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!