Prep Time: 15 minutes
Cook Time: 40-45 minutes
About a week or so ago, I got the sudden urge to make a cake. I love adding healthier elements to the things I bake to make me feel slightly less guilty about eating half of the recipe in one sitting. This was no different.
My mom and I have always had trouble finding a good recipe for plain white cake, so I took it upon myself to experiment a little. I was pleased with how the batter turned out, but I didn't want to just leave it at a normal cake. I was in the mood for strawberries, so I added strawberries to the batter. That still wasn't enough, so I added raspberries and blueberries. That did it. I didn't have as many berries as I would have liked, so if you think you need more, go for it!
This cake was so much fun to make and the end result was fantastic. So much so that my sister even liked it (she usually thinks the things I make are weird). Regardless, I thought I would share it with you!
- 2 1/2 cups flour (I used half whole wheat, half regular)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 1/4 cups sugar
- 1/2 cup applesauce
- 1 tbsp ENERG Egg Replacer
- 1/4 cup water
- 3/4 cup almond milk
- 1 tsp vanilla extract
- 3tbsp lemon juice
- 1 cup sliced strawberries
- 1/3 cup raspberries
- 1/3 cup blueberries
- 1/3 cup oats (optional)
- Preheat oven to 350 degrees Fahrenheit. Lightly grease and flour two 9" cake pans.
- In a large bowl, mix flour, baking powder, baking soda, and salt. Add sugar and apple sauce and stir well.
- In a small bowl, mix egg replacer and water, making sure to get rid of all the lumps.
- Add egg replacer mixture, almond milk, vanilla extract, and lemon juice to batter and stir until uniform.
- Fold the berries into the batter.
- Transfer batter to cake pans and let sit for two minutes to allow bubbles to rise to the top of the batter. Top with oats.
- Bake for 40-45 minutes, or until a toothpick can be placed in the center and come out clean. Let cool for 15 minutes. Dump out carefully onto cooling racks.