Print

Vegan Berry Yogurt Cake


  • Author: Natalie
  • Prep Time: 00:20
  • Cook Time: 00:35
  • Total Time: 55 minutes
  • Yield: 9 servings
  • Category: cake
  • Method: baking
  • Cuisine: american

Description

Vegan gluten-free Berry Yogurt Cake to welcome the warmer weather. Moist, fluffy, and perfect with a drizzle of glaze or dollop of coconut whipped cream!


Ingredients

  • 3 cups (360g) oat flour
  • 2 cups (220g) almond flour
  • 1 tsp baking soda
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 cup (240g) nondairy yogurt*
  • 3/4 cup (180g) nondairy milk
  • 2/3 cup (210g) maple syrup
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1 tsp vanilla extract
  • 1 tsp almond extract**
  • 3/4 cup (100g) frozen blueberries
  • 3/4 cup (100g) frozen raspberries

Glaze

  • 1/4 cup coconut butter
  • 2 tbsps maple syrup
  • 1 tsp vanilla extract
  • 4-6 tbsp nondairy milk

Instructions

  1. Preheat the oven to 350ºF.
  2. Stir together the flax and water for the flax eggs. Set aside for 5-10 minutes to thicken.
  3. In a large bowl, whisk together the flours, baking soda, baking powder, and salt until no lumps remain.
  4. In a separate bowl or blender combine the yogurt, nondairy milk, flax eggs, maple syrup, almond extract, and vanilla extract. Whisk or blend.
  5. Pour wet into dry, and mix to form a thick batter. 
  6. Gently fold in the frozen berries.
  7. Pour into a baking dish that has been sprayed with nonstick spray or lined with parchment paper. I tested it in both a 9-inch square pan and a 10-cup bundt pan, both worked perfectly. 
  8. Bake for 35-40 minutes at 350ºF.
  9. Remove from the oven and cool completely before glazing.
  10. Whisk together all the glaze ingredients (should be at room temperature), adding the milk slowly until it is smooth and pourable. Alternately top with coconut whipped cream and berries.
  11. Slice and enjoy!

Notes

*I used Forager Project cashew yogurt.

**Or more vanilla extract.

Nutrition

  • Serving Size: 1 serving
  • Calories: 405
  • Sugar: 16g
  • Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Protein: 14g

Keywords: gluten free, summer, dessert, oat flour, oil free, vanilla, blueberry, strawberry, dairy free