Vanilla berry GF cake

Vanilla berry GF cake

May 28 2020


40 mn

Makes 1 cake

A friend of mine asked me to make a cake that was healthy but still delicious and make sure that it would be good for an intimate (social distancing) girls' dinner where usually none eats sweets.... You can imagine the task right.... I adapted my lemon olive oil cake here and added extra vanilla and loads of berries on top to make super springy and fresh... and it turned out delicious and was successful!


  • 2 1/2 cups of almond flour
  • 1/4 cup of coconut oil, melted
  • 2 eggs, room temperature
  • 1/2 cup of maple syrup
  • 1 tsp of baking soda
  • 1/2 tsp of salt
  • 1/4 cup of buttermilk (or yogurt)
  • 3 tbsp of vanilla extract plus 1 tsp of vanilla bean paste ( divided, between the cake and whipped cream)
  • 1 cup of whipped cream
  • 2 tbsp of sugar (or maple syrup)
  • 1/4 tsp of cream of tartar ( optional but helps to stabilize the cream and keeps it longer)
  • 2-3 cups of fresh mixed berries


Preheat the oven at 325F and line a 8 inch round baking pan with parchment paper and grease it with oil.

In a large mixing bowl combine all the dry ingredients. Using a hand mixer add in the eggs, buttermilk, oil, maple syrup and vanilla ( reserve 1 tbsp for the whipped cream below). Transfer to the baking pan and bake for 20-30 minutes ( it varies depending on your oven, so start checking at 20min) or until a toothpick comes out clean.

Meanwhile whisk the cream with sugar, remaining tbsp of vanilla and cream of tartar until stiff peak (be careful not to over do it otherwise it will literally become butter).

Roughly mash 1 cup of the berries and mix it with the cream.

When the cake is completely cooled down (very important otherwise the cream will melt right away) spread the berry cream on top and cover with the rest of the fresh berries to make it look pretty. I added some edible flowers just because I liked it but you don't have to do that...

It keeps in the fridge for a few days but tastes better when eaten right away.

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