Use your favourite berries in this delicious loaf!


¾ non-dairy or regular milk

Zest of one large lemon

Juice of 1 large lemon (about ¼ cup)

1/4 cup canola oil

¼ cup Anita’s Organic Cane Sugar

1/2cup Anita’s Organic Coconut Sugar

1tsp pure vanilla extract

1 tsp lemon extract (or more vanilla extract)

1 cup Anita’s Organic All Purpose Flour 

1 cup Anita’s Organic Fine Grind Spelt Flour

3tsp baking powder

1/2 tsp salt

1 to 1 ½ cups mixed frozen berries

Print Recipe


Preheat oven to 350F. Grease and line with parchment paper an 8 x 4 loaf pan.

In a large bowl mix together the milk, lemon zest and lemon juice. Let it sit for a few minutes to curdle.

Once the milk mixture has curdled mix in the oil, sugars and vanilla extract (and lemon extract if using).

In a medium size bowl sift together the flours and baking powder. Stir in the salt and then add the flour mixture to the milk mixture. Stir together gently until just mixed.

Finally add the fruit to the batter and fold in. Transfer the batter to the lined loaf pan and bake in the oven for 50 to 60 minutes until an inserted wooden skewer comes out clean. Transfer to a wire rack to cool.

For optional Lemon Drizzle: – Mix together ½ cup icing sugar and a few teaspoons of lemon juice. Drizzle over cake when cold.

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