Description
There’s something enchanting about baking a boysenberry cake. This recipe transforms nostalgic flavors into a bold, jammy dessert layered with vibrant tartness from fresh or frozen boysenberries.
Ingredients
2 cups Fresh or Frozen Boysenberries
2½ cups Oat Flour (or All-Purpose Flour)
1 cup Coconut Sugar (or Cane Sugar)
1 cup Unsweetened Applesauce
2 tbsp Lemon Zest
2 tbsp Lemon Juice
⅔ cup Almond Milk
2 tsp Baking Powder
Instructions
1. Preheat your oven to 350°F. Grease and line a 9″ round pan.
2. In a large bowl, whisk oat flour, baking powder, and coconut sugar.
3. In another bowl, mix applesauce, almond milk, lemon juice, and zest.
4. Gently fold the wet ingredients into the dry, avoiding over-mixing.
5. Add in boysenberries and fold carefully with a silicone spatula.
6. Pour into prepared pan, smoothing the top evenly.
7. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool for 10 minutes in the pan, then transfer to wire rack.
9. Glaze with lemon-vanilla glaze or serve warm with homemade boysenberry jelly.
Notes
Substitute with frozen boysenberries if fresh ones aren’t available—thaw and drain first.
Add 1 tsp of boysenberry syrup to icing for extra flavor.
Swirl a spoonful of preserves through the batter before baking for a beautiful visual twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: boysenberry cake, vegan cake, oat flour dessert, summer berries, berry desserts