Berry Pudding Cake

Vegetarian
Dairy Free
Health score
2%
Berry Pudding Cake
45 min.
8
299kcal

Suggestions

Berry Pudding Cake: A Dairy-Free Dessert Delight

Indulge in the sweet symphony of our Berry Pudding Cake, a delightful dairy-free dessert that promises to enchant your taste buds. This delectable treat, boasting a rich blend of fresh blueberries and raspberries, is not only vegetarian-friendly but also crafted to satisfy your cravings while keeping your diet in check. With a modest 299 calories per serving, this scrumptious concoction can be enjoyed by up to eight people, making it a perfect ending to any memorable meal.

Prepared with love and a hint of orange peel for a zesty twist, this pudding cake is a cinch to whip up - ready in just 45 minutes! Its tender base, made from a harmonious blend of all-purpose flour, sugar, and a touch of olive oil, ensures a moist and flavorful experience with each bite. The secret lies in its unique baking method, where the fruit is nestled at the bottom, creating a stunning berry-infused sauce that cascades with every scoop.

Garnished with a light dusting of powdered sugar, the Berry Pudding Cake is best served warm, allowing the flavors to meld and the berries to burst with every spoonful. Whether you're a baking novice or a dessert aficionado, this recipe is sure to impress your family and friends, leaving them clamoring for seconds. So, why not treat yourself and your loved ones to this heavenly berry-infused delight? Your taste buds will thank you.

Ingredients

  • teaspoon double-acting baking powder 
  • cups blueberries fresh rinsed
  • large eggs 
  • cup flour all-purpose
  • 1.3 cups granulated sugar 
  • tablespoon olive oil 
  • tablespoon orange zest grated
  • servings powdered sugar 
  • cups raspberries fresh rinsed
  • 0.3 teaspoon salt 
  • teaspoon vanilla 

Equipment

  • bowl
  • oven
  • whisk
  • baking pan

Directions

  1. In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar.
  2. Spread level.
  3. In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined.
  4. Pour batter evenly over berry mixture and gently spread to cover berries.
  5. Bake cake in a 350 regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes.
  6. Let cool at least 10 minutes; serve warm or cool.
  7. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.

Nutrition Facts

Calories299kcal
Protein7.07%
Fat13.82%
Carbs79.11%

Properties

Glycemic Index
37.89
Glycemic Load
32.78
Inflammation Score
-4
Nutrition Score
8.2356521357661%

Flavonoids

Cyanidin
16.86mg
Petunidin
11.76mg
Delphinidin
13.51mg
Malvidin
25.05mg
Pelargonidin
0.29mg
Peonidin
7.54mg
Catechin
2.35mg
Epigallocatechin
0.38mg
Epicatechin
1.29mg
Epigallocatechin 3-gallate
0.16mg
Luteolin
0.08mg
Kaempferol
0.63mg
Myricetin
0.48mg
Quercetin
3.15mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:298.65kcal
14.93%
Fat:4.7g
7.23%
Saturated Fat:1.06g
6.65%
Carbohydrates:60.54g
20.18%
Net Carbohydrates:57.2g
20.8%
Sugar:44.22g
49.13%
Cholesterol:93mg
31%
Sodium:162.73mg
7.08%
Alcohol:0.17g
100%
Alcohol %:0.14%
100%
Protein:5.41g
10.82%
Manganese:0.44mg
22.09%
Selenium:13.31µg
19.02%
Vitamin C:12.47mg
15.11%
Fiber:3.34g
13.36%
Vitamin B2:0.23mg
13.33%
Folate:49.09µg
12.27%
Vitamin B1:0.16mg
10.46%
Vitamin K:10.66µg
10.15%
Phosphorus:90.66mg
9.07%
Iron:1.57mg
8.7%
Vitamin E:1mg
6.65%
Vitamin B3:1.28mg
6.42%
Vitamin B5:0.6mg
6%
Calcium:57.16mg
5.72%
Copper:0.09mg
4.62%
Vitamin B6:0.09mg
4.33%
Zinc:0.62mg
4.16%
Magnesium:15.62mg
3.9%
Vitamin B12:0.22µg
3.71%
Potassium:128.26mg
3.66%
Vitamin A:168.03IU
3.36%
Vitamin D:0.5µg
3.33%
Source:My Recipes
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