- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 5 cups mixed berries, your favorites, plus more for garnishing if desired
- 1 3/4 cups gluten free 1:1 baking flour, I always use Bob’s Red Mill Gluten Free 1:1 Baking Flour for best results
- 1 cup cocoa powder, sifted
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2/3 cup packed light brown brown sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 cup almond milk or regular milk
- 1 cup plain non-fat Greek yogurt
- Whipped cream for topping, if desired
- Preheat oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans and line each with a circle of parchment paper, just to cover the bottom of the pan. Melt the 2 tablespoons of butter and evenly distribute between the two pans. Sprinkle 1 tablespoon sugar over the melted butter and then distribute 2 1/2 cups mixed berries into the bottom of each pan. Set cake pans aside.
- In a medium sized bowl, mix together the flour, cocoa powered, salt, baking soda and baking powder. In a large bowl, cream together the butter and sugars. Add the eggs one at a time and then add the vanilla and mix again. Finally add the milk and mix one last time. The wet mixture might look a little strange at this point, but that is ok!
- Add the flour mixture and the Greek yogurt to the wet mixture, one half at a time alternating between the two, starting with the flour. Give the batter one last mix until everything is combined.
- Equally distribute the batter on top of the berries in each cake pan and spread out to make sure the berries are completely covered with cake batter. Bake cakes for about 50-55 minutes or until an inserted toothpick comes out clean. Let cakes cool for at least 30 minutes before flipping. It is even better if you can allow cake to cool in the refrigerator for some time. Carefully, place a plate on top of the cake and flip cake over. Peel parchment paper off, if it sticks and enjoy! Top with whipped cream and mixed berries, if desired.
Recipe makes two 8 inch cakes