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5 from 3 votes

Vanilla Almond Flour Cake with Berries and Whipped Cream

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Servings: 8
Calories: 321kcal


  • 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


  • 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. 



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