Healthy Berry Bramble Cake
Indulge in a guilt-free treat with this Healthy Berry Bramble Cake, a wholesome dessert bursting with fresh, juicy berries and natural sweetness. Made with nutrient-rich whole wheat and almond flours, this cake strikes the perfect balance between flavor and nutrition. The addition of unsweetened applesauce and honey or maple syrup ensures a moist, tender crumb without the need for refined sugar, while the hint of lemon zest brightens every bite. Packed with antioxidant-rich mixed berries like blueberries, raspberries, and blackberries, this cake is as good for you as it tastes. Easy to prepare in under an hour and perfect for any occasion, it’s a versatile option that pairs beautifully with a dusting of powdered sugar or a dollop of yogurt. Whether served as a satisfying breakfast, a mid-afternoon snack, or a light dessert, this berry-laden cake is sure to become a household favorite.
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 50 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 150 grams Unsweetened applesauce
- 100 grams Honey or maple syrup
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 120 ml Unsweetened almond milk
- 200 grams Mixed fresh berries (blueberries, raspberries, blackberries, strawberries)
- 1 teaspoon Lemon zest
- 10 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9-inch round cake pan by lightly greasing it and lining the bottom with parchment paper.
In a large mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, and salt. Whisk together to evenly distribute the dry ingredients.
In another bowl, whisk together the applesauce, honey (or maple syrup), vanilla extract, eggs, and almond milk until smooth and fully combined.
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be light and lumpy.
Gently fold in the mixed berries and the lemon zest, ensuring the berries are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with a light sprinkling of powdered sugar for garnish before serving.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 15.5 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 202 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
