Vegan Mixed Berry Breakfast Cake

Bursting with juicy raspberries and blueberries — this Vegan Berry Breakfast Cake is moist, tender, and naturally sweet!

This easy one-pan cake is perfect for breakfast, brunch, or a light dessert. It’s naturally vegan, refined sugar–optional, and comes together quickly with simple ingredients. Serve it warm with a drizzle of maple syrup or plant-based yogurt for an extra treat!

Why You’ll Love This Vegan Berry Cake

Packed with fresh (or frozen) berries in every bite
Moist and fluffy texture with a beautiful golden crust
Quick to make — one bowl and one pan
Great for meal prep and leftovers taste even better
Naturally vegan, easily gluten-free, and kid-friendly

Vegan Mixed Berry Breakfast Cake Recipe

(9×13-inch pan | Serves 8–10)

Ingredients:

2 cups (250g) all-purpose flour (or gluten-free 1:1 blend)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp lemon zest (optional but recommended)
1½ cups (360ml) unsweetened plant milk
⅓ cup (80ml) neutral oil or unsweetened applesauce
⅓ cup (80ml) maple syrup or coconut sugar
¼ cup (50g) granulated sugar (optional, for extra sweetness)
2 tsp vanilla extract
1 tbsp apple cider vinegar or lemon juice
2½ cups mixed berries (raspberries, blueberries, etc.), fresh or frozen
Extra berries for topping
Powdered sugar or maple syrup for serving (optional)

Instructions:

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
Mix wet ingredients: In another bowl or directly in the dry ingredients, combine plant milk, oil/applesauce, maple syrup, sugar (if using), vanilla, and vinegar. Stir until smooth.
Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined (do not overmix). Fold in about 2 cups of the berries.
Bake: Spread the batter evenly in the prepared dish. Scatter the remaining berries on top and gently press them in. Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool & serve: Let cool slightly. Serve warm with extra fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar.

Storage: Store covered at room temperature for 2 days or in the fridge for up to 5 days. Reheat individual portions in the microwave. Freezes well for up to 2 months.

Pro Tips

Frozen berries: No need to thaw — add them straight from the freezer (bake time may be 5 minutes longer).
Gluten-free: Use a good 1:1 gluten-free flour blend.
Oil-free: Replace oil with applesauce for a lighter version.
Make it lemony: Add extra lemon zest and 1–2 tbsp lemon juice to the batter.
Variations: Add a handful of chopped nuts, shredded coconut, or a swirl of vegan cream cheese for richness.

This Vegan Mixed Berry Breakfast Cake is bright, juicy, and comforting — the kind of recipe that makes mornings (or any time) better.