Description
This Berry Snack Cake is a paleo and gluten-free treat featuring a moist almond and cassava flour base, infused with warm spices and vibrant mixed berries. Sweetened naturally with maple or coconut sugar, it makes a perfect wholesome snack or dessert for health-conscious bakers.
Ingredients
Scale
Dry Ingredients
- 1 cup finely ground almond flour
- 3/4 cup cassava flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground cardamom
Wet Ingredients
- 1/2 cup ghee, softened (or coconut oil, softened)
- 2/3 cup maple sugar or coconut sugar or 1 cup granulated allulose (for low carb)
- 2 large eggs
- 1/3 cup full-fat coconut milk
- 2 teaspoons grated lime zest
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
Other
- 1 1/2 cups mixed berries
- Avocado oil spray or ghee (for greasing)
- 1 tablespoon keto confectioners sugar (optional)
Instructions
- Preheat and Prepare Pan: Heat the 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 parchment paper sling lining the bottom and sides to help remove the cake easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, cassava flour, cinnamon, baking soda, kosher salt, and ground cardamom. Set aside.
- Cream Fat and Sugar: Place the softened ghee and maple sugar in the bowl of a stand mixer (or a large bowl if using a hand mixer). 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, then add the eggs, coconut milk, lime zest, lime juice, and vanilla extract. Beat on medium speed for about 30 seconds until the mixture is well combined.
- Incorporate Flour Mixture: Add half of the flour mixture and mix on low speed until just combined. Gradually add the remaining flour and mix until fully incorporated. Scrape down the bowl sides and fold any lingering dry flour with a spatula.
- Fold in Berries: Gently fold the mixed berries into the batter, taking care not to break them up.
- Transfer and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 35 minutes or 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 over-browning.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack, about 2 hours. Cut into nine squares. Optionally, sprinkle keto confectioners sugar on top before serving.
Notes
- Store leftover cake in a sealed 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.
- Using allulose requires covering the cake near the end of baking to prevent excessive browning.
- You can substitute ghee with coconut oil for a dairy-free option.
- The cake is naturally paleo and gluten-free, suitable for those dietary preferences.
Nutrition
- Serving Size: 1 square
- Calories: 230 kcal
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 60 mg
