Vanilla Almond Flour Cake with Berries and Whipped Cream
Vanilla Almond Flour Cake with Berries and Whipped Cream- naturally sweetened with a perfect crumb, no one will ever guess this cake is dairy-free and gluten-free!
When it comes to dessert nothing says July 4th better than the combination of strawberries, blueberries and whipped cream served with moist vanilla cake. Specifically this mind-blowing, incredibly addicting, secretly gluten-free vanilla cake.
I’m a little ashamed to admit this but we ate the entire thing within 48 hours. That’s what marriage is all about though, right? Devouring whole cakes together and smiling at each other with round bellies? :)
Vanilla Almond Flour Cake Ingredients
Now the beauty of this cake is that the ingredient list is nice and simple. No searching for multiple different flours or exotic ingredients.
- Almond Flour– the main star of the show, almond flour gives this cake a soft and buttery texture. Please don’t try to substitute this one unless you are prepared for less than stellar results.
- Oat Flour-oat flour helps balance out the texture of the almond flour to make it feel more like a gluten-filled cake. This one is a little more flexible and can be replaced with brown or white rice flour, if desired.
- Baking Powder, Baking Soda and Salt– we need these to help the cake leaven and rise.
- Pastured Eggs– I have not tested this recipe with flax eggs but my suspicion is that the texture would be much denser and it will not rise the same.
- Non-dairy Plain Yogurt– we only eat dairy-free so I can’t say whether or not dairy yogurt will work the same since I haven’t tested it. The acid in dairy yogurt tends to cause issues if you don’t adjust the amount of leavening agents so it’s safest to stick with dairy-free, if you can. My favorite is Kite Hill almond milk yogurt.
- Non-dairy Milk– any kind of dairy-free milk will work fine here.
- Honey– I love the flavor of honey in this cake but maple syrup or agave nectar are also suitable.
- Vanilla– I think this one is obvious. ;)
- Coconut Oil– I always have coconut oil on hand so that’s what I like to use but any neutral flavored oil will work.
How to Make Vanilla Almond Flour Cake
- Whisk together the dry ingredients in a large bowl.
- Stir together the wet ingredients in a separate bowl.
- Combine them then pour into a lightly greased cake pan.
- Bake for about 30 minutes.
- Allow to cool completely before topping with whipped cream and berries.
- Try to resist eating the entire thing in one sitting. Seriously.
I promise you that if you try this cake, you will not be disappointed. The flavor paired with the whipped cream and berries is beyond perfection. Although I can imagine it would also be amazing with chocolate frosting. Oh, the possibilities.
For now, let’s stick with the red, white and blue in honor of Independence Day. I hope you all have a wonderful holiday. ‘Merica.
Vanilla Almond Flour Cake with Berries and Whipped Cream
Ingredients
- 1½ cups blanched almond flour
- 1 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 pasture-raised eggs
- 4 tablespoons non-dairy milk
- 1/2 cup non-dairy yogurt, I like Kite Hill almond yogurt
- 1/2 cup honey, or pure maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons melted coconut oil
- berries and coconut whipped cream for topping
Instructions
- Preheat the oven to 350°F then lightly grease an 8-inch cake pan.
- In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.
- n a separate small bowl or measuring cup, combine the eggs, milk, yogurt, honey, and vanilla extract. Whisk until smooth.
- Pour the mixture into the large bowl then fold a few times with a spatula. Add the melted oil then continue to stir until all flour is evenly incorporated and no large lumps remain.
- Bake in the preheated oven for 25-30 minutes, or until set in the center with light golden brown edges. Allow to cool for at least an hour before topping with whipped cream and berries. Refrigerate for up to 1 hour until ready to serve.
This is such a stunning 4th of July dessert! Those berries make it ever so beautiful ;) And the whipped cream must add a lovely flavor yummm. I’d love to try this soon! Also, that cake looks fantastic to me. I love almond flour anything, so I can tell that that baby does taste amazeballs <3
Looks so good! I’d go over the border to celebrate the fourth of July if it meant I got to eat this for dessert ;-)
These look so delicious! I decided not to make any special desserts for the 4th… but I might have to try this. It calling my name through the screen.
I love the way you composed this dessert out of a cake! Never tried to bake with almond flour, it sounds a cool idea.
That cake recipe sounds divine!
Which brand of almond flour do you typically use? I always just by meal.
I might try subbing honey, too.
Good luck with the move :)
Oh, that reminds me! I meant to mention in the notes that I tried it with honey first and the results were not good. It was raw honey which is way too thick for this recipe. Maple syrup would work though.
For the almond meal, I usually buy Trader Joes but because I wanted the cake to look pretty :) I used blanched almond meal- Bob’s Red Mill. But if you don’t care if it looks mealy or not then I think the regular kind would work good. It might change the texture a bit though.
Yay for red white and blue desserts! This sounds amazing. I’ve made cupcakes with all almond flour before but never a cake. Definitely trying this next time I see my sister!
And good luck unpacking! I always hate that part of moving!
I’ve been loving/craving all things vanilla lately, and I’m swimming in blueberries so this looks perfect! Do you think it would work with fine almond flour? I have some Bob’s Red Mill almond flour that is really fine but I worry it won’t hold together…
That’s the exact kind of flour I used! :)
This looks so good and I love the ingredients in the cake. Great combination of flavors and colors. I need to try that almond flour.
This sounds AH-mazing. I’ve never made cake with all almond flour before. I definitely have to try it ;-)
It makes me sad that us Canadians only have red and white in our flag. Does that mean I’d have to leave out the blueberries? Or risk being unpatriotic? Worth it ;)
That CAKE! Oh my gosh, that cake! I love all things made with almond flour and I’m amped to try this out! I bet the berries are so wonderful with it! Perfect for the 4th.
This look ahhhhh-mazing! I am all about the red, white and blue Fourth of July desserts. And I love the idea of this almond cake in a trifle. There’s nothing better than almond flour, if you ask me!
What an absolutely perfect dessert in honor of the 4th! I will definitely be trying this soon.
Wishing you a relatively painless move this weekend!
I absolutely love this, will definitely have to give it a try… might use whipped coconut cream instead :) YUM!
This looks amazing! Love these kind of desserts, so delicious!
This is a gorgeous recipe! I love the idea of using almond flour -such a great fragrance, flavour, and texture. And making little trifles like this is just adorable. Single serving desserts get me excited!
Mmm YUM! I am so very jealous of your natural light in your kitchen!
Mhmm I love how fresh and delicious this looks! My mom makes a similar version that comes from the Norwegian side of my family and it is deeeelicious :).
Beautiful!!! I just love the flavor and texture almond flour gives baked goods! Have a wonderful Fourth girl!
great healthy dessert!
Great red white and blue recipe! You have a new reader :)
I love that you just used almond flour for this amazing looking cake! The gluten free baking recipes that call for like 100 different types of flours are always the ones that intimidate me, so I can definitely get on board with this cake! Unfortunately I have to work tomorrow, but I will be dreaming of this beautiful dessert all day!
These looks outrageously unhealthy but they’re SO NOT!! I love them! YAY!! :) You’re a genius!
This is perfect to bring to family gatherings :) I’m looking for new healthy recipes to share with my family when we have get togethers! Thanks! :)
Sarah this is such a beautiful summer dessert. I just love that it can be made as individual portions. I always end up making too much when it comes to desserts and having to throw some away. This is ideal.
Thanks Kathy! The cake was so filling that I had a hard time finishing one by myself!
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Sarah, I finally discovered oat flour this past year when on a gf trial! It is magic when combined with almond flour. I’m so glad you reshared this flavorful cake – so light and delicious! I can see why you two would polish it off in 48 hours! lol
So I guess it wouldn’t be a good idea to try brazil nut flour that I’ve had sitting around in my fridge for awhile, trying to think of something I can use it for? Currently out of almond flour, but was debating making this tomorrow. It’s fairly fine flour, I made it myself in the vitamix with leftover brazil nut milk pulp but maybe I should just save it for a crisp or something, if it will ruin this recipe.
I think brazil nut flour would work but the texture and flavor might be different. So long as you’re ok with that, then feel free to give it a try!
Holy moly! This was SOOO good, Sarah! I made it for a block party on the 4th and everyone who tried it raved about it. It was “clean” enough that I gave Camryn a slice too. I’m going to make this again for her birthday this year.
Yay! So happy it turned out well for you! I actually made a second one for the 4th because I loved it so much. Glad it was a hit! :)
Hi, what is the size of pot that you use with recipe 22cm ?
It’s a 9-inch cake pan so that’s roughly 22cm. :)
This looks so wonderful! I’m often asked to make healthy and vegan cakes when someone in my family has a birthday, and this one looks like it would fit the bill perfectly! I’m curious though, you mention flax eggs would probably effect the texture and rising if this cake, does that mean you wouldn’t recommend veganizing this recipe? I haven’t tried any store bought egg substitutes, any idea if they might work better than flax eggs? Any advice you can give would be helpful because this looks like such a great recipe to keep on hand. Thanks!
Hi Lauren! I haven’t tested this recipe with flax eggs and usually when I bake vegan and GF, it requires a lot of adjusting with the leavening agents and the amount of liquids. Just subbing one for one would likely result in an undercooked texture with a sunken center. It’s hard to advise how to adapt it with confidence unless I were to go through the many trials of testing it myself.
If you’re specifically interested in a vanilla vegan and gluten-free cake I know of two bloggers that have recipes for that: Minimalist Baker and The Vegan 8.
I would feel much better having you make a recipe that’s already been tested rather than experimenting with such expensive ingredients. That is part of the reason why I haven’t tested this recipe vegan because I know it would take many trials and it hurts my soul to think about how much the ingredients cost with each fail, lol! I’m sorry I couldn’t be of more help to you!
I ended up making this cake for a little Picnic I was throwing for some friends and everyone loved it. I actually used 2 chia eggs to make it vegan (even having read the notes/comments about it not having as good of rise or texture), it actually still turned out wonderful and so delicious.
All I had around was cherries that I had just picked so I made a thick compote and put it on top. So good!!
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This recipe is so delish! Made this for the 4th and the cake is so fluffy and moist and it doesn’t fall apart. I swapped 1 of the tsp of vanilla extract for almond extract and it added a lovely flavor. I will definitely be making this again! My favorite almond flour cake recipe so far.
Would this work in 2 8×8 pans?
Yes! The cake layers will be thin but it should work. Just make sure they are non-stick or line them with parchment paper if not. Because the cake will be thinner it will be a bit more fragile to handle so you want to be sure it doesn’t stick to the pans.
Thank you! How much thinner do you think it would be? I was hoping for a traditional cake height.
each layer would probably be 3/4 of an inch to 1-inch. So a total thickness of 1.5-2 inches. You could also double the recipe. I haven’t made it that way but my assumption is that it would work the same!