September 26, 2017

Mixed Berry Snack Cake

I have been an avid baker for a very long time. Since becoming a wife and mama nearly thirty years ago, I have made countless cakes, cookies, pies, all of our bread, and had several other baking experiments and creations along the way... fun stuff, playing around in the kitchen and sharing the delicious results with my family. {smile}

Are you a home baker, too? I love it when the yummy smells start wafting through the house and the little ones... and big ones... and my dear hubby all meander toward the kitchen to see what is coming.

And I have been vegan for just over two years now. So I have been learning to adapt my familiar recipes, and finding new ways to create our favorite things without animal products, and using little to no sugar, cooking oil, soy, or salt.

It is amazing how tasty whole-food plant-based vegan cooking and baking is! And while the rest of my family doesn't eat according to my preference exclusively, they are always delighted with the vegan foods that are included in their meals.

Autumn is here, and that fall feeling always puts me in the mood for baking even more than usual. So I have been making a favorite snack cake of ours quite frequently. We often have it alongside a big batch of meatless chili.

Here is the recipe ~


Mixed Berry Snack Cake

Ingredients:
2 cups rolled oats, quick or old-fashioned
1/4 cup ground flax seeds
2 cups whole wheat flour
1 Tablespoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup frozen 100% apple juice concentrate
2.5 oz prune puree*
1 Tablespoon lemon juice
3 cups water
2 cups mixed berries, fresh or frozen (do not thaw), divided

*I buy pureed prune baby food for this recipe. Our local store carries it in a two-pack and each container contains 2.5 ounces of puree. If you cannot find prune puree, try substituting unsweetened applesauce.

Method:
Preheat oven to 350 degrees (F). Very lightly mist a 9 x 13 inch glass baking pan with non-stick cooking spray, if you prefer. Set the pan aside for now.

Finely grind the rolled oats in a good blender or a grain grinder. In a large bowl, combine the ground oats, ground flax seeds, whole wheat flour, baking powder, baking soda, ground cinnamon, and ground nutmeg. Mix well.

In the blender container (no need to rinse out the oat crumbs, if any) combine the apple juice concentrate, prune puree, lemon juice, water, and 1/2 cup of the mixed berries. Put the lid on the blender and blend until smooth.

Pour the blended wet ingredients into the bowl with the dry ingredients. Stir well with a wooden spoon or a spatula. Stir until the batter is smooth, but try not to mix it up more than necessary.

Fold the remaining 1 1/2 cups of fresh or frozen mixed berries into the batter. Transfer the cake batter to the prepared baking pan, spreading it evenly in the pan and smoothing the top of the batter as much as possible.

Bake at 350 degrees (F) for about 40 minutes, or until the cake tests done. Carefully remove the cake from the oven and let it cool a bit before serving.


This cake is not particularly sweet and could be frosted if desired, but my taste buds are adapted to the taste of simple, real, unsweetened whole foods, and we rather enjoy the flavor just as it is. The berries add just the right amount of sweet, I think. It is a rather moist cake, and I prefer to cover any leftovers and store them in the refrigerator.

I hope you like this plant-based cake as much as we do. Enjoy!


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