Gluten-free Almond Cake With Berries On Top

Gluten-free almond cake with fresh lemon flavour, maple syrup (or honey), creamy Greek yoghurt, and strawberries and blueberries. Winner!  

– 2 cups firmly packed almond meal or almond flour (8 ounces), plus extra for dusting the pan – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine sea salt – ¼ teaspoon ground cinnamon – 4 egg – ⅔ cup maple syrup or honey – ¼ cup extra-virgin olive oil – 1 ½ teaspoons grated lemon zest (from 2 medium lemons, preferably organic), plus more for garnish – 2 tablespoons lemon juice – 1 tablespoon maple syrup or honey – 1 cup plain Greek yogurt or whipped cream – ½ pound ripe strawberries, thinly sliced – 1 cup fresh blueberries (6 ounces)


Start oven at 325°F. Almond meal prevents 9" springform pan sticking*.In a large bowl, combine 2 cups almond meal, baking powder, soda, salt, and cinnamon.  


Step 1

Crack and mix egg yolks and whites in a medium bowl. Combine maple syrup, olive oil, and lemon zest.

Step 2

Apply wet ingredients to almond meal until clumps disappear.Pour batter in. 40–45 minutes should yield a firm, golden brown cake.  

Step 3

For the glaze, whisk lemon juice and 1 tablespoon maple syrup in another bowl.   

Step 4

Reheat the bowl on the stove or microwave until you can stir honey and lemon juice. Cool cake and pan on a rack.  

Step 5

Glaze heated cake with pastry brush. It should absorb fast.Let cake cool 30 minutes. Remove springform pan exterior carefully.  

Step 6

Mix strawberries and blueberries in yoghurt. Increase lemon zest for a knife-sliced cake! Refrigerate remaining cake for 4 days.  

Step 7

Also See

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