Description
This Flourless Berry Almond Cake is tender, fruity, and naturally gluten-free. Made with almond flour, applesauce, and a medley of berries, it’s a one-bowl beauty that’s as easy to make as it is gorgeous to serve. Perfect for brunch, dessert, or an anytime treat!
Ingredients
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200g (1 cup) almond flour
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150g (¾ cup) granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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¼ teaspoon salt
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1 teaspoon baking powder
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100g (½ cup) unsweetened applesauce (or melted butter for richer flavor)
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200g (1½ cups) mixed berries (raspberries, blueberries, strawberries, etc.)
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Zest of 1 lemon (optional, for added freshness)
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Powdered sugar, for dusting (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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In a large mixing bowl, whisk together eggs, sugar, applesauce (or butter), vanilla extract, and lemon zest until smooth.
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Add almond flour, baking powder, and salt. Stir until just combined.
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Gently fold in about ¾ of the berries, reserving a few for the top.
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Pour the batter into the prepared pan and scatter the remaining berries over the surface.
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Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Dust with powdered sugar just before serving, if desired.
Notes
You can use fresh or frozen berries—no need to thaw if using frozen.
Applesauce keeps the cake light and moist, but melted butter will give it a richer crumb.
If the top starts to brown too quickly, loosely tent the cake with foil halfway through baking.
This cake tastes even better the next day—just store it in the fridge and bring to room temp before serving.
For an extra flavor boost, add ¼ teaspoon almond extract to the batter.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free