Berry-Kissed Almond Cake
Sweet and delicious almond berry cake with raspberries and blueberries 😘 It’s of course vegan and glutenfree but also oil-free and it can easily be made refined sugar free as well 🍰
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If you give this almond berry cake a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸
CANE SUGAR OR COCONUT SUGAR?
I used light cane sugar in this recipe but if you want you can use coconut sugar instead. I used light cane sugar for the color only 😉 I wanted to cake batter to be as light in color as possible in order for the colors of the berries to really pop 🤩
It might look like a lot of ingredients but much of it are simply teaspoons of baking powder, baking sugar and vanilla.
Berry Almond Cake
Easy and delicious berry cake. Vegan and glutenfree.
Ingredients
- 90 grams buckwheat flour (3.2 oz)
- 80 grams almond flour (2.8 oz)
- 1 small ripe banana (approx. 70g/2.5oz)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract or vanilla sugar
- ¾ dl light cane sugar (⅓ cup)
- 1 dl non-dairy milk (0.4 cup)
- 1 dl aqua faba aka the liquid from a can of chickpeas (0.4 cup)
- 120 grams fresh berries, I used blueberries and raspberries (4.2 oz)
- ½ lemon (zest only)
- ⅕ tsp almond extract or essence
- 1 small handful almonds
Instructions
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Add the aquafaba and whisk it for 1 minute with a hand mixer. Then add the cane sugar 1 tbsp at a time. Add a tbsp every 30 sec while whisking until all the sugar have been added.
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In another bowl mix all the dry ingredients together (buckwheat flour, almond flour, baking powder, baking soda and vanilla)
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In a third bowl mash the banana and then add the non-dairy milk and mix well. Then add the lemon zest and almond extract/essence and mix again.
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Pour the dry ingredients into the bowl with the banana mixture and mix well.
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Gently mix the whisked aquafaba into the batter. Adding ¼ at a time.
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Gease a baking pan/tin with a little oil or vegan butter. (I used a 27x18cm or 10x7in pan) and transfer the mixture to the pan.
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Add the berries on top of the batter press them lightly down into the mixture.
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Chop the almond and sprinkle them on top of the batter.
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Bake in the oven at 175C°/350F° for 25-30 minutes until golden brown.
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Let the cake cool before serving. I highly suggest serving it with vegan whipped cream or some vanilla icecream.
If you enjoy this sweet berry cake then you should definitely try these healthy and delcious Raspberry Muffins 🍰🧁
This recipe is available both in English and Danish (click the flag below to switch language)
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