Vegan berry cake
With this quick and easy recipe for a vegan berry cake, you can create a soft and delicious cake with frozen berries. Naturally butter-free, dairy-free and egg-free, this vegan fruit cake is light and easily digestible. If you are looking for other delicious vegan cakes, try my vegan cheesecake in a jar with berries, this vegan blueberry cake or this fluffy vegan banana bread.
Why you will love this vegan berry cake
- Simple: your butter-free cake requires only a few simple steps and you only need to use one bowl.
- Only 6 ingredients with a few simple ingredients you can create this soft and tasty cake.
- Quick: this vegan berry cake is ready to eat in minutes.
- Super fluffy Although this cake is without eggs and butter, it is still fluffy and perfect for breakfast.
Here are all the ingredients you'll need
Dry ingredients
- 350 g all-purpose flour
- 3 tsp baking powder
- 75 g sugar - N.B with 75g sugar you will not get a medium sweet cake. If you want to get a sweeter result, increase the amount of sugar.
Liquid ingredients
- 280 ml water
- 70 ml seed oil
- 120 g berries
For the surface
- 1 handful flaked almonds (optional)
- 1/2 Tablespoon sugar for sprinkling (optional)
Preparation (step-by-step)
1.Turn on the oven at 180°C static function top and bottom.
2. Put all the dry ingredients (flour, brown sugar, baking powder) in a bowl and mix with a kitchen whisk.
3. Add the water and oil and mix until you have a well-blended, elastic dough. Try to mix gently and not too long. Don't worry if there are any lumps.
4. Take a round cake mould (approx. 15cm diameter) and butter it with vegan butter and then dust with flour.
5. Add the berries to the dough and mix gently so that the berries do not release too much colour. Then pour the mixture into the buttered baking tin.
For the surface
6. Sprinkle the surface with almond slivers and a sprinkling of sugar.
7. Bake the cake and let it bake for at least 45-50 minutes. Remember to do the toothpick test to make sure the cake is cooked: insert a toothpick into the cake, the cake will be ready if it is dry when you take it out.
Storage tips
Store your cake covered with a cloth outside the fridge for 24 hours or in the fridge inside an airtight container for up to 3 days.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Vegan frozen berry cake
Equipment
- 1 round cake mould(ca. 15cm diameter)
Ingredients
Dry ingredients
- 350 g all purpose flour
- 3 tsp Baking powder
- 70 g sugar
Liquid ingredients
- 280 ml water
- 70 ml seeds oil
- 120 g berries
For the surface
- 1 handful flaked almonds (optional)
- 1/2 Tbsp sugar to sprinkle (optional)
Instructions
- Turn on the oven at 180°C static function top and bottom.
- In a bowl put all the dry ingredients (flour, sugar, baking powder) and mix with a kitchen whisk.
- Add the water and oil and mix until a well-blended, elastic dough is obtained.
- Take a round cake mould (approx. 15cm diameter) and butter it with vegan butter and then dust with flour.
- Add the berries to the mixture and then pour the mixture into the baking tin.
For the surface
- Sprinkle the surface with almond slivers and a sprinkling of sugar.
- Bake the cake and let it bake for at least 45-50 minutes. Remember to do the toothpick test to make sure the cake is cooked: insert a toothpick into the cake, the cake will be ready if it is dry when you take it out.
I hope you enjoyed the recipe, see you soon!
Super easy to prepare, with a delicious result.
I recommend making the cake, together with children, given the simplicity of the recipe.
Super easy to prepare, with a delicious result.
I recommend making the cake, together with children, given the simplicity of the recipe.