Blackberry Almond Loaf

Time: 50 mins

Yield: 1 Loaf 


1 Package Cake & Cupcake mix

1 c. Non-Dairy Milk 

½ c. Safflower Oil (or other neutral oil)

½ c. Applesauce 

2 tsp. Vanilla Extract 

1 Tbsp. Apple Cider Vinegar or Lemon Juice 

½ c. Toasted Almonds (chopped or slivered)

1 c. Blackberries (fresh or frozen)


Preheat oven to 375° degrees. Line or spray a loaf pan. Add the entire bag of mix to a bowl and create a well.  Add in the milk, oil, applesauce, vanilla extract and vinegar.  Mix until only small lumps remain.  Lightly fold in blackberries and almonds. Pour batter into your prepared pan and bake for 50-60 minutes or until a knife or toothpick comes out clean.


Click here for a printable PDF.

← Older Post Newer Post →