Vegan and Gluten Free Berry Cake! A delicious light cake sweetened with fresh berries. #vegan #plantbased #glutenfree #dessert #cake #recipe

Berry Cake



Vegan, gluten free cake that truly tastes're welcome.

For most of us it brings about feelings of happiness and excitement!


Mainly because as children, birthdays or special events were celebrated with a cake. It became a symbol throughout our lives of happy times, fun parties and being with family and friends. 

I'm feeling you nodding your makes sense right?

It is a food with a true emotional connection. And yes that is real...and difficult to "un program" from our subconscious.

This is simply a small snippet into the world of emotional eating that many of us deal with...understanding it and why you feel it can help you make better decisions when choosing what to feed your amazing body. 

That being said, there is a time and place for cake! And this one is delicious...

I invite you to enjoy a small piece. Savour each bite. Don't let feelings of "food guilt" come up, instead let yourself feel happy that you enjoyed a taste of something delicious, you are satisfied and that you will continue on with your healthy eating habits. 

This vegan, gluten free cake was inspired from a recipe by Mary Mattern (Nom Yourself) who is an awesome vegan chef. I made her recipe initially, loved it and then decided to "Picky Diet" it up, change a few things and now I really love it! I think you will too...

The sweet berries make it a perfect cake for Easter, spring birthdays or bbq's.



makes 12 - 14 slices of cake


  • 2 Tbsp ground flax seed
  • 6 Tbsp warm water
  • 1/2 cup vegan butter (Earth Balance)
  • 1 1/4 cup coconut sugar
  • 2 1/2 cups gluten free all purpose flour + 1/2 cup extra for flouring
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 2 cups fresh blueberries
  • 1 1/2 cups frozen pitted cherries, defrosed


  • 1/4 cup vegan butter (Earth Balance)
  • 1 cup icing sugar
  • 1 Tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon

Tips & Nutrition

You can substitute any berries you like for this cake keeping the measurements the same. You can even use all frozen berries - just make sure they are defrosted and mostly dry before adding them to the batter. I find the easiest way to defrost them is to rinse them under warm water in a strainer, drain them really well and then spread them out on a large cookie sheet lined with paper towel. 

The berries not only add sweetness to this delicious cake, they also add antioxidants and fibre. Now I'm not suggesting that this is the healthiest way to get these antioxidants and fibre however if you are going to indulge a bit why not?

You can use any brand of vegan butter you prefer. I like to use the soy free Earth Balance as it cooks and bakes well each time I use it.

Refrigerate any unused portions for one day. After that freezing is recommended as the cake will dry out. 



Preheat the oven to 350 and lightly grease a 9x13 baking dish.

In a small bowl mix the ground flax seeds and water together and stir gently with a fork. Set aside until the flax absorbs most of the water. This is called a "flax egg".

In a large mixing bowl, mix the vegan butter and coconut sugar until creamed. Add in the vanilla and flax mixture. 

Mix in the flour, baking powder cinnamon, almond milk and vanilla extract. 

In a separate medium bowl, toss the blueberries and cherries with 1/2 a cup of flour until they are lightly coated. Once coated, gently add them to the batter. Discard any extra flour left from the berries. 

Pour the batter into the greased baking dish and back for 45 minutes to an hour or until the centre of the cake is cooked. Simply check by sticking a toothpick into the centre of the cake - if it comes out clean it is done - if not, cook it a bit longer and check  again. 

Once the cake is done, let it cool before icing. 


In a medium bowl, use a hand mixer to blend all ingredients until smooth and fluffy.


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