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!
Carrot cake and chocolate egg season has passed, but the berries are starting to get good and I’m maybe even more excited about that.
Okay okay, I know berry season is technically not till summer. And yes this recipe does use frozen berries, which are actually available year round. But I just can’t wait any longer to start posting blue and pink and purple berry things.
There are many reasons why I love this cake:
- Berries! Love em. All of them, but especially the blue ones. And you can mix and match any kinds you like/have in this recipe.
- It’s a bundt cake. Bundt pans are my favorite because they bake very evenly, so no mushy pockets which is especially important for gluten/egg free baking. Nordic Ware was kind enough to send me a few of their nonstick aluminum bundt pans, so now I have lots of pretty bundt cake shapes to pick from. I did test it in a regular cake pan, and it works although the texture isn’t quite as amazing in the middle.
- Nondairy yogurt. One of my FAVORITE baking ingredients as I may have mentioned a time or two (hundred) before. Light, super moist, wonderful crumb – all good things brought to you by nondairy yogurt. I used cashew yogurt here, but almond or coconut or soy are good too.
My favorite way to eat it? With a big spoonful of cocowhip on top and a handful of fresh berries. Or homemade coconut whipped cream is great too.
But if you make a snazzy shaped bundt cake you gotta show it off with a drizzled-on coat of creamy glaze. So I included the recipe for my favorite easy coconut butter glaze down below, but the coconut whipped cream option is highly recommended too.
Happy berry-filled bundt (or not) cake baking to you!
WATCH HOW TO
Vegan Berry Yogurt Cake
- Prep Time: 00:20
- Cook Time: 00:35
- Total Time: 55 minutes
- Yield: 9 servings 1x
- 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
- Preheat the oven to 350ºF.
- Stir together the flax and water for the flax eggs. Set aside for 5-10 minutes to thicken.
- In a large bowl, whisk together the flours, baking soda, baking powder, and salt until no lumps remain.
- In a separate bowl or blender combine the yogurt, nondairy milk, flax eggs, maple syrup, almond extract, and vanilla extract. Whisk or blend.
- Pour wet into dry, and mix to form a thick batter.
- Gently fold in the frozen berries.
- 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.
- Bake for 35-40 minutes at 350ºF.
- Remove from the oven and cool completely before glazing.
- 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.
- 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
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Although I just finished eating chocolate dessert I REALLY want a piece of berry bundt cake with obnoxious amounts of coconut whipped cream right now! Berries are my favorite fruit to incorporate into dessert (or even just mindless snacking!) so this cake looks like the perfect breakfast/snack/dessert for indulging in all Spring and Summer long =)
Mmm what kind of chocolate dessert? I’ve been eating lots of berry cake this week, so some chocolate sounds delish right now😋 Ya know…balance😂😂
A chocolate smoothie bowl with Purely Elizabeth Chocolate Sea Salt Granola! Followed by a few bites of Honey Mamas because fudgy chocolate is the best kind 😉
★★★★★
Mmm that granola is ridiculous😋 Sounds like quite the tuesday morning hehe!
Do you think it would work as cupcakes? Looks amazing!
Yes absolutely! Just bake for a little less time, probably around 30 minutes 🙂
It made 18 delicious cupcakes! I am sure the frosting/glaze is great but they really are good on their own. Thanks for the great recipe!
Perfect, I am so happy they turned out well😊 And I love it by itself too!
Just to let you know I froze a few of my cupcakes and they were great once defrosted.
So good to know, thanks for sharing Colleen!
I can’t wait to make this cake! Can I use all Almond Flour instead of using a mix of oats and Almond flours?
I don’t recommend it. Almond flour is very moist and will make the cake too dense and possibly mushy by itself. You could try a paleo baking mix (like the bob’s red mill one: https://www.bobsredmill.com/paleo-baking-flour.html) if you want to avoid oats/grains though!
Both of my kiddos have nut allergies, so I can’t use the almond flour 😕. Is there something else I can sub for it?
Hmm can you do gluten? If so you could try subbing all the flour with all purpose. I don’t really recommend all oat flour though, it will make the texture quite gummy in this recipes. Maybe try this vanilla cake instead that uses tapioca and oat flour, and just add berries: https://www.feastingonfruit.com/vegan-vanilla-cupcakes/
This is so good, and not too sweet! Like a fluffy berry muffin except the texture is cake! The crumb turned out perfectly moist (I did use three egg yolks, so… :)) Thanks for all your beautiful recipes. They have helped sustain my sugar cravings in the last year throughout some intense (but necessary!) naturopathic diets! Especially the brownie ice cream sundae oh my that’s a go-to… thank you SO Much
I am so so happy you liked it! And good to know it worked with real eggs, thanks for sharing. I love those brownie cups too, you have very good tastes haha 😀 Happy sunday Hilary!
hey nathalie! IS there a way to do it without cashew yogurt ? or how can i replace it with
thank you 🙂
You could swap it for applesauce, but the texture won’t be as light and fluffy. That’d be the best sub though!
Is there any way to check for doneness? I made the recipe with no substitutions and baked it for 35 min. Top was springy, looked golden brown and done but not inside.
★★★★
Did you make it in a bundt pan or regular pan? The toothpick test is my best recommendation, but the pan shape/size makes a difference too
I did use a bundt cake pan. I will try the toothpick next time in a couple places on the cake. The parts that were done were delicious though. Will definitely make again!
Bundt pans do cook a little more evenly, the main reason why I love them, but even in a regular pan the toothpick test should work. Or just gently press the very center and it should bounce back and not feel at all mushy when it’s done. Hope that helps😊
how long does it keep?
★★★★★
In the fridge well covered, a week or so! But it will get drier with time, it’s really yummiest in the first 3-4 days 🙂
Hi Natalie,
Can I use regular yoghurt and milk instead of nondairy ones & 2 regular eggs instead of „flax eggs”? It would be an easier option for me but I don’t want to jeopardize the outcome, as everyone compliments the fluffiness and moistness of this cake and I’m not sure how any changes would affect it 🙂
The regular yogurt and milk will absolutely be fine! I didn’t use a super thick yogurt here, so I would recommend plain not greek. And the eggs should be great too, may make it even fluffier actually 🙂 Hope you enjoy, I would love to hear how it goes!
Make this cake!!!! Smells so good. Looks so fluffy. Feels so chic. Why I’m not sure it just feels special.
Ok I haven’t tasted this and added a 5 star BECAUSE it smells so good, I feel like I can taste it. So much restrain right now. I ran out of Maple syrup which was a wee bummer. I think it changed the consistency because it was quite difficult to pour it out. Didn’t really pour, more like was pushed. I feel I mashed the berries a bit trying to fold. I oiled my glass Bundt pan with avo oil on a napkin. All looked good!
Story time: got inspired and wanted to make this Wednesday. Could not for the life of me find a stainless steel or glass Bundt pan. Found one on Amazon, ordered the wrong size, canceled order, ordered correct size but it would arrive Friday. BOOO I wanted to make it before my 12hr days. Alas, it arrives Friday, I come home and make the cake. And I am so excited to try it tomorrow!
Little sadness, I forgot how long one should wait after baking time to take out the cake. I learned that it is awhile because it turned mine out and gave it a wiggle and well it broke! Soo ADVICE let it cool for, honestly my fear says, an hour. 😁 Does this mean I will have to make another one to prove myself the beauty of a vegan gf Bundt cake made in long awaited glass Bundt pan?! YES. but I will wait. Kinda feel like one can double it and it would still fit in the pan… am I just getting excited here?
★★★★★
What would you suggest for a coconut butter alternative? My sister is allergic. Thanks!
I would just recommend a powdered sugar glaze in stead like this one: https://feastingonfruit.com/puffy-glazed-lemon-cookies/
Natalie, I made this for my Mother’s Day dessert. It’s so delicious! I plan to enjoy it all weekend, guilt free! 🥳🥳
★★★★★
Aw that’s so perfect!! I am so happy you loved it, happy mother’s day Constance, and thanks for the feedback💗