Ever since I saw this post on smitten kitchen I had been daydreaming of making this cake. We stopped at a produce market yesterday and all the berries needed were on sale, so I took this as a sign to make the cake! And I had a friend coming by this afternoon, so I thought it would be a nice treat.
I wasn’t sure how this would turn out since the original recipe is not vegan. It looked so good in the photo, but would it taste good??
I’m going to tell you – this cake is AMAZING. I am trying so hard to not go downstairs and eat the half of the cake that is left down there. Its so light and perfect for summer. The berries give it a nice sweetness, where the lemon counters it with its tart flavors. Make this cake. NOW. You wont regret it.
2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
1 cup earth balance at room temperature
1 3/4 cups granulated sugar
Zest of 1 lemon
4 1/2 tspn. egg replacer mixed with 6T water
1/2 teaspoon vanilla extract
3/4 cup almond milk, with 1 tspn apple cider vinegar mixed in
1 cup raspberries
1 cup blackberries
1 cup blue berries
2 cups powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon earth balance, softened
Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan. Set aside.
In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the earth balance, sugar and lemon zest until light very fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your egg replacer. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the almond milk mixture another 1/3 of the flour mixture, the remaining almond milk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a spatula, gently fold the berries into the cake batter.
Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.
Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. Spread carefully over top of cake, letting it trickle down the sides when and where it wishes.