Berries and Almond Cake

Delicious and easy to make gluten-free Berries and Almond Cake made with almond flour and topped with maple whipped cream and seasonal berries.

Made in partnership with Blue Diamond Almond Flour. All opinions are my own.

This has to be one of my favorite recipes on the blog!

The cake layers are soft and lightly sweetened, infused with almond extract and lemon zest, and are 100% delicious on their own (best enjoyed with a cup of tea!). Or they can be turned into a showstopper summer dessert with layers of fresh maple whipped cream and seasonal berries! Either way, everyone is going to absolutely love it.

Its small size makes it perfect for any small gathering, such as Sunday brunch or date night in! The best part? It’s really easy to make and comes together in less than an hour.

Delicious and easy to make Gluten-free Berries and Almond Cake made with almond flour and topped with maple whipped cream and seasonal berries.

Gluten-Free Almond Cake

I teamed up with Blue Diamond Almond Breeze to develop this recipe. Their Almond Flour is super high quality and finely sifted, which results in smooth and airy cakes, and it’s made with 100% California-grown almonds! Using Blue Diamond Almond Flour in baked goods adds a nutty flavor and an extra fluffy texture to your desserts and provides a great source of protein and fiber. It’s all about balance, people!!

Blue Diamond is a family of growers that works with 3,000 growers in Central California, continuing the legacy of bringing the benefits of almonds to the world. All Blue Diamond almond products undergo strict quality assessments and food safety standards procedures to ensure a higher quality product.

How to make Gluten-Free Berries and Almond Cake

This recipe is really easy and requires minimal baking skills. It is made using simple and high-quality ingredients that most of us have readily available in our pantries.

Ingredients for Berries and Almond Cake

  • Blue Diamond almond flour, which comes finely sifted (high 5!)
  • Cornstarch, for thickening and binding
  • Baking powder
  • Salt
  • Eggs
  • Almond extract, gives it a delicious subtle flavor!
  • Sugar
  • Lemon zest
  • Coconut oil
  1. Combine the dry ingredients: almond flour, baking powder, cornstarch and salt, whisking until incorporated.
  2. In a separate bowl, whisk eggs, almond extract, sugar, lemon zest until combined. Add the dry ingredients to the wet mixture and whisk until there are no dry clumps. Fold in the melted and cooled coconut oil. Divide into 2 6-inch cake pans and bake for 30 minutes!

Tips for making a Gluten-Free Cake

  • Start with high quality ingredients, such as organic berries and Blue Diamond Almond Flour.
  • Use room temperature ingredients: for this recipe you’ll need room temp eggs and cooled coconut oil. Using hot coconut oil will make the eggs clump up and ruin the batter.
  • Line and grease the baking pans to prevent the cake from sticking and allow easy removal.
  • Make ahead: this cake can be made the day before! Just keep in at room temperature covered in foil. Make sure to cool down the cake completely before storing.
layered almond cake with whipped cream and berries

How to make Maple Whipped Cream

Maple Whipped Cream is easy and delicious. You’ll need:

  • Fresh and cold heavy whipping cream
  • Confectioners’ sugar, to stabilize
  • High quality Maple syrup

Whisk the heavy cream on high for about 4 minutes, careful to not over beat. Add the sifted confectioners sugar, and maple syrup. Whisk until fully combined. Keep refrigerated until ready to use.

How to assemble a layered Berries and Almond Cake

Assemble the cake right before serving to prevent the whipped cream from spoiling and the berries from getting mushy. Don’t forget to cool down the cake before assembling.

  1. Place one layer on a cake stand, top with whipped cream spreading with the back of a spoon or angled spatula. Spread chopped or full-sized berries evenly on top. Repeat the process!
  2. Decorate with fresh thyme sprigs or mint leaves.
  3. Drizzle extra maple syrup on top.
  4. Serve immediately!
Delicious and easy to make Gluten-free Berries and Almond Cake made with almond flour and topped with maple whipped cream and seasonal berries.

Looking for other gluten-free recipes? Check these out:

I’m so glad you’re making one of my recipes and would love to see how it turns out! Share it on Instagram using #yogaofcooking so I can see it, it always makes my day!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
layered almond cake with whipped cream and berries

Berries and Almond Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Rosana
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

Delicious and easy to make gluten-free Berries and Almond Cake made with almond flour and topped with maple whipped cream and seasonal berries.


Ingredients

For the Cake

  • 2 cups Blue Diamond Almond Flour
  • 2 1/2 tbsp cornstarch
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 5 eggs, room temperature
  • 1 tsp almond extract
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 3 tbsp unrefined (virgin) coconut oil, melted and cooled
  • 2 cups mixed berries, such as strawberries, blackberries, raspberries and blueberries.

For the Maple Whipped Cream

  • 2 cups heavy whipping cream
  • 5 tbsp confectioners’ sugar, sifted
  • 2 tbsp maple syrup

Instructions

For the Almond Cake

  1. Preheat oven to 350F. Line the bottom of 2 6-inch round cake pans with parchment paper and grease the sides with non-stick spray.
  2. In a large bowl, combine the dry ingredients: almond flour, cornstarch, baking powder and salt. Set aside.
  3. In a separate bowl, combine the eggs, almond extract, sugar and lemon zest, whisking until everything is fully incorporated. Add the dry ingredients to the wet ingredients and whisk until there aren’t clumps remaining.
  4. Fold in the melted and cooled coconut oil. Divide the batter evenly amongst the 2 cake pans, you can use a scale for precise weights.
  5. Bake for 30-35 minutes, until toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring to a cooling rack.

For the Maple Whipped Cream

  1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream on high, for about 4 minutes until thickened. Add the confectioners sugar and maple and whisk until incorporated.

Assemble the Cake

  1. Place one cake layer on cake stand. Top with maple whipped cream and mixed berries (either full or chopped). Add the second layer and repeat process. Serve immediately!

Notes

Blue Diamond Almond Flour is available in select stores nationwide and online at Amazon.com. For more information, visit their website.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Thank you for supporting the brands that keep Yoga of Cooking, mindful!

Similar Posts

8 Comments

  1. This is the perfect end-of-summer Cake. Everything about this cake is perfection! Loved it πŸ™ŒπŸ½πŸ™ŒπŸ½πŸ™ŒπŸ½πŸ™ŒπŸ½πŸ™ŒπŸ½πŸ™ŒπŸ½
    Thank you so much for sharing this amazing recipe!






  2. Angel’s Cake I would call it!
    It is sooooo good
    Spongy, light and tasty
    and so easy to make.
    Thank you Rosana for all your wonderful recipes






  3. hii, i’m planning to make this cake for a birthday and i was wondering, the coconut oil in this recipe is virgin or processed?






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star