my heart skips a beat anytime i come across local berries at the market.
there is something totally special about a perfectly ripe, sun kissed berry.
currants, raspberries, gooseberries and blueberries are all in season around the lakes region - have I told you how much i love this time of year.
head over heels in love.
i really never need an excuse to make cake. funny thing is, growing up i was more of an ice cream girl.
I believe most of us find our tastes changing as we grow up. at least that is what i have found to be true.
don't get me wrong, i am still an ice cream girl at heart, but I've made room for a little cake in my life too.
a sweet little lady had currants for sale at her stand on Saturday.
as you now know from reading this post i can't pass up fresh berries
especially from little little old ladies who grown them
with just a few ingredients you can bake yourself a pretty fabulous cake.
coconut sugar, whole wheat pastry flour, flax egg, really good vanilla & coconut oil are the core ingredients of this super tasty cake. if you haven't already, check out my earlier post on all the "too good to be true" health benefits of coconut sugar.
powdered sugar sprinkled on top brings the sheer prettiness factor to a 10
served naked or coated with a thick layer of frosting, you really can't go wrong.
served at breakfast, brunch or your next celebration this is a cake that is sure to please even the non cake lovers. like i said before, i am a total ice cream girl at heart, so naturally i served it up with a bit of vegan ice cream. the best part was enjoying the last bit of cake with the melty ice cream at the bottom of the bowl.
simple, elegant, tasty - the perfect 3 words that describe this cake.
Summer Berry Cake
makes (2) 6" cakes or (1) 8" cake
you will need:
2 cups whole wheat pastry flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup coconut oil
1 cup coconut sugar
3 flax eggs (1 fax egg = 1 tbsp flax + 3 tbsp hot water)
3 tsp pure vanilla extract
1 tsp white vinegar
1/2 cup cold water
1 cup fresh raspberries
1 cup fresh currants
*any fruit will work nicely
pre heat oven to 350*
grease (2) 6" round cake pans or (1) 8" baking round with coconut oil and dust with a bit of flour tapping the excess out of the pan
in a medium bowl combine flour through salt, stir to combine & set aside
in a separate bowl whisk together coconut oil through water
stir together wet and dry ingredients until well moistened. divide batter equally among cake rounds if using 2 or simply pour all batter into the one pan. top batter with fresh berries or fruit. I prepared one currant and one raspberry.
bake in a pre heated oven for 20-25 minutes or until a cake tester when inserted in the center comes out with a few moist crumbs. remove from oven and allow to cool on a wire rack.
to remove from the pan, simply run a sharp knife around the edge of the pan and cake, then gently place your hand or a plate over the top of the cake and remove the pan. Once the cake is free from the pan inverted/place the cake on a serving platter berry side up.