Soy-Free Mixed Berry Cake
Indulge in the vibrant flavors of summer with this *Soy-Free Mixed Berry Cake*, a delightful dessert that is perfect for any occasion. Made with an irresistibly moist and buttery base, this cake is studded with a medley of fresh berries like strawberries, blueberries, and raspberries, ensuring every bite is bursting with natural sweetness and tart juiciness. Created without soy-based ingredients, it’s an excellent choice for those with dietary restrictions. The simple yet elegant touch of a powdered sugar dusting adds a touch of sweetness and visual appeal. With a quick 20-minute prep time and straightforward steps, this homemade berry cake is as easy to make as it is to devour—ideal for brunches, tea parties, or a casual dessert to share with loved ones.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups buttermilk
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries), chopped
- 2 tablespoons powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined, being careful not to overmix.
Gently fold in the mixed berries using a spatula, ensuring they 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 40-45 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.
Once cooled, dust the top of the cake with powdered sugar before serving. Enjoy your soy-free mixed berry cake!
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 3080 mg | 134% | |
| Total Carbohydrate | 578.7 g | 210% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 369.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 400 mg | 31% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1294 mg | 28% | |
*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.
