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Berry Loaf Cake

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Ingredients

Dry Ingredients
2 1/4 cups All-Purpose, Unbleached Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt (I use Kosher)
Wet Ingredients
2 Eggs
1 cup Sugar (I use Pure Cane Sugar)
1/2 cup Coconut/Sunflower Seed/Grapeseed Oil
3/4 cup Milk (I use unsweetened Almond Milk)
1 teaspoon Pure Vanilla Extract/Paste
1 cup Frozen Berries
Raspberry Icing
3 cups Powdered Sugar
2 Lemons
1/2 cup Fresh Raspberries
Optional Topping
1/3 cup Fresh Berries

Berry Loaf Cake

Features:
    • 60 minutes
    • Serves 8
    • Medium

    Directions

    I am more of a cake than ice cream person and I am a huge berry lover. Besides chocolate cake, this berry cake is what my birthday cake dreams are made of!

     

    Steps

    1
    Done

    Mix Dry Ingredients

    First, preheat your oven to 350F and grab a loaf or cake tin. Lightly grease your tin with some oil and line with parchment paper for easy removal.

    In a large bowl, whisk together the flour, baking powder and salt. Set aside.

    2
    Done

    Mix Wet Ingredients

    In another large bowl, whisk together the eggs, sugar, oil, milk and vanilla. Mix until well incorporated and lightly foamy.

    3
    Done

    Add Wet To Dry

    Pour the wet ingredients into the bowl with the dry and mix using a spoon or spatula. Mix until most of the flour has been absorbed.

    If your frozen berries are big, chop them a bit then add them to the bowl and mix once more. Do not over mix.

    4
    Done

    Bake

    Pour the cake batter into your prepared tin then bake at 350F for 45-50 minutes or until a toothpick inserted in the middle comes out clean.

    5
    Done

    Make Pink Icing

    After the cake has come out of the oven, allow it to cool completely.

    To make the icing pink, add 1/2 cup of raspberries to a small soup pot and lightly heat on medium heat. Once the raspberries are cooking down a bit (should only take a couple of minutes), remove from the heat and mash the raspberries with a muddler or fork.

    Next, add the raspberry mixture to a fine mesh sieve and strain over a bowl. You only want the juice and no seeds.

    To make the icing, stir together 3 cups powdered sugar, 3 Tablespoons raspberry juice and 2 Tablespoons lemon juice. Whisk until the mixture is fully smooth then pour over your cooled cake and top with fresh berries.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    One Comment Hide Comments

    This sounds delicious! I want to make this for my 95 yr. old dad. He loves fruit, especially berries. I’ll try to let you know how it goes.

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