Buy Now → Almond Cake with Berries (Gluten Free)
A naturally gluten-free, moist cake with a soft texture and delicate nutty flavor finished with a luscious whipped mascarpone yogurt cream topping and lots of berries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Gluten Free, Vegetarian, Diary Free Option
Ingredients
Scale
Almond Cake*
- 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
Whipped Topping and Berries
- 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)
Instructions
- 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.
- In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
- 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.
- 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.
- While the cake is cooling, in a medium bowl mix together the mascarpone, yogurt and honey until evenly combined.
- 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. Garnish with lemon zest and mint leaves.
- Serve immediately. 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.
Notes
This almond cake can also be enjoyed plain with a dusting of powdered sugar or topped with sliced almonds before baking if you don’t want it with whipped topping and berries.
It’s easier to get the cake out of a springform pan, but you can use a 9-inch cake pan. Use a knife to loosen the outer edges of the cake before carefully inverting it onto a plate.