Berry Cake

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Photography and Styling by myself

Original recipe from Clean Eating Goddess

A few weeks ago, as I was browsing through the recipe list from my favorite inventory searching for something sweet to bake, I came across a darling looking berry cake. It looked so refreshing and dainty I paused, despite the fact that it was not a cake I would usually eat or make, as I tend to favor rich flavors and sinful fillings when it comes to my desserts. However as I scrolled through the post, I noticed it was specifically a Mother’s Day cake, and it hit me that this cake was so representative of my mother, or mothers in general. It was naturally sweet, wholesome, healthy, and feminine, something my own mother would adore. Coincidentally, it was nearing her birthday in a week, and since we were throwing a huge celebration for her then I thought it would be nice to bake her her own birthday cake in advance for the very first time, for our own private celebration.

My mom had recently been recovering from a bout of food poisoning, so it was a relief the cake was light enough not to upset her stomach. I like that it had a rather thin layer, as I ordinarily prefer less flour in my cakes with my favorite part being the cream filling (although this one has none). Some of my friends actually described it as a giant pancake or fruit cookie because it looked so flat in the pictures I sent them.

When my mom realized this berry cake was originally meant for Mother’s Day, she requested it for the next few foreseeable Mother’s Day celebrations, so for future experimentation, I am thinking of stacking two cakes on top of each other and adding a layer of cream in between. Hopefully by then I would have also learned to make my own macarons, because I think they would make a wonderful topping…


2 1/2 cups of fresh berries divided into 2 portions (I used raspberries, strawberries & blueberries)

1 1/2 cup whole grain amaranth flour (Bob’s Red Mill, also can be substituted with plain flour)

3/4 cup almond powder

2 tsp baking powder

1/2 tsp vanilla essence

2 tsp cinnamon

1/2 cup brown sugar

pinch of salt

2 eggs lightly beaten

2/3 cup almond milk

1/3 cup coconut oil


1. Line an 8 inch cake pan with parchment paper and grease with coconut oil.

2. Arrange half the berries at the base of the pan.

3. In one mixing bowl stir together flour, almond powder, brown sugar, cinnamon, baking powder and salt.

4. In another mixing bowl whisk eggs, vanilla essence, almond milk and coconut oil. Add the liquid mixture to the dry mixture and stir until combined.

5. Pour the dough into the cake pan and spread evenly over the berries.

6. Pre-heat the oven to 170 degrees Celcius and bake for 40 minutes until golden and a toothpick comes out clean from the center.

7. Let cool for five minutes, then remove the cake from the pan and let it cool completely on a wire rack. Flip it over or leave it the right side up, depending on how you prefer it looks, and top with the remaining berries. Enjoy. šŸ™‚


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