Mixed Berry Cake

This cake is dense and sweet with a delicious crunchy top.  You can use any berries you want, fresh or frozen.  Great with unsweetened whipped cream (vegans - you can make this out of the coconut cream that rises to the top of a chilled can of coconut milk) and a coffee. :)

Mixed Berry Cake

Finished cake, out of springform pan

Ingredients:

-3 cups cake flour
-2 cups sugar + 1/8 cup for the topping
-3 tsp baking powder
-1 tsp salt
-2 egg substitutes
-1 cup almond milk
-1/3 cup mild oil (I used sunflower)
-1/2 tsp vanilla
-2 cups berries (frozen or fresh)

Method:

Beat the eggs, sugar and oil until foamy. Add the rest of the ingredients except the berries and mix well. Fold in the berries.

Spread into a greased and floured 9×13 pan OR a greased/floured Springform pan. Sprinkle to the top with a tsp of nutmeg and 1/8 cup of sugar. Bake at 350F for 50-60 minutes, test with toothpick.  Mine was still doughy after 50 minutes so I kept it in a bit longer, checking every few minutes to make sure the top wasn't burning.