Easy Berry Cake

5 from 7 votes

This easy mixed berry cake is soft, moist, and bursting with fresh berries! It’s healthy, delicious, and perfect for breakfast or dessert.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

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

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.
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 springform pan and top with additional ½ cup berries.
Bake for 30-35 min, until a toothpick inserted comes out clean and top is golden brown.
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.

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.
Storage: Store the cake in an airtight container for 3-4 days at room temperature or up to a week in the fridge. For longer storage, freeze individual slices for up to 3 months and thaw as needed in the fridge or at room temperature.