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!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 with Berries and Whipped Cream- naturally sweetened with a perfect crumb, no one will ever guess this cake is dairy-free and gluten-free!

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.

  1. 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.
  2. 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.
  3. Baking Powder, Baking Soda and Salt– we need these to help the cake leaven and rise.
  4. 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.
  5. 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.
  6. Non-dairy Milk– any kind of dairy-free milk will work fine here.
  7. Honey– I love the flavor of honey in this cake but maple syrup or agave nectar are also suitable.
  8. Vanilla– I think this one is obvious. ;)
  9. 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

  1. Whisk together the dry ingredients in a large bowl.
  2. Stir together the wet ingredients in a separate bowl.
  3. Combine them then pour into a lightly greased cake pan.
  4. Bake for about 30 minutes.
  5. Allow to cool completely before topping with whipped cream and berries.
  6. Try to resist eating the entire thing in one sitting. Seriously.

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!

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!

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!

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- naturally sweetened with a perfect crumb, no one will ever guess this cake is dairy-free and gluten-free!

Print Recipe
5 from 2 votes

Vanilla Almond Flour Cake with Berries and Whipped Cream

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8

Ingredients

  • 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. 

Notes

Nutrition

Calories: 321kcal, Carbohydrates: 34g, Protein: 9g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 41mg, Sodium: 239mg, Potassium: 143mg, Fiber: 3g, Sugar: 15g, Vitamin A: 90IU, Vitamin C: 2.6mg, Calcium: 111mg, Iron: 1.7mg
Course: Dessert
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!