Summer fresh berry cake is a delightfully vegan vanilla cake, with your choice of berries baked in. I’m always looking for delicious recipes to take to summer cookouts or even to the beach. This recipe is so easy and perfect for any summer event or get together.
I love to serve this cake with a fresh fruit syrup, made with blueberries or strawberries. The cake is not super sweet, but just sweet enough. Topping it with a berry syrup 
adds just enough sweetness. You can also make a quick vegan sugar glaze to drizzle over the top. To take this cake to the beach, use pint jars (or half pint jars) with lids. Add a layer of cake on the bottom, then spoon some berry syrup over the cake. For the pint-sized jar, add another layer of cake, then more berry sauce. Seal the lid and you have a delicious cake to go, already divided into single servings!
If you haven’t used a flax egg before, it’s so easy! Grind up the flax seeds with a coffee grinder or a mortar and pestle. Add the water to the seeds and set aside 10 minutes, which makes the flax become gelatinous, resembling egg texture. Add it to your recipe and you’ll get the binding power of an egg without any texture or flavor changes to your recipe. Chia seeds, ground and soaked in water, can be used as well.
I usually use blueberries and raspberries, or blueberries and strawberries, but you can use any combination of fresh berries you like. Or you can just use one type of berry. If you are taking the cake to a party, you can double the recipe (for two cakes) and use one berry type in each cake, for variety. Take along a sugar glaze and a berry syrup to offer a choice in toppings!
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 1-1/2 cup all purpose flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons coconut oil melted
- 1 cup sugar
- 1/2 cup plant-based milk I use unsweetened almond milk
- 2 teaspoons vanilla
- 1 flax egg 1 tablespoon ground flax + 3 tablespoons water
- 1/2 cup fresh berries such as blueberries, strawberries, or raspberries
Ingredients
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- Preheat the oven to 350° F. Oil a 9-inch cake pan or pie dish and line it with a circle of parchment paper on the bottom.
- Make the flax egg and set aside for 10 minutes. Melt the coconut oil in the microwave or in a small saucepan on low heat.
- Into a large mixing bowl, add the flour, baking powder and salt. Whisk to blend. Set aside.
- Into a small mixing bowl, add the melted coconut oil, sugar, plant based milk, vanilla and the flax egg. Stir to blend.
- Add the wet ingredients into the bowl of dry ingredients and mix with a spatula until a batter forms.
- Carefully fold the berries into the batter.
- Using a 1 cup measuring cup, scoop the batter into the prepared cake pan or pie plate. Scrape the mixing bowl with a rubber spatula to get all of the batter out.
- Bake for 30 to 35 minutes, until a toothpick inserted into the middle of the cake comes out clean. The edges of the cake will be browning slightly.
- Cool the cake completely before serving. Top with a homemade sugar glaze or berry syrup.
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