Uploaded April 2019 | Updated September 2026, 2 weeks ago
FULL POST: feastingonfruit.com/vegan-berry-yogurt-cake
RECIPE
3 cups oat flour
2 cups almond flour
1 tsp baking soda
2 tsps baking powder
1/2 tsp salt
1 cup nondairy yogurt
3/4 cup nondairy milk
2/3 cup maple syrup
2 flax eggs (2 tbsp ground flax + 4 tbsp water)
1 tsp vanilla extract
1 tsp almond extract
3/4 cup frozen blueberries
3/4 cup frozen raspberries
Glaze
1/4 cup coconut butter
2 tbsps maple syrup
1 tsp vanilla extract
4-6 tbsp nondairy milk
1. Preheat the oven to 350ºF.
2. In a large bowl, whisk together the flours, baking soda, baking powder, and salt until no lumps remain.
3. In a separate bowl whisk the yogurt, nondairy milk, flax eggs, maple syrup, almond extract, and vanilla extract.
4. Pour wet into dry, and mix to form a thick batter.
5. Gently fold in the frozen berries.
6. Pour into a baking dish that has been sprayed with nonstick spray or lined with parchment paper.
7. Bake for 35-40 minutes at 350ºF.
8. Remove from the oven and cool completely before glazing.
9. 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.
10. Slice and enjoy!
INGREDIENTS & PRODUCTS
oat flour: amzn.to/2phL1W4
almond flour: amzn.to/2VigKar
vanilla extract: amzn.to/2P3260J
almond extract: amzn.to/2Gx6qmF
cashew yogurt: bit.ly/2leEclb
coconut butter: amzn.to/2E1vh1T
bundt pan: amzn.to/2IFpDnQ
CONNECT
Website: feastingonfruit.com
Instagram: instagram.com/feastingonfruit
Facebook: facebook.com/feastingonfruit
Twitter: twitter.com/feastingonfruit
Pinterest: pinterest.com/feastingonfruit
FULL POST: feastingonfruit.com/vegan-berry-yogurt-cake
RECIPE
3 cups oat flour
2 cups almond flour
1 tsp baking soda
2 tsps baking powder
1/2 tsp salt
1 cup nondairy yogurt
3/4 cup nondairy milk
2/3 cup maple syrup
2 flax eggs (2 tbsp ground flax + 4 tbsp water)
1 tsp vanilla extract
1 tsp almond extract
3/4 cup frozen blueberries
3/4 cup frozen raspberries
Glaze
1/4 cup coconut butter
2 tbsps maple syrup
1 tsp vanilla extract
4-6 tbsp nondairy milk
1. Preheat the oven to 350ºF.
2. In a large bowl, whisk together the flours, baking soda, baking powder, and salt until no lumps remain.
3. In a separate bowl whisk the yogurt, nondairy milk, flax eggs, maple syrup, almond extract, and vanilla extract.
4. Pour wet into dry, and mix to form a thick batter.
5. Gently fold in the frozen berries.
6. Pour into a baking dish that has been sprayed with nonstick spray or lined with parchment paper.
7. Bake for 35-40 minutes at 350ºF.
8. Remove from the oven and cool completely before glazing.
9. 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.
10. Slice and enjoy!
INGREDIENTS & PRODUCTS
oat flour: amzn.to/2phL1W4
almond flour: amzn.to/2VigKar
vanilla extract: amzn.to/2P3260J
almond extract: amzn.to/2Gx6qmF
cashew yogurt: bit.ly/2leEclb
coconut butter: amzn.to/2E1vh1T
bundt pan: amzn.to/2IFpDnQ
CONNECT
Website: feastingonfruit.com
Instagram: instagram.com/feastingonfruit
Facebook: facebook.com/feastingonfruit
Twitter: twitter.com/feastingonfruit
Pinterest: pinterest.com/feastingonfruit
