First off, let me start by saying I never really enjoyed cooking anything from scratch until quarantine 2020 changed our lives. Being home for three plus months really challenged my cooking game and I am so thankful for it!
I have a newfound love for cooking & baking. Which I think having a newly remodeled kitchen, that I designed from scratch, definitely added some inspiration for me.
This Dairy Free cake is super simple to make. I combine all ingredients into one large glass bowl for easy clean up. I highly recommend use an electric mixer to really blend all ingredients and it will save your arms from an added workout!
You can choose any fruit that you like an keep the measurements the same for all other ingredients. I make this cake a few times a week (I know, so bad I have a big sweet tooth!) and I change out the fruits depending on what I have on hand at home.
For this recipe I used Raspberries, but I have this cake with Blueberries, Strawberries, Blackberries, and sometimes I combined all of these for extra berry anti-oxidants!
You can always double up on the recipe if your going for a thicker, larger cake. The recipe listed below has a serving size of about 4. My husband and I finish a cake between the two of us in about 1-2 days.
For baking I use a glass baking pan 7″ x 11″ x 2″ for reference.
Dairy-Free Berry Cake Recipe
Pre-heat oven to 350 degrees
You will need:
2 Eggs
1 Cup of Sugar
1/2 Cup of melted Butter
1 Cup of All Purpose Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Vanilla Extract
1 Tablespoon Lemon Juice
A Pinch of Salt
1 Cup Fruit of choice
(Strawberries, Blueberries, Raspberries, etc.)
1/2 Cup of Chocolate Chips optional
1/2 Cup of Walnuts optional
Combine all ingredients in a large mixing bowl and blend together until you get a creamy consistency. Use a spatula to scrape all of the blended ingredients into your baking pan.
Bake for 35 min at 350 degrees.
Remove from the oven and let cool before digging in, enjoy!
Jessica Morante 