5 18 Published Mar 20, 2023, Updated Sep 23, 2024 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!
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 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.
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.
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.
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:
Coffee – a warm cup of coffee or latte would pair perfectly with this cake, but if you’re feeling like a cold beverage cold brew coffee is the way to go. Egg dishes – I love having a savory and sweet option at brunch. This sausage egg casserole, dairy-free spinach quiche or kale and feta crustless quiche are all great options for brunch. Protein – bacon, turkey bacon, breakfast sausage or tempeh bacon would all be delicious! Fruit – this fruit salad is the perfect addition to any brunch spread. Salad – I always love having a green salad at brunch and this roasted butternut squash salad, blueberry breakfast salad or strawberry salad would be delicious. Cocktails – If I were serving cocktails at my brunch my first choice would be regular mimosas, but I also have an easy bellini recipe if that’s more your thing!
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
Vegan Coffee Cake Pumpkin Coffee Cake Healthy Vanilla Cake Healthy Smash Cake Old-Fashioned Oatmeal Cake Apple Cake Oatmeal Carrot Cake Healthy Pumpkin Cake French Yogurt Cake
Be sure to check out all of the cake and cupcake recipes as well as the full collection of dessert recipes on EBF!
