This recipe filled 2 small springform cake pans. I thought it would serve 4 (two people per springform pan) -- but honestly, after what I originally considered "1 serving" (half of one of the 4" springform pans), I nearly exploded. So, this could actually feed up to 8 people! (Silly me.. I thought I had shrunk the recipe to be a small amt.)
On to the fun stuff...
Preheat your oven to 375. Now get your ingredients ready.
1 c whole wheat flour
1/2 c fresh or frozen berries (raspberry, blackberry or any berry you like!)
1 1/4 t baking powder
1/4 t salt
1 T ground flax
1/4 c oil
1/2 c raw sugar
1 1/2 t vanilla
3/4 c almond mylk (or your mylk of choice)
Mix the flour, baking powder, salt and flax together. In a separate bowl, mix the oil, sugar, vanilla and mylk.
Now, add a little at a time and the liquid to the dry. Mix thoroughly as you go along. Mix, mix, mix.
You'll notice because you're using whole sugars that they are chunky in the batter. Don't worry. You're going to let it sit for 15 minutes before baking.
Now add your berries. Mix and let sit for 15 minutes.
Use a tiny amount of oil in your pans to prevent your cake from sticking.
Pour into the pans.
Cook almost 30 minutes. Watch it!
Voila. You'll have a rich, sweet, fruity, vanilla-y treat.
Need to serve 2-4 people and don't want leftovers? Just half the recipe.