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 🍰
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.
- 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
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.
In another bowl mix all the dry ingredients together (buckwheat flour, almond flour, baking powder, baking soda and vanilla)
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.
Pour the dry ingredients into the bowl with the banana mixture and mix well.
Gently mix the whisked aquafaba into the batter. Adding ¼ at a time.
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.
Add the berries on top of the batter press them lightly down into the mixture.
Chop the almond and sprinkle them on top of the batter.
Bake in the oven at 175C°/350F° for 25-30 minutes until golden brown.
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)