Mixed Berries Tea Cake
A lovely tea cake to serve warm from the oven or at room temperature, on it’s own or drizzled with Tahini Maple Syrup Caramel and a bit of coconut cream, this is a heavenly sweet. And it makes up and bakes up quickly! The beauty of this cake is the crust can be used for any berry or fruit combination – strawberries, blackberries, apple, pear. Each so different and delicious!
This is a similar recipe to my Peach Torte recipe - with this one gluten and dairy free.
This tea cake is gluten free and dairy free (it does have an egg but you can use a chia egg as an alternative to help it bind). Not everyone is sensitive to gluten or dairy but as gluten and dairy can be two of the main culprits of inflammation in our bodies. it’s a good practice for us all to reduce the amount of these in our diet. Luckily, the alternatives and products available now are so varied and delicious that trying something new is easy, healthful and delicious!
Berries are a superfood, loaded with antioxidants, are anti-inflammatory, do not spike blood sugar, are a rich source of VitC, Manganese, VitK, contain the mineral folate and are fiber-rich.
As always, when you make this recipe, please post a photo of your Mixed Berries Tea Cake goodness and tag my IG account #RenataCollective, send me an email renata@renatacollective.com or leave a comment with your thoughts!
Prep Time: 10 minutes / Bake Time: 25 minutes / Serves: 6-8 Slices
Ingredients
1½ Cup Mixed Berries - fresh or frozen (thawed) - fresh blueberries and raspberries as in the photos
3 Tablespoons Coconut Sugar – Alternate: brown sugar
¾ Cup Gluten Free Flour – Alternate: regular wheat flour if no gluten sensitivities
¼ Cup Oat Flour – simply process oats in a blender or food processor until very fine flour consistency
1/3 Cup Organic Cane Sugar
½ teaspoon Ground Cinnamon
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon Sea Salt
1 Large Egg – Alternate: Chia Egg
½ Cup Coconut Yogurt - Alternate: Coconut Kefir (if thick), sour cream or yogurt if no dairy sensitivities
3 Tablespoons Ghee or Vegan Butter, melted - Alternate: regular butter melted if no dairy sensitivities
1½ teaspoon Vanilla
¼ Cup Sliced Almonds
How It’s Made
Preheat your oven to 350°F.
Prepare a 10” pie plate or a 10” Spring Form pan by greasing the bottom and sides and sprinkling breadcrumbs (gluten free) over the pan to cover.
Wash and drain the berries well. In a small bowl, toss the berries with the coconut sugar and set aside.
In a bowl, combine raspberries and brown sugar; set aside. In a large bowl, mix the gluten free flour, the oat flour, the cane sugar, cinnamon, baking powder, baking soda and salt together.
In a medium bowl, whisk together the egg, coconut yogurt, melted ghee and vanilla until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and stir until combined and the batter is well blended. The batter will be thick.
Drop the batter into the prepared pan and with floured fingers or a spatula, spread the batter on the bottom and up the side of the pie dish, or the spring form pan, to make a nice crust edge. Sprinkle some of the sliced almonds on the crust.
Pour the sugared berries over the top. Sprinkle the sliced almonds over the top of the berries.
Bake for 25 minutes and check with a sharp knife when inserted that it comes out clean. If the crust is still a little wet, bake it for 5 minutes longer and check again. When done, remove from the oven and let it cool for 10 minutes before slicing and serving.
To serve, place a slice on a plate and serve as is – it’s so pretty with the berries and sliced almonds – or to make it WOW, drizzle some tahini maple caramel over the top of each piece. For extra WOW, drizzle a little coconut cream over top too. Coconut milk works as well but the cream is thicker and tastier.
Enjoy!
Variations
Single berries work perfectly – you don’t need to mix two together. Any other berries work just fine, as does small diced apple and/or pear. Add a ¼ teaspoon ground ginger with the brown sugar if you make it with pear – that flavour combo is so delicious!
