredients into wet until just combined.
  6. Toss 1.5 cups berries with 1 tsp flour and gently fold into the batter.
  7. Pour batter into pan and top with remaining berries.
  8. Bake for 30-35 minutes until golden and a toothpick comes out clean.
  9. Cool for 10 minutes before removing from pan; cool completely on a rack.

Notes

  • Do not over-mix once adding flour to keep the texture light.
  • You can use frozen berries without thawing.
  • Dust with powdered sugar only after the cake is completely cool.

Nutrition

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