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Smashed Berry Cake

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by Nathalie
Step by step recipe - 80 Min
November 12, 2017



Smash it!

Have you ever wanted to smash a cake into somebody’s face? Well now you have the opportunity to smash a cake, maybe not into somebody’s face but at least on your kitchen counter;). This smashed berry cake has is the most amazing combination of creamy coconut yogurt, sweet and sour berries and moist and fluffy dough. This surely is worth a weekend bake. I love to make this when I have friends coming over or I just really need a delicious cake.

I’m a huge fan of dishes that look perfect in their imperfections. I obviously also love the traditional shape of a cake but with a smashed cake, nothing can go wrong!

My recipes are usually a lot quicker but trust me it’s so worth it, given that it still only takes 20 minutes to prepare and is baking itself in the oven for an hour. Besides it’s really a super easy recipe. If you still have berries leftover, you can use it for my berry cornflakes crumble or raw vegan cake😉

I hope you all enjoy making it and most importantly eating it!

Would love to hear your feedback so please leave a comment below.







Serves 1 cake
Cooks in 80 Minutes
Difficulty Easy


Dry ingredients:
110 g almond flour
105 g oat flour
85 g rice flour
1 tsp vanilla, grounded
1 tsp baking powder
pinch of salt
Wet ingredients:
160 ml maple syrup/date syrup
110 ml coconut oil, melted
6 quail eggs, seperated
2 quail egg whites
310 g berries, fresh or frozen (cherries/ blueberries/blackberries/mix)
250 ml coconut yogurt
To serve
fresh/ frozen berries
coconut yogurt


Preheat the oven to 180°C and line a springform with baking paper. Place all the dry ingredients into a large bowl and mix.

Place all the wet ingredients except the egg white and berries into the bowl and mix gently . The egg whites need to be beaten until foamy and stiff. Fold the egg whites into the mixture and add about 1/2-3/4 of the berries into the mixture. Place the mixture into the cake tin, distribute evenly and add the rest of the berries on top. Bake for about 1 h until golden brown.

Let the cake cool completely, break it into parts and serve with coconut yogurt and fresh berries


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