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
Scale
- 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