Protein-rich cakes
VITA Almond, Apple & Mixed Berry Cake
A soft, moist cake made with almond flour, teff flour, and unsweetened applesauce, bursting with raspberries, blueberries, and blackberries. Dairy-free, gluten-free, no white sugar, no white flour.
Protein
5g
Calories
160 kcal
Prep Time
10 min + 40 min bake
Servings
12
Ingredients
- •1½ cups almond flour
- •½ cup light teff flour
- •1 tsp baking powder
- •1 tsp ground cinnamon
- •1 tsp monk fruit sweetener (or preferred sweetener)
- •¼ cup coconut oil, melted
- •½ cup water
- •½ cup unsweetened applesauce
- •½ cup frozen raspberries
- •¼ cup frozen blueberries
- •¼ cup frozen blackberries
Instructions
- 1Preheat the oven to 350°F (180°C). Lightly grease a 10-inch (26 cm) round cake pan.
- 2In a large bowl, combine the almond flour, teff flour, baking powder, cinnamon, and sweetener.
- 3In a separate bowl, whisk together the melted coconut oil, water, and unsweetened applesauce.
- 4Add the wet ingredients to the dry ingredients and mix gently until evenly combined.
- 5Pour the batter into the prepared cake pan and spread evenly with a spatula.
- 6Scatter the frozen mixed berries over the batter and gently fold them in. Do not thaw the berries before adding.
- 7Bake for 35–40 minutes, or until set and lightly golden. A toothpick inserted in the center should come out with a few moist crumbs.
- 8Remove from the oven and allow to cool for at least 30 minutes before slicing.
VITA Tips
- ✦Use unsweetened applesauce to keep the cake naturally moist. Do not thaw the berries — using them frozen prevents them from bleeding into the batter.