Vegan Mixed Berry Cake
Indulge in the vibrant flavors of summer with this Vegan Mixed Berry Cake, a show-stopping dessert that's as wholesome as it is delicious. Perfectly soft and moist, this dairy-free and egg-free cake is made with plant-based ingredients like almond milk, melted coconut oil, and a hint of zesty lemon to brighten every bite. Fresh mixed berries—strawberries, blueberries, and raspberries—are folded directly into the batter and scattered on top for a pop of color and natural sweetness. Finished with a light dusting of powdered sugar, this cake is ideal for everything from casual gatherings to elegant celebrations. Easy to prepare in under an hour, it's a must-try recipe for anyone looking for an irresistible vegan dessert that doesn't compromise on flavor. Keywords: vegan berry cake, mixed berry dessert, dairy-free cake, plant-based baking, summer cake recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup cane sugar
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 0.5 cup coconut oil (melted)
- 1 tablespoon lemon zest
- 1.5 cups fresh mixed berries (such as strawberries, blueberries, raspberries)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, mix the unsweetened almond milk and apple cider vinegar. Let it sit for a few minutes to curdle, forming a vegan 'buttermilk'.
Add the cane sugar, melted coconut oil, and vanilla extract to the 'buttermilk'. Whisk until well combined.
Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix to keep the cake tender.
Gently fold in the lemon zest and 1 cup of mixed berries into the batter.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Scatter the remaining 0.5 cup of mixed berries on top of the batter.
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 about 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is cool, dust with powdered sugar before serving.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 490.3 g | 178% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 284.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 551 mg | 42% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 737 mg | 16% | |
*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.
