This Almond Flour Berries Cake is made with almond flour and bakes up fluffy, light, and wonderfully moist — a simple, satisfying dessert that pairs beautifully with fresh fruit.
Today I’m celebrating the first blogiversary of Primavera Kitchen. One year ago, on May 26, 2014, I published my very first recipe. I still remember how nervous I felt: I called my sister asking when I should launch and she insisted I stop postponing it. I finally shared the first post on Facebook, and since then I’ve been happily posting recipes and learning so much along the way.
My journey to start Primavera Kitchen began for personal reasons. After my husband was diagnosed with pre-diabetes, we changed our eating habits together — avoiding white carbs, refined sugar, and trans fats as much as possible. Researching nutrition and cooking became part of our routine, and over time we saw real improvements in his blood sugar and blood pressure. That experience reinforced how important it is to focus on high-quality, wholesome food.
As I shared pictures of my recipes with family in Brazil, they started asking for the recipes themselves. That’s when I realized a blog could be a great way to share my kitchen experiments with family, friends, and anyone else who wants to cook healthier, homemade meals.
Since launching Primavera Kitchen I’ve been inspired to keep learning about cooking and clean eating. The blog has given me focus and purpose — when I’m not working I’m usually developing recipes, photographing food, or writing. It keeps me productive, helps me stay connected to family far away, and gives me a creative outlet.
There have been highs and lows: recipe successes, notable failures, and slow days. I try to learn from every experience and turn setbacks into positive momentum. I’m deeply grateful to everyone who reads, comments, and makes my recipes — your messages and photos make me so happy. A huge thank you to my blogger friends, and especially to my husband, who tests the recipes and edits my posts. My mom and sister’s encouragement has been invaluable, too.
To celebrate the blogiversary I’m sharing this gluten-free, dairy-free almond cake topped with fresh berries. It’s my first time making a cake with almond flour and I was very pleased with the result: tender crumb, light texture, and the berries brighten every bite. Below are a few tips to help you get the best result:
- Use fine almond meal for the best texture — it gives the cake a delicate, tender crumb.
- Line the bottom of the pan with parchment paper so the cake releases easily and the base doesn’t darken too much.
- Whip the egg whites until very stiff and glossy; they provide lift and keep the cake airy.
- If you prefer, substitute almond extract for vanilla for a nuttier aroma.
This cake is easy to slice and hard to resist — I may have eaten three slices myself! It’s light enough to enjoy without feeling heavy, but rich enough to satisfy a dessert craving. I hope you enjoy this fluffy, moist almond cake topped with berries as much as I do.
Almond Flour Berries Cake
Ingredients
- 3 large egg yolks at room temperature
- 6 egg whites at room temperature
- 2/3 cup natural sweetener plus 2 tbsp
- 1 tsp pure vanilla extract
- a pinch fine sea salt
- 2 cups almond flour or almond meal
- 1 cup mixed berries
- sugar-free dark chocolate, melted optional, for topping
Instructions
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Preheat the oven to 350°F (175°C).
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Grease a 9-inch baking pan with nonstick spray and lightly dust with 2 tablespoons gluten-free all-purpose flour or almond meal.
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Trace the pan onto parchment paper, cut inside the line, and fit the parchment into the pan so the cake releases easily.
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In a large bowl, whisk the egg yolks with 2/3 cup sweetener until pale, about 1 minute. Stir in the vanilla and set aside.
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In the bowl of a mixer with the whisk attachment, beat the egg whites at medium speed about 1 minute. Gradually add the remaining 2 tablespoons sweetener and continue to beat until the whites are very stiff and glossy. They should hold their shape when the bowl is turned upside down.
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Fold half of the beaten egg whites into the yolk mixture to lighten it.
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Add the remaining egg whites and half of the almond flour over the yolk mixture.
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Gently fold the ingredients together, taking care not to deflate the egg whites.
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Fold in the remaining almond flour until the batter is homogeneous and smooth.
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Be gentle throughout; pour the batter into the prepared pan.
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Bake about 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool the hot cake on a wire rack for 5 minutes, then run a knife around the edges.
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Place a rack over the cake and invert the pan to release the cake, then peel off the parchment paper.
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Turn the cake right side up and allow it to cool completely.
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Spread melted chocolate over the top if using, then arrange fresh berries before serving.
Notes
- Adapted from a simple almond cake recipe; folding the egg whites gently preserves the cake’s light texture.
- Make sure the bowl and whisk for the egg whites are spotlessly clean — any grease or yolk can prevent them from whipping properly.
- You can use almond extract instead of vanilla for more almond flavor.
- Storage: Wrap tightly and refrigerate for up to 5 days.
- Freezing: After cooling, skip the berries, wrap the cake well, and freeze up to 3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
