Prep time: 
Cook time: 
Total time: 
  • Berry cake
  • 2 dl spelt flour or gluten-free flour mix
  • 1 dl almond flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 dl plant-based yogurt, I recommend soy yogurt
  • 1 dl maple syrup
  • 1 dl berries (fresh or frozen)
  • 2 tsp potato starch
  • oil to grease the pan if needed
  • Vegan caramel sauce
  • 1,5 dl coconut cream (the solid creamy part from a coconut milk can)
  • 0,75 dl maple syrup
  • pinch or two of salt
  • To serve: fresh berries
  1. Preheat oven to 180 C / 360 F
  2. Put parchment paper on the bottom of a spring form pan and grease the edges.
  3. Mix together dry ingredients: flours, baking powder and salt.
  4. Add yogurt and maple syrup.
  5. In a separate bowl, cover berries with potato starch and mix until well coated.
  6. Add coated berries to the batter and mix gently.
  7. Pour batter into springform pan and bake 20 - 25 minutes or until toothpick test comes out clean. Baking time varies according to the type of yogurt used.
  8. To make the caramel sauce scoop solid creamy part from a coconut milk can and put it in a pan together with maple syrup. Bring to a boil and let simmer on low heat for 10 minutes or until the liquid becomes more solid and orange/brown. Add pinch of salt to taste.
  9. Let cake cool and pour caramel sauce on top. Decorate with fresh berries and enjoy!
Recipe by My Berry Forest at