Vegan mixed berries cake

Indulge your dessert cravings without eggs or dairy with this breathtaking Vegan Mixed Berries Cake. Featuring a remarkably moist, tender vanilla sponge loaded with juicy bursts of blueberries and raspberries, it serves as the ultimate tea-time companion or celebratory brunch centerpiece.

Why This Recipe Works

By combining plant milk with apple cider vinegar, we engineer a rapid vegan buttermilk that reacts instantly with baking soda to generate light, buoyant lift throughout the baking batter. Folding fresh fruit gently with a spoonful of dry flour prevents dense berry juice pockets from sinking to the cake floor!

Chef's Pro-Tips

• Fresh vs Frozen Berries: If utilizing frozen mixed berries, do not thaw them beforehand! Toss solid frozen berries directly into dry flour and fold straight into batter to prevent color bleeding into blue-grey streaks.
• Cool completely before slicing: Because vegan cakes lack structural egg protein matrices, allow baked sponges to settle undisturbed on cooling racks for at least 40 minutes before cutting cleanly.

1. Preheat the oven to 200C (390F).
2. Mix together all dry ingredients within the bowl.
3. Mix together all wet ingredients within another bowl.
4. Combine the dry and wet ingredients and mix well until you get a smooth mixture.
5. Add in blueberries and strawberries and mix altogether.
6. Move the mixture into the springform cake pan.
7. Bake for 35 min.
8. Take it out of the oven and let it cool down.
9. Serve as a dessert or for breakfast.