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
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
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)
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.