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A slice of easy berry cake on a light pink plate.
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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 Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: berry cake
Servings: 8


  • 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.
    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.



  • 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. 


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