The simplicity of this raspberry cake recipe is what makes it so incredible. The basic, lightly sweetened, cake is the perfect vessel for loads of fresh fruit. The fruit is the star here so use your favorite one. I used raspberries this time, however you can also use blueberries, strawberries, apples, peaches, pears, or whatever you like. That’s right, this recipe is ever so wonderfully adaptable! You can even add nuts or chocolate chips if you want.

I love making this cake because it comes together in, literally (as the kids say) minutes. No special mixer or kitchen equipment needed, just a bowl, measuring cups and a spoon to stir. It can be baked in a 9″ round cake pan or 8×8 brownie pan; it can be doubled (or even tripled) and baked in a 9×13 or half sheet pan.

Because it isn’t an overly sweet cake, I like to make this for a brunch spread, or as a accompaniment to a regular healthy breakfast. It’s also phenomenal served with a cuppa tea or coffee in the late afternoon when a sweet break is needed. But not too sweet –> sugar crashes in the afternoon do not make the day any easier!

This recipe is perfect for the novice baker of any age.

Step by Step

Drizzled with icing & ready to EAT.

Dry Ingredients.

Add wet ingredients.

Spread batter in prepared pan.

Arrange fruit on top.

Sprinkle with cinnamon sugar.

Marvel at it’s beauty.

Just out of the oven.

I am in the process of becoming an Amazon Affiliate, which means that you will now start seeing links in my recipes for products that I recommend. This is a way for me to earn a little money while doing what I love –> baking, obviously :-D. This site has been almost entirely a labor of love. I have a few amazing patreon supporters (you know who you awesome folks are —thank you!!) however it would be helpful for the continuation of this site to receive more financial support. Ingredients do cost money…sadly, lol.

Print Recipe

Easy Raspberry Breakfast Cake

A simple lightly sweetened cake that makes sure the raspberries are the star. Use your favorite berry or fruit and adapt to your preference. Excellent for novice bakers.

Prep Time

8 minutes

Cook Time

40 minutes

Servings

slices

Ingredients

Cake

• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 cup cane sugar
• 2/3 cup non-dairy milk
• 3 tablespoons vegetable oil
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon almond extract [Watkins All Natural Extract, Pure Almond, 2 Ounce (Packaging may vary)]

Fruit Topping

• 12 ounces raspberries (fresh or frozen) (or fruit of your choice)(*)
• 2 tablespoons cane sugar
• 1 teaspoon ground cinnamon

Icing

• 5 tablespoons powdered sugar
• 1 tablespoon full fat canned coconut milk (*)

Prep Time 8 minutes Cook Time 40 minutes Servings slices Ingredients Cake 1 cup all purpose flour 2 teaspoons baking powder 1/4 cup cane sugar 2/3 cup non-dairy milk 3 tablespoons vegetable oil 1 teaspoon apple cider vinegar 1/2 teaspoon almond extract [Watkins All Natural Extract, Pure Almond, 2 Ounce (Packaging may vary)] Fruit Topping 12 ounces raspberries (fresh or frozen) (or fruit of your choice)(*) 2 tablespoons cane sugar 1 teaspoon ground cinnamon Icing 5 tablespoons powdered sugar 1 tablespoon full fat canned coconut milk (*)

Instructions

1. Preheat oven to 350F. Lightly grease an 8" OR 9" cake pan OR 8x8 square pan.
2. In a medium bowl, mix together the flour, baking powder, and sugar.
3. Make a small well in the center of your dry ingredients and add the oil, non-dairy milk, vinegar and almond extract. Mix all ingredients until well combined.
4. Pour cake batter into prepared pan.
5. Arrange fruit over the top of the cake batter.
6. In a small bowl, combine the 2 tablespoons sugar and cinnamon and then sprinkle on top of the fruit.
7. Bake for 35-40 minutes, or until cake is lightly browned on top.
8. Let cool 10-15 minutes.
9. Stir together the powdered sugar and coconut milk until smooth with no lumps. Drizzle over top of cake.
10. Cut into slices and serve with coffee or tea. Store covered in refrigerator for up to 5 days.

Recipe Notes

(*1) You can use vanilla extract in place of the almond however I'd strongly recommend using the almond. It really does make a difference. Use 1 teaspoon vanilla extract as it isn't as strong as almond extract. (*2) If you are using a fruit that needs to be cut up, cut it into bite size pieces to be heaped randomly over the top of the cake or slice thinly to be arranged in a pattern. (*3) You can use any non-dairy milk of your choice for the icing however the coconut milk adds a nice rich flavor that highlights the fruit.

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