Description
This Berry Snack Cake is a paleo-friendly and gluten-free treat that combines finely ground almond flour and cassava flour with aromatic spices and sweet maple sugar. Mixed berries add a fresh, tangy burst of flavor to the moist, fluffy cake. Perfect for a healthy snack or dessert, this recipe is easy to prepare and bakes to a golden brown perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup finely ground almond flour
- ¾ cup cassava flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon ground cardamom
Wet Ingredients
- ½ cup ghee, softened (or coconut oil, softened)
- ⅔ cup maple sugar or coconut sugar or 1 cup granulated allulose (for low carb)
- 2 large eggs
- ⅓ cup full-fat coconut milk
- 2 teaspoons grated lime zest
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
Other
- Avocado oil spray or ghee (for greasing)
- 1½ cups mixed berries
- 1 tablespoon keto confectioners sugar (optional)
Instructions
- Preheat and Prepare Pan: Heat oven to 350°F with the rack in the middle. Lightly grease the sides and bottom of an 8-inch square metal baking pan with avocado oil or ghee. Make a sling out of parchment paper to line the bottom, allowing it to hang over the sides.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, cassava flour, cinnamon, baking soda, kosher salt, and cardamom. Set aside.
- Cream Ghee and Sugar: In the bowl of a stand mixer (or a large bowl if using a hand mixer), combine the softened ghee and maple sugar. Using the paddle attachment, blend on medium-high speed for 3 to 5 minutes until the mixture is lighter in color and fluffy.
- Add Wet Ingredients: Scrape down the sides of the bowl. Add the eggs, coconut milk, lime zest, lime juice, and vanilla extract. Beat on medium speed for 30 seconds until well combined.
- Incorporate Flour: Add half of the dry flour mixture and beat on low speed until just combined. Slowly add the remaining flour and mix until incorporated. Scrape down sides and fold in any remaining dry flour with a spatula.
- Fold in Berries: Carefully fold the mixed berries into the batter, ensuring they are evenly distributed without breaking up too much.
- Transfer Batter and Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean. If using allulose, cover lightly with foil during the last 10 minutes to prevent excessive browning.
- Cool and Serve: Cool the cake in the pan on a cooling rack for 2 hours. Remove from pan using parchment sling, cut into nine squares, and serve plain or topped with keto confectioners sugar if desired.
Notes
- Store leftover cake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.
- For longer storage, freeze the cake for up to 4 months and thaw before serving.
- If you want a low-carb version, substitute maple sugar with allulose and cover with foil during the last 10 minutes of baking to prevent over-browning.
- You can use either ghee or coconut oil softened for the fat component of the batter depending on your taste preference.
- Be gentle when folding in the berries to avoid crushing them and turning the batter purple.
Nutrition
- Serving Size: 1 square
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
