Vegan Very Berry Vanilla Almond Mini Loaves

Mini loaves are so fun to bake and eat! These are vegan, so a wider audience can enjoy them. And I surely found them quite enjoyable: the vanilla flavor was sweet and a great background for the bright personalities of tart and juicy berries. For a topping, I made some vanilla-flavored almond slices. I added dried cranberries in celebration of fall – and just because I love dried cranberries!

This was my first time baking with almond flour. I’d say it turned out wonderfully and I will definitely be using almond flour in the future. (Too bad it’s so expensive!)

Enjoy these mini loaves, and have a happy autumn!

Vegan Very Berry Vanilla Almond Mini Loaves

adapted from this recipe on

Makes 6 mini loaves

vegan vanilla almond berry mini loaf


for batter

  • 1/2 cup whole wheat flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup Silk brand Pure Almond Vanilla almond milk
  • 1 container Almond Dream brand vanilla almond yogurt
  • 3 tbls pure vanilla extract
  • 2 tbls organic light agave syrup
  • 1 cup blackberries
  • 1 cup raspberries
  • 1/2 cup blueberries

for topping

  • 1/4 cup sliced almonds
  • 1/2 tsp Silk brand Pure Almond vanilla almond milk
  • a dash of cinnamon
  • 3 tbls dried cranberries


Preheat oven to 350 degrees. Spray a mini loaf pan with nonstick spray.

For mini loaf batter: In a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Mix.

Add the almond milk, almond yogurt, vanilla extract, and agave. Mix thoroughly, being careful not to over mix. Batter will be a bit lumpy.

Gently stir in berries.

For Vanilla Almond Topping: In a tiny bowl, combine almond slices and 1/2 tsp vanilla almond milk. Add a little dash of cinnamon, and toss the mixture.

Bake the loaves in the preheated oven for 12-15 minutes. Remove from oven. Sprinkle vanilla almond topping and cranberries over each loaf and return to the oven for another 3-5 minutes. (I baked for 17 minutes total, but added the topping too late so it didn’t get as stuck onto the loaves as I would have liked.)

Serve warm or room temperature. Enjoy!

vanilla mini almond berry loaf - vegan

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