This vegan Gluten-Free Berry Almond Flour Cake comes together in minutes in the food processor, and it is moist, fluffy and deliciously decadent without any added fat. Everything comes together in the food processor or in a single bowl, so there’s minimal cleanup. A soy-free, gluten-free recipe.
Here’s a way to have your cake and eat it too. My Gluten-Free Berry Almond Flour Cake.
If you’re looking for a delicious and gluten-free way to make your Valentine’s Day more special, or if you’re just looking for another sort-of healthy but tremendously tasty treat to add to your repertoire, look no further.
There are a ton of reasons to love this recipe, but chief among them are that it is:
-Delicious, goes without saying, although I think I’ve said it three times so far.
-Vegan, of course.
-Gluten-free. Yay. It’s made almost entirely with almond flour, which I love love love.
-Easy to prep. Everything comes together in a single bowl or in a food processor if you want to save yourself the wrist work (yes, I can get that lazy).
-Is full of the delicious flavor of berries. I use a berry preserve to add flavor and to help bind the gluten-free cake, and I pile a ton of berries on top to add more freshness and flavor.
-Has a pretty, pale pink color from the raspberry preserves I used. Kinda nice for Valentine’s Day, don’t you think?
-Nutritious. Well, kinda. There is just a tiny amount of the natural sweetness of maple syrup added to this cake, and the rest of the sweetness comes from the preserves. Use a naturally sweetened or homemade preserve, if you want to control the type of sugar. I just used a store-bought one. Convenience, remember?
This cake, I will add, was a huge hit with the kid of the house, and since it’s healthy, I didn’t feel bad at all cutting him that second slice when he asked for it.
So that’s the list, and if you’re still not captivated, how about just making this gluten-free Berry Almond Flour Cake and taking a bite. You’ll be so smitten, you’ll gobble the whole thing down in seconds. And that won’t be such a bad thing.
- 1/2 cup raspberry or any other berry preserves
- 2 tbsp maple syrup
- 3/4 cup almond or other nondairy milk
- 1 tsp pure vanilla extract
- 3 cups superfine almond flour
- 1/2 cup cornstarch
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups fresh berries and powdered sugar for garnish
- 1 tbsp berry preserves
- 1 tbsp brandy or cognac
Preheat the oven to 350 degrees F. Line the bottom of a cake pan or a springform pan with parchment paper and coat the bottom and sides of the pan with cooking spray. I used an 10-inch springform, which is the only size I have. If you want a higher cake, use a smaller size pan.
Add the preserves, maple syrup, nondairy milk, and vanilla to the bowl of a food processor and run it for a minute to mix. The mixture will lighten a little. You can also do this in a bowl using a whisk.
Add the almond flour, cornstarch, baking powder and salt to the food processor or bowl and mix well until thoroughly incorporated. The batter will be slightly thicker than a typical cake batter but should be pourable.
Pour the batter into the prepared pan, smooth the top with a spatula, and bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool five minutes on a rack, then release the sides of the springform pan and let the cake continue to cool. If you're using the glaze, you can prepare it at this point while the cake is still warm. Microwave the tablespoon of preserves in a small bowl for five or 10 seconds until they are runny, remove, mix in the cognac, and brush the glaze on the top of the cake.
Once the cake has cooled thoroughly, decorate with the fresh berries and dust with powdered sugar. Serve.
More delicious vegan cakes: