Easy Berry Cake

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This easy berry cake is made with whole wheat pastry flour, Greek yogurt, maple syrup and studded with a mix of fresh berries. It’s healthy, simple to make and the perfect treat 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 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!

A slice of easy berry cake on a light pink plate.

Why You’ll Love This Cake

  • Loaded with fresh, juicy berries in every bite!
  • Made with simple ingredients you likely already have in your kitchen.
  • Fluffy and soft and will hit the spot for breakfast or dessert!
  • Fancy enough to be served for Easter brunch, but is also great for meal prep to enjoy throughout the week.
Ingredients measured out to make Easy Berry Cake: almond milk, whole wheat pastry flour, maple syrup, vanilla, eggs, salt, Greek yogurt, apple cider vinegar, baking soda, cinnamon, baking powder and berries.

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.
  • baking powder & soda – to help the cake rise.
  • salt – to bring all the flavors together.
  • cinnamon – a nice warming spice.
  • 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.
  • vanilla extract – a flavor enhancer!
  • 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!
  • powdered sugar – an optional finish to this cake.
Collage of 8 photos showing the steps to make Easy Berry Cake-- mixing the batter, stirring in the berries and then baking in a cake tin.

How to Make

Whisk almond milk and apple cider vinegar in a small bowl and set aside to let curdle for 5-10 minutes.

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 9-inch springform pan and top with additional ½ cup berries. Bake for 30-35 min at 350°F, until a toothpick inserted comes out clean.

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 and serve.

Slices of easy berry cake on their side.

Substitutions & Notes

  • 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.
  • Whole wheat pastry 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: 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.
  • 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.
A slice of easy berry cake on a plate.

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:

Removing a slice of easy berry cake from a plate.

FAQ’s

What if I don’t have a springform pan?

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.

Can I use frozen berries in this cake?

Yes! You can easily use frozen berries in this recipe. I would just advise against frozen strawberries as they’ll be larger in size. And no need to defrost the berries before using.

Can I make this cake gluten-free?

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.

Can I make this cake dairy-free?

I have tested this cake with dairy-free yogurt and it turned out awesome!

Is there an egg substitute?

I haven’t tested an egg-free version of this cake, but let me know if you decide to experiment in the comments below! I would imagine using two flax eggs or chia eggs in place of the regular eggs would work just fine. The cake just might not rise the same.

An easy berry cake cut into slices.

How to Store

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.

More Cake Recipes to Try

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5 from 3 votes

Easy Berry Cake

This easy berry cake is made with whole wheat pastry flour, Greek yogurt, maple syrup and studded with a mix of fresh berries. It's healthy, simple to make and the perfect treat for breakfast or dessert!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8

Ingredients  

  • ½ cup unsweetened almond milk, at room temperature
  • 1 teaspoon apple cider vinegar
  • 1 ½ cup whole wheat pastry flour + 1 teaspoon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 large eggs, at room temperature
  • ½ cup maple syrup
  • ¼ cup full-fall Greek yogurt
  • ½ teaspoon vanilla extract
  • 2 cups fresh or frozen berries, a combo of blueberries, blackberries and raspberries, divided
  • Powdered sugar, for dusting, optional

Instructions 

  • 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.
    Almond milk and apple cider vinegar mixed together.
  • Stir together 1 ½ cup flour, baking powder, baking soda, salt and cinnamon in a medium mixing bowl.
    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.
    Adding the almond milk and apple cider vinegar mixture to eggs then add maple syrup, Greek yogurt and vanilla extract mixed together in a bowl.
  • Pour the dry ingredients into the wet ingredients and stir with a wooden spoon or spatula until just combined.
    Mixing the dry and wet ingredients together.
  • In the same bowl used to mix the dry ingredients, toss 1 ½ cup of berries with 1 teaspoon flour.
    Berries coated in flour.
  • Add the berries to the batter and gently fold in.
    Berries added to cake batter.
  • Pour the batter into the prepared springform pan and top with additional ½ cup berries.
    Batter poured into a springform pan, topped with more berries.
  • Bake for 30-35 min, until a toothpick inserted comes out clean and top is golden brown.
    Easy berry cake in a springform pan.
  • 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.
    Powdered sugar sprinkled overtop of an easy berry cake.

Video

Notes

  • 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. 

Nutrition

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.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
Keyword: berry cake
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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18 Comments

  1. Can I sub Greek yogurt for anything? I have ALL the ingredients except this one and would love to make it today!

    1. Hi Emily – Any yogurt or dairy free yogurt will work as a sub for this recipe. But I highly recommend some type of yogurt for this recipe. Hope you enjoy it!

  2. Will plain whole wheat flour work? My WW pastry flour went bad, but I have a fresh bag of regular. Thanks!

    1. Hi Kim – I recommend using pastry flour to get the light and fluffy texture of the cake. Using plain whole wheat flour will most likely change the texture of the cake. Let me know if it turns out, hope you enjoy it!

    1. Hi Kate – If you would like to make this cake GF, I would recommend using a 1:1 GF all-purpose flour. Let me know if you give this a try and how it turns out.

  3. I made this the other day and it was really, really good!
    My kind of desert – I love the berries in it and not too sweet,
    Will be making again for sure.
    Thank you for the great recipe!

    1. Aw this is the best, Cyni. I am so excited to hear you are loving this berry cake. Thank you for coming back and sharing your review + star rating, I really appreciate it!

    1. Yes – fresh or frozen berries will work in this cake, Maria. Hope you enjoy, let me know how it turns out for you!

  4. Made this today with GF flour (Bob’s 1:1). It was a really easy recipe and pretty cake, but the GF result is very… gooey? My berries were frozen so that may have contributed as well. Do you think replacing half a cup with almond or oat flour might give it a better GF texture?

    1. Hi Sara – I have not tested this recipe with any other flours so I am not sure how it would work. Using frozen berries with the GF flour might have made a difference but I cannot be sure. You could try making it with GF flour + fresh berries to see if that makes a difference, less moisture from the frozen berries could be the reason for the additional moisture. I will try testing this with other flours and let you know how this turns out. Thanks for sharing your review, I appreciate it!

  5. 5 stars
    I made this cake for 4th of July and it was a hit! I used 2 flax eggs and fresh strawberries, raspberries and blueberries. It was easy to make and it looks so pretty! I will definitely be repeating this recipe!

    1. WOO! I am so excited to hear that you are loving this cake and it turned out great for you, Michelle. Such a great cake to make for the 4th! Thank you for sharing your review & star rating, it means so much to me!

  6. This cake is amazing! I did it like 10 times through the summer. It’s the perfect dessert but I also love it as a breakfast since it’s super healthy.

    1. WOO! Cake for breakfast, you can’t go wrong with that. I am so glad you’re enjoying this cake, Catherine. Thank you for coming back and sharing your review & star rating, I really appreciate it!