Vanilla Almond Flour Cake with Berries and Whipped Cream

Gluten-free Vanilla Almond Flour Cake

When it comes to dessert, I think nothing says July 4th better than the combination of strawberries, blueberries and whipped cream served with moist vanilla cake.

I’ve had several requests for a vanilla version of the Best-Ever Chocolate Quinoa Cake and I can promise you I’ve spent many sad weekends trying but I haven’t quite mastered it yet. But on the bright side, I did manage to find another gluten-free and refined sugar-free option that’s absolutely divine…

Gluten-free Vanilla Almond Flour Cake

Can you see it underneath the mound of whipped cream and berries? It’s there, I promise.

Now the beauty of this cake is that the ingredient list is nice and simple. No searching for multiple different flours or exotic ingredients. The main star is nutritious almond flour which gives it a rich buttery flavor, without even using butter.

Gluten-free Vanilla Almond Flour Cake

It probably isn’t the prettiest of cakes but you’ll have to trust me when I say the flavor and the texture make up for what it lacks in appearance.

Besides, it’s what’s on the inside that counts, right?

Gluten-free Vanilla Almond Flour Cake

And what’s on the inside is something really good. Actually, I was shocked that a cake made from nothing but ground almonds could be so tasty and still have such great texture.

I know it doesn’t look very thick or fluffy but I think my eggs were small and I could have also made my egg white peaks a little stiffer {you stop!} so keep that in mind if you want yours to rise more. But for mini-trifle purposes {or one large trifle} I didn’t need a big cake so it worked out fine.

The flavor is great for trifles too. The agave gives it a subtle sweetness that pairs perfectly with fresh berries and whipped cream.



Although I can imagine it would also be amazing with chocolate icing. Oh, the possibilities!

For now, let’s stick with the red, white and blue in honor of Independence Day.

By the way, what are your plans for the weekend? I’m hoping to find time to celebrate after we finish unpacking boxes so we’ll so how it goes. If I don’t get to pop-in on Friday then I wish you all a safe and awesomely happy weekend!

Gluten-free Vanilla Almond Flour Cake

Vanilla Almond Flour Cake with Berries and Whipped Cream

Prep Time: 10 minutes

Cook Time: 30 minutes

Vanilla Almond Flour Cake with Berries and Whipped Cream


2 and 1/2 cups blanched almond flour

1/2 teaspoon real salt

1/2 teaspoon baking soda

2 eggs, separated

1/4 cup melted coconut oil

1/2 cup agave nectar*

1 tablespoon vanilla extract

1 tablespoon apple cider vinegar

For Trifle

16 ounces (1 pint) strawberries

12 ounces blueberries

4 cups whipped cream**


  1. Preheat oven to 350°F and then grease a 9 inch cake pan.
  2. Combine almond flour, salt, and baking soda in a medium size bowl and sift together. Try to sift out any large lumps in the flour.
  3. In a separate medium size bowl, beat the egg yolks on high for 1 minute. Then add the coconut oil, agave nectar, and vinegar and beat for another 30 seconds.
  4. In a third medium size bowl, beat the egg whites for several minutes, until stiff peaks form. Fold the egg whites into the bowl with the yolks.
  5. Finally, add the flour to the bowl with the eggs and gently fold ingredients together. Pour the mix into the prepared cake pan and then bake in the preheated oven for 20 to 30 minutes, depending on your oven. It should appear light golden brown when it’s finished cooking.
  6. Remove cake from oven and allow to cool for 30 minutes before cutting. Slice the cake into small squares then layer with berries and whipped cream.


*I tried it with a thick raw honey and it did not work out well so if you want to substitute I recommend sticking with a thinner consistency honey or maple syrup. **use coconut whipped cream for a dairy-free option]

Cake barely adapted from The Gluten-Free Almond Flour Cookbook