Flourless Berry Almond Cake – Moist, Bright & Naturally Gluten-Free ( Easy 5 Steps )

I just have to say—thank you for being here. Seriously. There’s something about sharing a simple, rustic cake that feels deeply personal, and I’m so glad you’re here to experience this one with me. This Flourless Berry Almond Cake is everything I love in a homemade dessert: easy, beautiful, and bursting with natural flavor.

And because I know you’re going to fall in love with this one, be sure to subscribe to get this recipe (and many more!) delivered straight to your inbox.

What Is a Flourless Berry Almond Cake?

This cake is naturally gluten-free, using almond flour instead of traditional wheat flour, and sweetened with just the right amount of sugar to let the berries shine. Applesauce keeps the texture moist and tender (plus, it sneaks in a healthier twist). It’s one of those “mix and bake” recipes that’s low-effort, high-reward—and it looks like a showstopper once it’s out of the oven.

Reasons to Love This Flourless Berry Almond Cake Recipe

• Gluten-free by nature – No special flour blends, just wholesome almond flour.
• Naturally sweet and fruity – Mixed berries melt into pockets of jammy flavor.
• Moist, tender texture – Thanks to applesauce and almond flour.
• One-bowl wonder – No fuss, no mixers required.
• Perfect for any time of year – Use fresh summer berries or frozen ones in the colder months.

What Does It Taste Like?

Every bite of this cake is soft, tender, and just sweet enough. The almond flour gives it a subtly nutty base that pairs beautifully with the bright burst of berries. The applesauce adds moisture without overpowering, and a little lemon zest lifts the whole thing with a gentle zing. It’s simple, but anything but boring.

Benefits of This Flourless Berry Almond Cake

• Gluten-free and dairy-optional
• Quick and easy to make
• Full of antioxidants from the berries
• Great for brunch, snacking, or dessert
• Stores well and tastes even better the next day

Ingredients You’ll Need

• 200g (1 cup) almond flour
• 150g (¾ cup) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 100g (½ cup) unsweetened applesauce (or melted butter for a richer version)
• 200g (1½ cups) mixed berries (raspberries, blueberries, strawberries, etc.)
• Zest of 1 lemon (optional but recommended)
• Powdered sugar, for dusting (optional)

Tools for the Job

• 9-inch round cake pan
• Mixing bowl
• Whisk or fork
• Rubber spatula
• Zester (if using lemon zest)
• Oven

Ingredient Swaps and Additions

• Butter vs. applesauce – Butter gives a denser, richer crumb. Applesauce keeps it light and moist.
• Berry swap – Use any berries you love! Frozen berries work great too—no need to thaw.
• Add-ins – A handful of slivered almonds or white chocolate chips would be delicious.
• Flavor boost – A splash of almond extract adds an extra nutty note.

How to Make Flourless Berry Almond Cake

Step 1: Prep Your Oven & Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, sugar, applesauce (or melted butter), vanilla, and lemon zest (if using) until smooth.

Step 3: Add Dry Ingredients

Stir in the almond flour, baking powder, and salt. Mix until just combined.

Step 4: Fold in the Berries

Gently fold in about ¾ of the mixed berries, being careful not to break them up too much. Save a few to scatter on top.

Step 5: Bake

Pour the batter into your prepared pan and top with the remaining berries. Bake for 35–40 minutes or until golden on top and a toothpick inserted in the center comes out clean.

Step 6: Cool and Dust

Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Dust with powdered sugar just before serving.

What to Serve with It

• A dollop of whipped cream or crème fraîche
• A drizzle of honey or berry coulis
• A scoop of vanilla or lemon ice cream
• A mug of tea or a chilled glass of Prosecco

Tips for Success

• Almond flour can brown quickly—if your cake is getting too dark, tent it with foil halfway through baking.
• Don’t overmix once the berries are added; you want them to stay whole.
• Let the cake cool fully before slicing for best texture and clean cuts.
• Store leftovers in the fridge for up to 4 days—this cake is even better on day 2!

Storage Instructions

• Room temp: Store covered for 1–2 days.
• Fridge: Keeps up to 4 days—just bring to room temp before serving.
• Freezer: Wrap slices individually and freeze for up to 2 months.

Frequently Asked Questions

Can I make this cake dairy-free?

Yes! Just stick with the applesauce or use a plant-based butter alternative.

Can I use coconut flour instead of almond flour?

Not for this recipe—it would require different ratios and adjustments.

Can I use frozen berries?

Absolutely. No need to thaw—just fold them in straight from the freezer.

In Summary

This Flourless Berry Almond Cake is the kind of simple, satisfying bake that feels like a hug on a plate. It’s full of fresh flavor, takes just one bowl, and works beautifully for every occasion from breakfast to dessert. Light, wholesome, and totally gorgeous—what’s not to love?

If you enjoyed this, you might also love these cozy bakes from Poulef:

• Lemon Ricotta Pancakes
• Vanilla Cream Puffs
• Custard Tartlets

Share & Save It!

Made this cake? I’d love to see it! Share your creation and tag me over on Pinterest. Save it to your favorite board so you always have it handy for berry season and beyond.

Nutritional Info (Approx. per slice – based on 10 slices)

Calories: 210
Fat: 12g
Carbs: 20g
Protein: 6g
Sugar: 15g
Fiber: 3g

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