Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Stovetop Blackberry Cake

Servings: 20

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• soy milk (60 ml)
• apple cider vinegar (2.5 ml)
• whole wheat flour (230 g)
• baking powder (5 g)
• baking soda (1.25 g)
• salt (2.5 g)
• canola oil (60 ml)
• natural brown sugar (100 g)
• blackberries (300 g)

Directions

• Rinse black berries, set aside. Let them dry a little, so they don't add extra moisture to the cake.
• Mix 2.5 ml (1/2 tsp) of apple cider vinegar in 60 ml (1/4 cup) of soy milk, this will make the milk curdle.
• In a bowl, combine 230 g (2 cups) of wholewheat flour, 5 ml (1 tsp) of baking powder, 2.5 ml (1/2 tsp) of baking soda and 1.25 g (1/4 tsp) of salt. Mix well.
• In yet, another bowl, cream 60 ml (1/4 cup) of canola oil (or other neutral oil) with 100 g (1/2 cup) of natural commercial brown sugar. Stir in 300 g (around 2 cups) of blackberries and the curdled soy milk mixture.
• Add the wet to the dry ingredients and stir until evenly mixed.
• Oil a large cast iron pan with vegetable oil, and preheat it until the pan is hot. We used two smaller 20 cm (7 in) pans, because our large pan doesn't have a lid. One large one is more efficient.
• Pour the batter into the pan, spread it in the pan using a spatula. Add cover, and lower the heat. Let cook for 15-20 minutes at low heat.
• I like to slow cook my cakes, so I transfer the pan to a haybox and leave it there for an hour. This works well with shallow pans, since there is more contact with the pan. A cake in a small narrow pot may not cook all the way through. See text above for notes. If you prefer to cook it in the oven, pour the batter into an oiled square baking pan, preheat oven to 180 °C (350 °F) and bake for 45 minutes.

Nutrition Data (Per Serving)