Vegan Strawberry & Blueberry Cake


This so very light and fluffy cake makes for a perfect sweet treat filled with berries which are rich antioxidants and is also filled nutritious benefits from flaxseed & made with only clean ingredients.
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine International
Servings 8 Servings


  • 1 cup Oat Milk
  • 1/4 cup Flaxseed meal
  • 1 ½ cup All-purpose flour (You can also sub with whole wheat flour)
  • 1 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 1/2 tsp Himalayan Sea Salt
  • 1/2 cup Softened Coconut Oil
  • 1 cup Demerara Sugar (You can also use coconut sugar)
  • 1 tsp Vanilla Essence
  • cup Mixed frozen Strawberries & Blueberries


  • Begin by mixing the flaxseed meal with the oat milk in a small and set aside for 10 minutes.
  • In a medium bowl, sift the flour, baking powder, baking soda & salt.
  • In another larger bowl, add the sugar & coconut oil and mix together until the sugar dissolves and both ingredients are well combined. Add the oat milk & flaxseed mixture, and vanilla essence and continue mixing until ingredients are well incorporated.
  • Gradually begin mixing the wet ingredients into the dry ingredients and finally fold in the frozen strawberries and blueberries.
  • Preheat your oven to 180C and grease your loaf pan with a little bit of coconut oil.
  • Pour the batter into the loaf and spread evenly.
  • The batter will be a little sticky and will get cold from the frozen berries, use your spatula to spread it evenly.


WARNING! you might not be able to stop at just one piece 🙂
Keyword Berries, Healthy Dessert, Vegan Cake, Yummy in My Tummy
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