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An incredibly easy and versatile cake you can whip up using pantry staples and your favorite berries!

Summer Berry Cake [Vegan]

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Serves

8

Cooking Time

25

Ingredients You Need for Summer Berry Cake [Vegan]

  • 1 flax egg (1 tablespoon flax meal and 3 tablespoons water)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons coconut oil, melted
  • 1 cup sugar
  • 1/2 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 1/2 cup mixed berries (blueberries, blackberries, and raspberries work well)
  • 1/2 cup powdered sugar
  • 2 tablespoons almond milk
  • 1/4 teaspoon vanilla extract
  • 1/3 cup sliced almonds

How to Prepare Summer Berry Cake [Vegan]

  1. Preheat oven to 350°F. Spray a 9" cake pan with nonstick spray and line with a circle of parchment paper.
  2. Make the flax egg by combining the flax meal and water together in a bowl. Stir well and set aside for 10 minutes.
  3. In a large bowl, combine the flour, baking powder, and salt. Set aside.
  4. In a medium bowl, heat the coconut oil to melt. Then, whisk in the sugar, almond milk, vanilla extract, and flax egg.
  5. Add the wet ingredients to the dry ingredients and mix well with an electric mixer or a spatula until a smooth batter forms.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick into the center comes out clean.
  7. Cool the cake completely. Meanwhile, make the icing by whisking together the powdered sugar, almond milk, and vanilla. Then, toast the almonds in a pan over the stove or in the oven for 5 minutes or until lightly browned.
  8. Drizzle the cooled cake with the icing. Sprinkle toasted almonds on top while the icing is still fresh.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Serve at room temperature & refrigerate leftovers for up to 5 days.

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    About The Author

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    Jessica Bose

    See My Recipes

    I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food and sharing playlists with the world from my little apartment in Los Angeles. Seven years ago, I made a leap across the country to attend culinary school. This blog began as a documentation of my school work during my first year. Since then, I've developed an affinity for veganism and a knack for adapting and creating new recipes. I view every edible concoction as a science experiment.

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