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Easy Berry Sheet Cake


  • Author: Joscelyn Abreu
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 12-16 slices 1x

Description

This lightly sweetened sheet cake is the perfect dessert to serve all year long, since it uses either fresh or frozen berries. It’s easy to make and great for a crowd. Vegan friendly and gluten, dairy, and egg free with refined sugar free option.


Ingredients

Scale
  • 1 1/3 cup milk of choice (I used almond milk)
  • 1 1/2 teaspoons apple cider vinegar
  • 2 1/2 cups all-purpose flour (For gluten-free use: 1 3/4 cups Gluten Free 1-to-1 All Purpose Baking Flour + 3/4 cup blanched almond flour)
  • 1 cup pure cane sugar or *coconut sugar (can use an additional 1/41/3 cup sugar if you like it sweeter)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 12 lemons, optional
  • 1/3 cup oil of choice (I use avocado oilone !important; margin:0px !important;” /> or vegetable oil)
  • 1 1/2 teaspoons vanilla extract
  • 2 1/23 cups fresh or frozen berries of choice (I used a combo of blueberries, blackberries, and raspberries)

Instructions

  1. Preheat oven to 350ºF. Lightly grease or line a 13×9 pan with parchment paper and set aside.
  2. Combine milk with vinegar in a small glass dish. Let milk sour while preparing the rest of the ingredients.
  3. In a large mixing bowl, blend together flour(s), sugar, baking powder, baking soda, salt, and lemon zest.
  4. Mix in sour milk, oil, and vanilla extract until batter is smooth. Pour into prepared pan.
  5. Evenly top the batter with mixed fruit and place into preheated oven. Bake for 25-40 minutes, or until center of cake is set and a toothpick inserted comes out almost clean (time may vary depending on your oven and if you used fresh or frozen berries.) Let cool before slicing. Delicious served with **whipped cream and additional berries. (see notes for coconut whipped cream recipe)

Notes

*Using coconut sugar makes the cake more of a caramel brown color. It also has a richer flavor, but is still delicious!
**Coconut whipped cream: Chill 1 can of coconut cream (I used Thai Kitchen brand.) Remove hardened cold cream and place into a mixing bowl; discard liquid in can. Add 1–2 teaspoons sweetener of choice (I use maple syrup or honey) plus 1/2 teaspoon vanilla and beat together with a mixer until fluffy. Keep chilled until ready to serve.

  • Category: Dessert, Gluten-Free, Vegan