Peach and Mixed Berry Cake Recipe

I baked this Peach ‘n’ berries cake before a long car trip. When we travel by car I like to bring something freshly baked — something light, wholesome and easy to snack on. Lately we’ve been taking more road trips, so I aim for treats that are not too sweet or overly buttery, yet still satisfying and shareable.

This cake is intentionally lighter than many shop-bought alternatives. It combines oat bran and spelt flour with juicy peaches and antioxidant-rich berries. There is a small amount of butter in the recipe, but spread across servings it works out to only a modest amount per person. I prefer homemade snacks because I know exactly what goes into them — no mysterious additives, just simple ingredients like oat bran, flour, yoghurt and fruit.

Below you’ll find the full recipe for this healthy peach and berries cake, including equipment, ingredient amounts, step-by-step instructions and nutrition facts. If you enjoy light fruit cakes, this one is perfect for breakfast, brunch, afternoon tea or a picnic.

Related cake ideas you might like (titles only):

• Marble cake with cacao and turmeric
• Almond flour cake with apricots, coconut and mint
• Double coffee lush chocolate cake
• Apple, blueberries and pomegranate cake

Peach ‘n’ berries healthy cake

A delicious, light peach and berries cake made with oat bran and spelt flour. Soft, tender and full of fruit — great for snacking, sharing with family or bringing on a trip.

Equipment

• Ovenproof dish (25–28 cm)
• Large mixing bowl or glass bowl
• Whisk or electric hand mixer

Ingredients

• 150 g oat bran (5.29 oz)
• 100 g spelt flour (3.53 oz)
• 100 g blueberries (3.53 oz), fresh or frozen
• 180 g yoghurt (6.09 fl oz)
• 90 g cane sugar (3.17 oz)
• 80 g ricotta cheese (2.82 oz)
• 80 g unsalted butter (2.82 oz), at room temperature or melted
• 70 g flour (2.47 oz)
• 3 medium eggs
• 2 medium peaches, fresh or canned
• ½ teaspoon soda bicarbonate
• ½ teaspoon baking powder
• 1 tablespoon cider vinegar
• 1 pinch salt (pink Himalayan used)
• 2 tablespoons chia seeds or poppy seeds

Instructions

1. Preheat the oven to 180 °C (350 °F). Grease an ovenproof dish (25–28 cm) and set aside.
2. In a large bowl, combine the dry ingredients: spelt flour, plain flour, oat bran, salt, baking powder and chia or poppy seeds. Mix the soda bicarbonate with the cider vinegar and add it to the dry mix — the fizz helps the cake rise.
3. In another bowl, beat the butter with the cane sugar and eggs for 2–3 minutes until light. Add the ricotta and yoghurt, mixing for another minute until smooth and well combined.
4. Fold the dry ingredients into the wet mixture until just combined. The batter should be soft and not runny. Gently fold in the blueberries (fresh or frozen).
5. Slice the peaches and set the slices aside for topping.
6. Transfer the batter into the prepared dish and spread it evenly. Arrange peach slices on top, placing them flesh-down and skin-up for a pretty finish and even caramelization.
7. Bake for 40–45 minutes, or until the cake is golden and a skewer inserted into the center comes out clean. Allow the cake to cool slightly before slicing.

Notes

If you prefer a sweeter finish, sprinkle 2 tablespoons of unrefined sugar over the top before baking. The yoghurt can be replaced with double cream if you want a richer cake — a small indulgence is perfectly acceptable for a celebration or special treat.

Nutrition (per serving)

• Calories: 472 kcal
• Carbohydrates: 64 g
• Protein: 16 g
• Fat: 22 g (Saturated Fat: 10 g)
• Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g
• Cholesterol: 349 mg | Sodium: 178 mg
• Potassium: 460 mg | Fiber: 9 g | Sugar: 23 g
• Vitamin A: 832 IU | Vitamin C: 5 mg
• Calcium: 150 mg | Iron: 5 mg

This peach and berries cake is versatile and forgiving. Use seasonal fruit, swap the seeds if you prefer, or make it dairy-free by replacing yoghurt and ricotta with plant-based alternatives. It travels well and keeps for a couple of days wrapped in parchment — ideal for picnics and road trips. Enjoy!