This gluten-free berry vanilla cake is a recipe you must try!
Do you ever have a strong inclination to do something? I believe this is called intuition, and on Friday night my intuition was telling me to bake a cake. ツ
I don’t know about you, but I’ve seen these fun fruity cakes all over my Pinterest feed the last couple of months. Then last week my friend Tara (@bearnecessities___) shared a story to Instagram featuring a cake she was making and I was instantly inspired.
My mom had been in town earlier that week and had brought me strawberries and black raspberries from my dads garden so I was all set on the fruit.
I still needed a few other things (definitely not the pants I ended up buying), so I headed to Target. Luckily I live about .7 miles from Target so the walk there was a breeze. I kinda forgot about the walk home and ended up lugging all the ingredients plus a new cake stand back to my apartment.
But alas, it was worth it. It was a weird way to spend a Friday night for a 24-year-old, by societies standards, but it couldn’t have been better.
Gluten-Free Berry Vanilla Cake
The perfect cake for a birthday, anniversary, or just for fun!
- 5 cups almond flour
- 1 tsp baking soda
- 4 eggs
- 1 tbsp vanilla extract
- 1/2 cup melted coconut oil
- 3/4 cup 100% natural maple syrup
- 4 cups powdered sugar
- 3 tbsp grass-fed butter
- 4 1/2 tbsp almond milk
- 2 tsp vanilla extract
- organic figs
Preheat your oven to 350 F.
Prepare two 8 inch pans with either parchment paper or by greasing them.
Add the dry cake ingredients in one bowl, and the wet in another.
Slowly mix in the dry ingredients to the wet until combined.
Pour the cake batter into the two pans, and place in the oven for 25-30 mins.
While the cakes are baking, prepare your frosting.
Using a mixer, blend together all the frosting ingredients until they create a fluffy frosting mixture. Place it in the fridge to cool.
Once the cakes are done, let them cool, or even place them in the fridge.
One cooled, frost the top of both cakes. Add strawberries and blackberries to one layer, which will be the bottom layer. Once you are done with that layer, place the other cake on top.
Now that the cake layers are stacked, frost the outside of the entire cake.
Top with berries, figs, whatever your heart desires and enjoy!
This is not a vegan recipe, but if you want to try substituting the eggs for flax eggs, feel free to give it a try! I have yet to experiment this way, but let me know if you do.
If you love these make sure to try out my blueberry lemon cheesecake bars or chocolate coconut bites. I’m biased (obviously) but I love all these for summer too.
You can also find this recipe for gluten-free berry cake on my Instagram page! If you give this recipe a try to make sure I hope you enjoy it as much as we did. As always, reach out with any questions, comments, etc. You can send me an email here or shoot me a DM on Instagram.
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