Double Berry Cake
Recipe Type: Baking, Cake
Serves: 8-10 servings
Use the fresh blackberries and blueberries of summer in this whole wheat and almond flour double berry cake.
  • 2 large eggs
  • 50 g (2 oz) raw coconut sugar
  • Pinch of sea salt
  • Warm organic milk
  • Pinch of vanilla "Bourbon" powder
  • 50 g (2 oz) almond flour
  • 200 g (7 oz) whole wheat flour, sifted
  • 15 g (½ oz) organic baking powder
  • 50 g (2 oz) blackberry
  • 100 g (3 ½ oz) blueberries
  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Beat the egg whites and set aside.
  3. In a bowl, combine the coconut sugar and the egg yolks and whisk until creamy and foamy. Add the pinch of salt, milk, vanilla, almond flour and whole wheat flour sifted with baking powder.
  4. Stir quickly to form a dough.
  5. Add the egg whites and stir gently from bottom to top.
  6. Pour in the blackberries and blueberries (washed and dried), and stir gently.
  7. Pour the dough into a loaf tin, lined with parchment paper. Bake for 40 minutes.
Recipe by Honest Cooking at