Almond cake is a naturally gluten-free, moist cake with a soft texture and delicate nutty flavor. It’s finished with a luscious whipped mascarpone yogurt cream topping and lots of berries. For a dairy-free option, simply use coconut whipped cream—it’s just as delicious.
I love this gluten free almond cake because it’s incredibly simple to make but looks absolutely beautiful. The cake has just 7 ingredients and comes out perfect every time. For the topping, I mix mascarpone with yogurt for a light, creamy texture and a subtle tang. You can also use traditional whipped cream or coconut whipped cream for a dairy-free option. It’s an elegant dessert for spring and summer gatherings.
Why You’ll Love This Easy Almond Cake
- Easy foolproof recipe that comes out perfect every time.
- Moist, tender texture with a delicate nutty flavor from the almond flour
- A Naturally gluten-free cake made with only 7 wholesome ingredients
- Lightly sweetened with maple syrup or honey for natural sweetness
- Beautiful and elegant—perfect for spring and summer gatherings
- Creamy, luscious topping of mascarpone and yogurt with a hint of tang
- Bursting with fresh berries for juicy flavor and elegant presentation
- Versatile and adaptable—easy to make dairy-free with coconut whipped cream or any berries you like (use all 4 or just one)
Ingredients For The Almond Cake
All you need are seven simple ingredients to make this gluten free moist cake. It an easy recipe that doesn’t require a mixer and comes out perfect every time.
This almond cake can be enjoyed plain with a dusting of powdered sugar or topped with sliced almonds before baking if you don’t want it with berries.
- Almond flour – use blanched, finely ground for a soft, tender crumb
- Baking soda – helps the cake rise and stay light
- Sea salt – enhances flavor and balances sweetness
- Eggs – provide structure and moisture
- Maple syrup or honey – natural sweetness with rich flavor
- Vanilla extract – adds warm, aromatic depth
- Almond extract – boosts the nutty almond flavor
Ingredients For Whipped Topping and Berries
There are many options for the whipped topping. I love using mascarpone and yogurt for their rich, creamy texture and subtle tang. For a dairy-free option, coconut whipped cream is delicious, and if you prefer something simple, traditional whipped cream works beautifully too.
I use a mix of four berries, but you can easily make this with whatever you have on hand. It’s just as delicious with a single type of berry.
- Mascarpone cheese – rich and creamy base
- Greek yogurt – adds lightness and a gentle tang
- Honey or maple syrup – natural sweetness
- Strawberries (sliced) – juicy and slightly sweet
- Mixed berries (blueberries, raspberries, blackberries) – fresh, juicy bursts of flavor
Steps To Make Almond Cake with Berries
Prepare the pan. Preheat the oven to 350°F (175°C). Line the bottom of a 9” spring form pan* with parchment paper and grease the sides with coconut oil.
Mix dry ingredients. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
Mix wet ingredients. In a separate medium bowl, whisk together the eggs, honey, vanilla extract, and almond extract. Pour the wet ingredients into the dry and stir together until combined into a cake batter.
Bake the cake. Pour the batter into the greased pan smoothing out the top. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cake cool for 15 minutes in the pan, then remove and let the cake cool completely on a wire rack.
Prepare the whipped topping. While the cake is cooling, in a medium bowl mix together the mascarpone, yogurt and honey until evenly combined.
Top the cake. Once the cake is cool take it out of the pan and remove the parchment paper. Place it on a plate. Spread the whipped topping on top. Arrange strawberries, blueberries, blackberries and raspberries on the cake.
Serving & Storing
Serve immediately garnished with lemon zest and mint leaves if desired (optional).
Store – The cake will keep well at room temperature for about 3 hours, any longer and it should be covered and refrigerated. Store in the refrigerator for up to 3 days.
The cake can be made up to 2 days ahead, then cooled and stored in the refrigerator, well wrapped. When you’re ready to serve, simply add the topping and berries—it comes together in just a few minutes.
Freeze – The cake can be frozen without the topping for up to 3 months. Let it cool completely, then tightly wrap it, and freeze it.
More Fabulous Gluten Free Cakes
- Moist Almond Flour Lemon Cake
- 5 Ingredient Whole Orange Cake
- Gluten Free Bundt Cake with Strawberries
- Best Gluten Free Carrot Cake
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Almond Cake with Berries (Gluten Free)
Print Recipe
Pin RecipeA naturally gluten-free, moist cake with a soft texture and delicate nutty flavor finished with a luscious whipped mascarpone yogurt cream topping and lots of berries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Gluten Free, Vegetarian, Diary Free Option
Ingredients
Almond Cake*
- 2 cups almond flour (224 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 large eggs, room temperature
- ½ cup maple syrup or honey
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Whipped Topping and Berries
- 3/4 cup mascarpone cheese
- 3/4 cup Greek yogurt
- 2 Tablespoons honey or maple syrup (more to taste)
- 3/4 cup sliced strawberries
- 1 1/4 cups mixed berries (blackberries, blueberries, raspberries)
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9” spring form pan* with parchment paper and grease the sides with coconut oil.
- In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, honey, vanilla extract, and almond extract. Pour the wet ingredients into the dry and stir together until combined into a cake batter.
- Pour the batter into the greased pan smoothing out the top. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cake cool for 15 minutes in the pan, then remove and let the cake cool completely on a wire rack.
- While the cake is cooling, in a medium bowl mix together the mascarpone, yogurt and honey until evenly combined.
- Once the cake is cool take it out of the pan and remove the parchment paper. Place it on a plate. Spread the whipped topping on top. Arrange strawberries, blueberries, blackberries and raspberries on the cake. Garnish with lemon zest and mint leaves.
- Serve immediately. The cake will keep well at room temperature for about 3 hours, any longer and it should be covered and refrigerated. Store in the refrigerator for up to 3 days.
Notes
This almond cake can also be enjoyed plain with a dusting of powdered sugar or topped with sliced almonds before baking if you don’t want it with whipped topping and berries.
It’s easier to get the cake out of a springform pan, but you can use a 9-inch cake pan. Use a knife to loosen the outer edges of the cake before carefully inverting it onto a plate.
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