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Grain-Free Fresh Berry Cake

June 3, 2017 by Cynthia 18 Comments

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I’m super excited about this latest recipe for gluten-free Fresh Berry Cake.

 gluten-free cake with almonds

This grain-free Fresh Berry Cake is packed with flavor, with a minimal amount of sugar. Serve it with fresh whipped cream and more berries!

No one in our family has a huge sweet tooth, so I make very few desserts. When I do, I look for low-sugar, fruit based desserts, like this Eton Mess, Mango Sherbet, or Poires Belle Helene, all of which are not only low in sugar, but naturally gluten and grain-free. This post may contain affiliate links for your convenience.

I stumbled across this recipe fresh berry cake on the King Arthur Flour website and immediately thought it would adapt perfectly with almond flour. With just 3/4 a cup of sugar for the entire cake, presto!…Grain and Gluten-Free Fresh Berry Cake!

This Gluten-free Fresh Berry Cake is a party hit! I brought my adapted version to a BBQ last weekend, and it was gone in a flash.

 Fresh Berry cake on a white cake stand

A couple of the men who were there were shocked that it was “gluten free”, one of whom had recently given up all gluten in an attempt to help with his arthritis. Because almond flour is naturally moister than wheat flour, this cake/torte is not light and fluffy, but rather similar to a Clafoutis. Cool this cake thoroughly before attempting to slice it, or serve it warm, but it will be a bit softer.

A thick batter is poured into a pan (I like to use my springform for easy release),

cake batter and berries

Spread batter into a well-greased springform pan.

topped with fresh berries…

Raw batter with fresh berries

Cover batter with fresh berries.

 

…sliced almonds and a little more sugar.

 gluten free fresh berry cake with almonds

Top with sliced almonds and sugar.

Serve with lightly sweetened fresh whipped cream and extra berries if desired.

5 from 1 vote
Grain free Fresh Berry cake is a delicious addition to your gluten free baking!
Print
Grain-free Fresh Berry Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Adapted from King Arthur Flour's Late Summer Berry Torte, this gluten free and grain-free version is loaded with fresh berries and a hint of almond. Almond flour tends to be heavier than all-purpose flour, therefore I've included weights as well as cup measurements. Weighing ingredients tends to be more accurate. Swerve may be substitute for the sugar with no sacrifice to the flavor. Nutritional values are for sugar.

Course: Dessert
Cuisine: American
Servings: 10 -12
Calories: 302 kcal
Author: Cynthia McCloud Woodman
Ingredients
  • 1/2 cup butter softened
  • 3/4 cup granulated sugar (swerve may be substituted for the sugar)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 1/3 cup (3 1/4 ounces almond flour) sift before measuring to remove any clumps.
  • 2 cups fresh berries
  • 1/2 cup sliced almonds
  • 2 Tablespoons sugar
Instructions
  1. Pre-heat oven to 350 degrees F. Lightly grease an 8" or 9" square or springform pan.
  2. Beat together softened butter, 3/4 cup sugar, baking powder, and salt until smooth.
  3. Add eggs, one at a time, until thoroughly combined. Add vanilla and almond extracts.
  4. Add flour and mix just until combined.
  5. Spread batter in the pan.
  6. Top with berries and sliced almonds. Sprinkle with 2 Tablespoons sugar.
  7. Bake at 350 degrees F. for 40-45 minutes, or until toothpick comes out clean. (The center will be somewhat moist).
  8. Serve with lightly sweetened whipped cream and fresh berries.
Nutrition Facts
Grain-free Fresh Berry Cake
Amount Per Serving
Calories 302 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 74mg25%
Sodium 159mg7%
Potassium 113mg3%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 21g23%
Protein 6g12%
Vitamin A 370IU7%
Vitamin C 0.7mg1%
Calcium 76mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Finished fresh berry cake on a cake stand

Fresh Berry Cake is grain and gluten free!

Although I use fresh fruit, this is also a great way to use up fruit that’s a little past its prime. I use whole raspberries and blueberries, and slice the strawberries. Blackberries would also work well. Not an almond fan? Substitute the almonds for chopped walnuts or pecans and omit the almond extract.

I hope you enjoy this Grain-Free Fresh Berry Cake as much as we do!

Some of the items in this post are shown here for your convenience. (Affiliate links)

Springform Pan       Almond Flour         Almond Extract

Grain and Gluten-free Fresh Berry Cake.

Fresh Berry Cake is gluten and grain free!

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  • Gluten Free FruitcakeGluten Free Fruitcake
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Filed Under: Dessert, Food, Gluten Free, Sweets Tagged With: Dessert, Fresh berry cake, Gluten free, Gluten free fresh berry cake, grain free, Grain free dessert

 

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Comments

  1. Joni Gomes says

    June 5, 2017 at 8:33 am

    I love berry cakes! Especially with the almond infused flavor too!

    Reply
  2. linda spiker says

    June 5, 2017 at 9:35 am

    Wow. I love everything about this cake. The berries baked on the top are so pretty!

    Reply
    • Cynthia says

      June 5, 2017 at 7:57 pm

      Thank you Linda!

      Reply
  3. Raia Todd says

    June 5, 2017 at 11:31 am

    That looks absolutely delicious. What a great summer treat! And I love that it’s grain-free. 🙂

    Reply
    • Cynthia says

      June 5, 2017 at 7:57 pm

      Thank you Raia! Me too! Almond flour is such a great swap in most baked goods!

      Reply
  4. Emily @ Recipes to Nourish says

    June 5, 2017 at 3:11 pm

    This berry cake is beautiful! LOVE all of that fruit, my kiddos would love this. Such a fun and festive cake for this time of the year too.

    Reply
    • Cynthia says

      June 5, 2017 at 7:56 pm

      Thank you Emily! It’s a nice, fairly healthy dessert!

      Reply
  5. Christina | Christina's Cucina says

    June 9, 2017 at 8:58 am

    Great summer cake for so many occasions! Perfect for picnics, too!

    Reply
  6. Anya says

    June 10, 2017 at 8:41 am

    Love any kind of cake if berries are involved. It would make an awesome addition to casual brunch or even afternoon tea.

    Reply
    • Cynthia says

      June 10, 2017 at 3:58 pm

      yes, it would. It would be nice for a brunch!

      Reply
  7. Sandy says

    April 5, 2018 at 12:36 pm

    5 stars
    I made this for Easter and it was FABULOUS!!!
    Thanks for the recipe!!!

    Reply
    • Cynthia says

      April 7, 2018 at 4:05 pm

      Isn’t it good? Even my non-gf friends request this!

      Reply
  8. Bonnie says

    April 23, 2018 at 11:23 am

    I’m confused by the amounts listed for the almond flour. Is it 1 1/3 cup or do you recommend weighing it? According to charts 1 1/3 Cups would be 4.52 oz. so I’m not sure how much to use?

    Reply
    • Cynthia says

      April 29, 2018 at 8:00 pm

      Weighing it is always best. This is a good example. I sifted my almond flour before measuring it, then weighed it to give both measurements. But since almond flour sometimes clumps up (more than regular flour), it can be denser and weigh more. I amend to add the words “sifted” as unsifted almond flour is bound to weigh more. Hope that helps.

      Reply
  9. Louise Cooney says

    October 23, 2018 at 7:53 am

    I’d like to substitute coconut flour for the almond flour do you know the conversion and how many more eggs would I need to add?

    Reply
    • Cynthia says

      November 3, 2018 at 12:04 pm

      Coconut flour is not really the same as almond flour. It absorbs much more liquid, so you’d have to use less coconut flour than almond flour and probably add more liquid. I’ve never tried it with just coconut flour.

      Reply
  10. Anu says

    May 1, 2019 at 10:01 pm

    Hi. This sounds delicious …going to try this today – can I use olive oil instead of butter and how much?

    Reply
    • Cynthia says

      May 5, 2019 at 8:18 am

      I wouldn’t use olive oil because it’s too strong. You could use coconut oil or very light olive oil.

      Reply

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Cynthia WoodmanHi, I’m Cynthia McCloud Woodman. Welcome to my blog ​where I cook healthy food with a global spin!

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