Name: Almond Cake with Berries (Gluten Free)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Gluten Free
Ingredients: 2 cups almond flour (224 grams); 1 teaspoon baking soda; 1/4 teaspoon sea salt; 4 large eggs, room temperature; ½ cup maple syrup or honey; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 3/4 cup mascarpone cheese; 3/4 cup Greek yogurt; 2 Tablespoons honey or maple syrup (more to taste); 3/4 cup sliced strawberries; 1 1/4 cups mixed berries (blackberries, blueberries, raspberries)

Almond Cake with Berries on plate with one slice cut out, cup of espresso and plate of berries in background

Table of Contents

I love this gluten free almond cake because it’s incredibly simple to make but looks absolutely beautiful. The cake has just 7 ingredients and comes out perfect every time. For the topping, I mix mascarpone with yogurt for a light, creamy texture and a subtle tang. You can also use traditional whipped cream or coconut whipped cream for a dairy-free option. It’s an elegant dessert for spring and summer gatherings.

Why You’ll Love This Easy Almond Cake

Easy foolproof recipe that comes out perfect every time.
Moist, tender texture with a delicate nutty flavor from the almond flour
A Naturally gluten-free cake made with only 7 wholesome ingredients
Lightly sweetened with maple syrup or honey for natural sweetness
Beautiful and elegant—perfect for spring and summer gatherings
Creamy, luscious topping of mascarpone and yogurt with a hint of tang
Bursting with fresh berries for juicy flavor and elegant presentation
Versatile and adaptable—easy to make dairy-free with coconut whipped cream or any berries you like (use all 4 or just one)

Almond Cake with Berries one slice on a plate with whole cake in background

Ingredients For The Almond Cake

All you need are seven simple ingredients to make this gluten free moist cake. It an easy recipe that doesn’t require a mixer and comes out perfect every time.

This almond cake can be enjoyed plain with a dusting of powdered sugar or topped with sliced almonds before baking if you don’t want it with berries.

Almond flour – use blanched, finely ground for a soft, tender crumb
Baking soda – helps the cake rise and stay light
Sea salt – enhances flavor and balances sweetness
Eggs – provide structure and moisture
Maple syrup or honey – natural sweetness with rich flavor
Vanilla extract – adds warm, aromatic depth
Almond extract – boosts the nutty almond flavor

Almond Cake with Berries cake ingredients

Ingredients For Whipped Topping and Berries

There are many options for the whipped topping. I love using mascarpone and yogurt for their rich, creamy texture and subtle tang. For a dairy-free option, coconut whipped cream is delicious, and if you prefer something simple, traditional whipped cream works beautifully too.

I use a mix of four berries, but you can easily make this with whatever you have on hand. It’s just as delicious with a single type of berry.

Mascarpone cheese – rich and creamy base
Greek yogurt – adds lightness and a gentle tang
Honey or maple syrup – natural sweetness
Strawberries (sliced) – juicy and slightly sweet
Mixed berries (blueberries, raspberries, blackberries) – fresh, juicy bursts of flavor

Almond Cake with Berries whipped topping and berries ingredients

Steps To Make Almond Cake with Berries

Prepare the pan. Preheat the oven to 350°F (175°C). Line the bottom of a 9” spring form pan* with parchment paper and grease the sides with coconut oil.

Mix dry ingredients. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.

Almond Cake with Berries dry ingredients

Mix wet ingredients. In a separate medium bowl, whisk together the eggs, honey, vanilla extract, and almond extract. Pour the wet ingredients into the dry and stir together until combined into a cake batter.

Almond Cake with Berries wet ingredients

Almond Cake with Berries wet and dry mixed together in spring form pan

Bake the cake. Pour the batter into the greased pan smoothing out the top. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cake cool for 15 minutes in the pan, then remove and let the cake cool completely on a wire rack.

Almond Cake with Berries baked in spring form pan with berries and whipped topping on the side

Prepare the whipped topping. While the cake is cooling, in a medium bowl mix together the mascarpone, yogurt and honey until evenly combined.

Top the cake. Once the cake is cool take it out of the pan and remove the parchment paper. Place it on a plate. Spread the whipped topping on top. Arrange strawberries, blueberries, blackberries and raspberries on the cake.

Almond Cake with Berries overhead view of cake with cup of expresso on the side

Serving & Storing

Serve immediately garnished with lemon zest and mint leaves if desired (optional).

Store – The cake will keep well at room temperature for about 3 hours, any longer and it should be covered and refrigerated. Store in the refrigerator for up to 3 days.

The cake can be made up to 2 days ahead, then cooled and stored in the refrigerator, well wrapped. When you’re ready to serve, simply add the topping and berries—it comes together in just a few minutes.

Freeze – The cake can be frozen without the topping for up to 3 months. Let it cool completely, then tightly wrap it, and freeze it.

Almond Cake with Berries close of up a cut piece of cake with whole cake in background

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