I have a real problem with cakes like this one. I tend to store them on the counter, with a butter knife leaning against the plate, so that it’s all too easy to slice off just a tiny piece I swear whenever I walk past. You know, just to even out the edges.
At least in this case it’s relatively healthy.
There is something magical that happens when you combine juicy, peak-season blackberries with nutty whole wheat flour. Add some big pinches of freshly grated lime zest and a shower of crunchy sugar on top, and you’ve got a dessert that can stand on its own as a single layer, no frosting necessary.
I adapted this cake from a recipe from Gourmet for raspberry buttermilk cake. Making non-dairy “buttermilk” is easy–all you have to do is add about a tablespoon of lemon or lime juice to a cup of unsweetened non-dairy milk. In this case I used almond milk, but soy or rice milk should also work beautifully. Stir them together and let the mixture sit for a few minutes. I’m not going to lie, it will curdle a little bit and look sort of gross. Don’t be alarmed. As soon as you add it to the batter it will blend in perfectly.
Feel free to experiment to your heart’s content with whatever fruit you have on hand. Any kind of berry would be delicious, as would chopped ripe peaches or plums.
I used a real egg here, but you can substitute a flax or chia egg and it should work fine. I would suggest cutting and serving the cake straight from the pan, though, as cakes baked with egg substitutes tend to be a little crumbly and lacking in structure–but still totally delicious.
Whole Wheat Dairy-Free Blackberry Cake
- 1/2 cup unsweetened almond milk
- 1 tablespoon freshly squeezed lime juice plus 2 teaspoons zest
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons coconut oil
- 2/3 cup plus 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg or 1 flax or chia egg
- 1 cup fresh blackberries
Preheat the oven to 400°F. Spray a 9-inch round cake pan with non-stick spray and line the bottom with parchment. Dust the sides with flour and tap out the excess.
In a small bowl, stir together the almond milk and lime juice. In a medium bowl, combine the lime zest, whole wheat flour, baking powder, baking soda, and salt.
Combine the coconut oil and 2/3 cup of sugar in a large bowl and beat with an electric mixer until well combined. Beat in the vanilla and the egg.
With the mixer on low speed, alternately beat in the flour and almond milk mixtures in three additions, beginning and ending with the flour.
Spoon the batter into the prepared pan and spread it evenly. Scatter the blackberries over the top and sprinkle with the remaining tablespoon of sugar.
Bake for 30 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then turn out and cool completely on a rack.