Servings
12
Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
1 Hour 10 Minutes
Discover a Vanilla Almond Flour Cake with a Berry Compote Frosting that’s both gluten-free and dairy-free. This cake combines the nutty texture of almond flour with rich vanilla essence, topped with a vibrant berry compote for a delightful fruity sweetness. Ideal for any celebration or simply as a weekend treat, this cake promises to satisfy sweet cravings with its moist texture and colorful topping. Its balanced flavors and appealing presentation make it a delightful addition to any dessert spread. Enjoy the versatility of an easy-to-make cake that caters to dietary preferences without compromising on taste.
Ingredients
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tbsp vanilla extract
- 2 cups mixed berries, for compote
- 1/4 cup maple syrup, for compote
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9-inch cake pan.
- In a large bowl, combine almond flour, coconut sugar, baking soda, and salt.
- In a separate bowl, whisk together eggs, melted coconut oil, almond milk, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until well combined.
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- While the cake bakes, simmer mixed berries and maple syrup in a saucepan over medium heat until thickened, about 10-15 minutes.
- Allow the cake to cool completely in the pan on a wire rack.
- Once cooled, spread the berry compote evenly over the cake as frosting.
- Slice and serve.
Keywords: Celebration, Sweet Cravings, Moist Texture, Dessert, American
Spice Rack: Vanilla Extract
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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