stovetop blackberry cake

20 pieces — 40 minutes

In British Columbia, we like to walk around to pick blackberries in the summer. There are blackberry bushes everywhere. We brought a bowl with us, and filled it up in one short hour! We made a cake with the berries that same night.


Milk: Oat milk works well as a substitute.
Flour: You're welcome to use all purpose flour, or a mixture cut with spelt. We used 100% whole wheat because we're trying to get used to carrying one type of flour. The cake rose well.
Oil: Can substitute for any other neutral oil, like sunflower and grapeseed. The fat in this recipe was already reduced, I don't recommend using less.
Fruit: This recipe works well with other berries, or fruit like banana, apples etc.


A haybox is a cooker that utilizes the heat of the food being cooked to complete the cooking process. Food items to be cooked are heated to boiling point, and then insulated.

After pan off the stove, we transfer it to a bin with clothing. We layer a dish cloth underneath and overtop, and then bury it with clothes, or a sleeping bag. The cast iron retains its heat well, and the layers of fabric help to retain it even further. It's a way to save fuel when cooking. We also like to use our pressure cooker to retain heat, but we can only ever do that when we use our cast iron pot (it fits inside, the pan doesn't). NOTE: Although, a half recipe works better than full, because it is more difficult to heat a thicker cake all the way through. As soon as we take it off the heat, we put it in the pressure cooker, add the lid and plug up the top. It stayed warm for an entire hour. In winter, these systems may not retain the heat as well, more insulation may be necessary.

If you prefer to bake this cake in the oven, see the instructions at the bottom of the recipe.


soy milk60 ml
apple cider vinegar2.5 ml
whole wheat flour230 g
baking powder5 g
baking soda1.25 g
salt2.5 g
canola oil60 ml
natural brown sugar100 g
blackberries300 g