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Whole Wheat Dairy-Free Blackberry Cake

This simple, humble cake is the ultimate no-fuss summer dessert.
Servings 6
Author Cheating Vegan

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. With the mixer on low speed, alternately beat in the flour and almond milk mixtures in three additions, beginning and ending with the flour.
  5. 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.
  6. 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.

Recipe Notes

To make a flax or chia egg, mix 1 tablespoon ground flax or chia seeds with 3 tablespoons of water. Set aside for 15 minutes, until the mixture thickens and gels.