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What a delicious way to use up all those berries! This recipe was inspired by a muffin recipe in the Flying Apron baking book and is super easy to make. This cake is lightly sweetened with maple syrup and can be dressed up with a sprinkling of powdered sugar or a scoop of coconut ice cream or left as is. Super delicious.

Triple Berry Maple Cake

dry ingredients:

1/2 cup brown rice flour

3/4 cup sweet rice flour (or just more brown rice flour)

1/2 cup garbanzo bean flour

1/4 cup ground flax seed

1-1/2 tsp. baking soda

1/2 tsp. cinnamon

3/4 tsp. salt

wet ingredients:

1/2 cup vegetable oil

3/4 cup almond milk

1/2 tsp. apple cider vinegar

1-1/2 tsp. vanilla extract

3/4 cup pure maple syrup (or a half and half mixture with agave nectar)

top with:

1 cup of mixed berries

Combine dry ingredients in a medium mixing bowl, set aside.

Combine wet ingredients in a small mixing bowl or large measuring cup, whisking until well combined.

Add the wet mixture to the dry and whisk until thoroughly mixed.

Pour batter into a prepared 9 inch round cake pan and artfully top with berries.

Bake in a 375 degree oven for 30-40 minutes. Check your cake after 30 minutes and if it is not done yet by checking with a toothpick cover it with some foil while it continues to bake if it is getting too brown.