Blackberry Cake

Summer berries are my fav. They're beautiful, tasty and go in just about anything -- salads, sauces, delicious breakfast bowls, and of course, desserts. I even have blackberries growing in my backyard, so this cake was only natural :-)

This one-bowl wonder is super easy. Friends will be impressed. Trust me. And they'll be even more impressed when you tell them it's vegan.

The Recipe

makes one 13x9-inch cake

2 1/2 cups flour (I used half white whole wheat flour)
2 tablespoons ground flaxseed
3/4 cup sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsweetened almond milk (can sub milk of choice)
2 teaspoons vanilla
1/4 cup coconut oil (melted)
1/4 cup unsweetened applesauce
1 1/2 tablespoons white vinegar
about 12 ounces blackberry jam (preferably fresh and/or homemade)
blackberries to top/serve

Preheat oven to 350F degrees. Grease a 13x9-inch pan.

Whisk together flour, flax, sugar, baking soda, salt and cinnamon. Make a well in the center and add milk, vanilla, oil, applesauce and vinegar. Combine well. Stir in jam until thoroughly incorporated.

Bake for about 40 minutes and let cool completely before topping with cream cheese frosting. Serve with fresh blackberries.

Note: Here's a good vegan cream cheese frosting recipe that's simple to whip up.