Healthy One-Bowl Berry Cake
A super simple and quick recipe that uses whole wheat flour and has less sugar and butter than traditional cakes. The cake highlights the amazing flavor of fresh fruit and is perfectly sweetened. The cake is tender and moist - perfect for dessert or breakfast!
Servings: 1 8-9 inch cake
Ingredients
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter room temperature
- zest from one lemon optional
- 1/2 cup whole wheat flour see notes for substitutes
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon optional
- 2 eggs
- 1/2 cup unsweetened applesauce see notes for substitutes
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts optional
- 3-4 cups fresh berries see notes for substitutions
- 1 teaspoon sugar for sprinkling on top increase to 1 tablespoon if fruit is tart
Instructions
- Preheat oven to 350ยบ F. Lay two long strips of parchment paper in an X across the bottom of an 8 inch or 9 inch cake pan, leaving overhang to use as a handle later. Then line the bottom of the pan with parchment paper.
- Cream the sugar, unsalted butter, and lemon zest in a large bowl until light and fluffy. Then add the whole wheat flour, all purpose flour, baking powder, salt, ground cinnamon, eggs, applesauce, and vanilla extract. Beat on low speed until everything is just combined. Add the chopped nuts, if using, and stir until incorporated. The batter will be fairly thick.
- Spoon the batter into your prepared pan and smooth into an even layer. Add the fruit on top of the batter in an even layer. Sprinkle the one teaspoon of sugar over the fruit and bake in preheated oven for 45-55 minutes. An inserted toothpick should come out clean.
- Once done baking, remove from oven and let cool to room temp before lifting out of pan using the parchment handles. Enjoy plain or with whipped cream, ice cream, or greek yogurt!
Notes
- You can use only whole wheat flour, but your cake might be slightly denser. You will also want to add 1-2 tablespoons of milk. If you don't have any whole wheat flour, feel free to use just all purpose flour. You could also try substituting almond flour for the whole wheat flour. Also try replacing 1/4 cup whole wheat flour with cornmeal for some extra texture!
- If you don't have applesauce, you can substitute pumpkin puree, greek yogurt, or 1/4 cup unsalted butter. If you substitute unsalted butter, cream it with the sugar and lemon zest in step 2.
- I like to use blueberries for this cake, but you can try any fruit you like. I recommend trying blackberries, plums, peaches, apples, or strawberries.