Vanilla Almond Flour Cake with Berry Compote Frosting

Vanilla Almond Flour Cake with Berry Compote Frosting

Tender almond flour cake layered with a tangy, jammy berry compote and lightly sweetened cream.

Total 2 hr Makes 8 slices Calories 410/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Eggs, Dairy

This gluten-free cake relies on almond flour for a moist, delicate crumb and a mild nutty flavor that pairs well with vanilla. A quick stovetop berry compote folded into whipped cream frosting adds brightness and color, making this a good choice for spring gatherings or a lighter birthday cake.

Ingredients

  • 3 cups almond flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 large eggs
  • 1/3 cup melted coconut oil
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method

  1. Preheat the oven to 325°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

  2. In a large bowl, whisk together the almond flour, 1/2 cup granulated sugar, baking soda, and salt.

  3. In a separate bowl, whisk the eggs, melted coconut oil, honey, 2 teaspoons vanilla extract, and 1 tablespoon lemon juice until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms.

  5. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.

  6. Bake until the cakes are golden around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

  7. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

  8. While the cakes cool, combine the mixed berries, 3 tablespoons granulated sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat.

  9. Simmer the berry mixture, stirring occasionally and mashing some berries against the pan, until thickened into a jammy compote, about 10 minutes.

  10. Remove the compote from the heat and let it cool to room temperature.

  11. In a large bowl, whip the heavy cream, powdered sugar, and 1 teaspoon vanilla extract with a hand mixer until stiff peaks form.

  12. Gently fold half of the cooled berry compote into the whipped cream, leaving streaks for a marbled look.

  13. Place one cake layer on a serving plate and spread with half of the berry whipped cream, then drizzle with a few spoonfuls of the remaining compote.

  14. Top with the second cake layer and spread the remaining berry whipped cream over the top, finishing with a swirl of remaining compote.

  15. Chill the assembled cake for at least 30 minutes before slicing to let the frosting set.

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    Vanilla Almond Flour Cake with Berry Compote Frosting

    This gluten-free cake relies on almond flour for a moist, delicate crumb and a mild nutty flavor that pairs well with vanilla. A quick stovetop berry compote folded into whipped cream frosting adds brightness and color, making this a good choice for spring gatherings or a lighter birthday cake.

    2 hr 8 slices 410 cal

    Ingredients

    • 3 cups almond flour
    • 1/2 cup granulated sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon fine sea salt
    • 4 large eggs
    • 1/3 cup melted coconut oil
    • 1/4 cup honey
    • 2 teaspoons vanilla extract
    • 1 tablespoon lemon juice
    • 2 cups mixed berries (strawberries, blueberries, raspberries)
    • 3 tablespoons granulated sugar
    • 1 tablespoon lemon juice
    • 1 1/2 cups heavy whipping cream
    • 3 tablespoons powdered sugar
    • 1 teaspoon vanilla extract

    Method

    1. 1

      Preheat the oven to 325°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

    2. 2

      In a large bowl, whisk together the almond flour, 1/2 cup granulated sugar, baking soda, and salt.

    3. 3

      In a separate bowl, whisk the eggs, melted coconut oil, honey, 2 teaspoons vanilla extract, and 1 tablespoon lemon juice until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms.

    5. 5

      Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.

    6. 6

      Bake until the cakes are golden around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

    7. 7

      Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

    8. 8

      While the cakes cool, combine the mixed berries, 3 tablespoons granulated sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat.

    9. 9

      Simmer the berry mixture, stirring occasionally and mashing some berries against the pan, until thickened into a jammy compote, about 10 minutes.

    10. 10

      Remove the compote from the heat and let it cool to room temperature.

    11. 11

      In a large bowl, whip the heavy cream, powdered sugar, and 1 teaspoon vanilla extract with a hand mixer until stiff peaks form.

    12. 12

      Gently fold half of the cooled berry compote into the whipped cream, leaving streaks for a marbled look.

    13. 13

      Place one cake layer on a serving plate and spread with half of the berry whipped cream, then drizzle with a few spoonfuls of the remaining compote.

    14. 14

      Top with the second cake layer and spread the remaining berry whipped cream over the top, finishing with a swirl of remaining compote.

    15. 15

      Chill the assembled cake for at least 30 minutes before slicing to let the frosting set.