Berry Summer Cake

This vegan berry summer cake is so fresh and wonderful for summer (as its name suggests). It’s ideal for any summer gathering and tastes just as good as it looks.

You can actually use any type of berries you prefer – I just love the taste of raspberries. They remind me of all the things I love about summer. You could just as well use blueberries, strawberries or any other berry you love (you could even fill it with a mix of berries.)

Sweet berries and light, fluffy cream just go hand-in-hand with summer, right? There’s just something about sunshine and this light and fluffy cake that’s a match made in heaven.

I always make this cake for birthdays and summer parties – it’s a sure favorite.

What I love about this recipe:

  • It looks almost as good as it tastes
  • Tastes like summer
  • Great for parties – kids and adults all love it

I know I talk a lot about my love for cakes – but that’s because I can’t help myself. Cake adds sweetness to any day, and it just makes my heart a little happier. That’s why I’m always searching for new cakes. But this cake is still one of my favorites, and one I always keep returning to.

Baking tip:

When you bake cakes, it’s important not to use hot air. Turning on the hot air, will blow air over your cake and make it all wonky (I always used to use the hot air feature to bake, and believe me, I got the wonkiest cakes ever).
Of course, if you like wonky cakes that rise more on one side and may be unevenly bakes, then just

Berry Summer Cake

This sweet and light vegan summer cake lives in a corner of my heart. The flavor combination between the fresh berries, the sweet cake and the lemon makes this a great summer favorite.
Servings 1 Cake


  • 4 Small Ripe Bananas
  • 0.4 cup Vegetable Oil
  • 1.7 cup Soy Milk
  • 1 cup Sugar
  • 2 tsp Vanilla Powder
  • 2 tsp Baking Powder
  • 3 3/4 cup All Purpose Flour
  • 1 Lemon – Zest from

Berry Filling

  • cup Frozen Berries (Raspberries or your choice)
  • 4 tbsp Cane Sugar (or regular sugar)
  • 2 tsp Agar Agar (Vegetable alternative to gelatine)
  • 2 cans Full Fat Coconut Milk or Vegan Cream


  • Fresh Berries


  • You need:
    2 round baking forms 24 cm
    1. Make sure the whole fat coconut milk is stored in the refrigerator before use.
    2. Blend bananas, lemon zest, vegetable oil and almond milk together in a blender.
    3. In a large bowl, mix together all the dry ingredients before mixing in the blended banana mixture. Stir everything together. Grease the baking forms with vegetable oil and divide the cake batter into equal portions in each of the baking forms
    Bake the cakes in the middle of the oven at 180 celcius for around 25 minutes. When the cakes are done, take them out and leave them to cool.
    4. Put the frozen raspberries in a pot along with sugar and agar agar and heat it at high heat while stirring occassionally. When the berries start to boil up, take them off the heat and leave to cool until the cake is ready to be assembled.
    5. Get out your cold coconut milk and carefully seperate the thick part from the milky part – transfer the thick coconut milk to a bowl and whisk it together with the now cool raspberry mixture. When it’s al mixed together, put it back in the refrigerator until it’s time to assemble the cake.
    6. Cut a little bit of the top off each of the cakes, so you end up with 2 round cakes that are flat and even. Place the first piece of cake on a platter and cover it with half of the raspberry filling. Carefully, place the second piece of cake on top.
    Cover the cake with the the rest of the raspberry filling and decorate the cake with extra berries.
    Keep cool until serving.

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