Name: Berry Snack Cake (Paleo, Gluten-Free) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: Paleo
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; 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; 1½ cups mixed berries; 1 tablespoon keto confectioners sugar; Avocado oil spray or ghee for greasing the pan

Jump to Recipe· 4.5 from 18 reviews

If you’re craving a sweet treat that’s both wholesome and bursting with flavor, I’ve got just the thing for you — my Berry Snack Cake (Paleo, Gluten-Free) Recipe. Trust me, this cake is like a warm hug in dessert form: moist, lightly spiced, and loaded with juicy berries. Plus, it’s paleo-friendly and gluten-free, so you can indulge without the guilt. Whether you’re packing snacks for the week or need a cozy dessert for tea time, this recipe will quickly become your go-to.

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Why This Recipe Works

Perfect Texture Blend: Combining almond and cassava flours gives this cake an ideal crumb that’s moist yet sturdy enough for snacking.
Flavor Harmony: The lime zest and cardamom add an unexpected but delightful brightness that complements the berries perfectly.
Allergy-Friendly: It’s naturally gluten-free and paleo, so it works well for many dietary needs without sacrificing taste.
Simple & Versatile: You’ll find the step-by-step straightforward, making it easy for even beginner bakers to succeed.

Berry Snack Cake Paleo Gluten-Free Easy Dessert Healthy Treats - A square, golden-brown cake with a slightly rough top layer containing blueberries and raspberries scattered evenly inside the cake. The cake is divided into nine equal squares, with a woman's hand holding a knife cutting one piece. The berries add pops of dark blue and red color within the soft, dense texture of the cake. The cake sits on white parchment paper placed on a light wooden board with a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredient list might look fancy at first glance, but every one has a purpose to build this cake’s texture and flavor. These flours work beautifully together, the spices wake up your taste buds, and the berries add that fresh tang that makes each bite feel special.

Berry Snack Cake Paleo Gluten-Free Easy Dessert Healthy Treats - Flat lay of finely ground almond flour, cassava flour, ground cinnamon sticks, whole cardamom pods, softened ghee in a creamy dollop, large brown eggs, fresh lime with zest and juice droplets, and a vibrant mix of red and blue berries, all beautifully arranged with a touch of maple sugar crystals scattered lightly around, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Almond flour: Provides a moist, tender crumb with healthy fat and a subtle nutty taste.
Cassava flour: Adds structure and helps keep the cake light and springy.
Cinnamon & cardamom: These spices add warmth and an intriguing depth of flavor.
Baking soda: Leavens the cake for a nice, risen texture.
Kosher salt: Elevates and balances the sweetness while enhancing flavors.
Ghee or coconut oil: Brings richness and moisture, plus a clean, dairy-free fat if needed.
Maple sugar or coconut sugar/allulose: Sweetens without overpowering while giving a subtle caramel note.
Eggs: Bind everything together and add structure.
Full-fat coconut milk: Adds creaminess and a tropical hint that pairs beautifully with the lime zest.
Lime zest & juice: Brightens the whole cake with fresh citrus zing.
Vanilla extract: Rounds out the flavors with a hint of sweetness.
Mixed berries: Juicy bursts of tart sweetness—choose fresh or frozen, just fold gently so they don’t bleed too much.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love tossing in whatever berries I have on hand—and letting you do the same is part of what makes this recipe so fun and flexible. You can also swap spices or sweeteners depending on your mood or diet. Here are some options I’ve tried and loved.

Berry Swap: Using frozen berries straight from the freezer works great in a pinch—just fold them in gently to keep the color intact.
Sweetener Switch: I’ve made this with coconut sugar for a caramel undertone, and allulose to keep it low carb with minimal browning.
Spice Twist: Sometimes I swap cardamom for nutmeg or add a dash of ginger for a little extra warmth, especially in cooler months.
Dietary Variations: For dairy-free, I always stick to coconut oil and coconut milk—works like a charm.

Step-by-Step: How I Make Berry Snack Cake (Paleo, Gluten-Free) Recipe

Step 1: Prep Your Pan and Oven

First things first—preheat your oven to 350°F and position the rack in the middle. I like to lightly grease an 8-inch square metal baking pan with avocado oil or ghee to keep things paleo-friendly. Then, I make a sling by lining it with parchment paper, making sure the edges hang over the sides. This step helps you lift the cake out easily without wrecking it. Trust me, it’s worth the little extra effort.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, cassava flour, cinnamon, baking soda, kosher salt, and cardamom. These spices are tiny magic-makers—you’ll catch those cozy, aromatic notes in every bite.

Step 3: Cream the Ghee and Sweetener

Into your mixer’s bowl (or a large bowl if you’re mixing by hand), add the softened ghee and maple sugar (or your chosen sweetener). Using the paddle attachment on medium-high speed, blend for about 3 to 5 minutes until the mixture is light and fluffy. This step is key for that tender crumb, so don’t rush it.

Step 4: Add the Wet Ingredients

Scrape down the sides of your mixing bowl, then add the eggs, coconut milk, lime zest, lime juice, and vanilla extract. Beat everything on medium speed for about 30 seconds until combined. Combining these wet elements at this point keeps the batter smooth and well-incorporated.

Step 5: Incorporate the Flour Mixture

Add about half of the dry flour mixture to the wet ingredients and mix on low speed until just combined. Then, slowly add the rest of the flour, mixing until everything is incorporated. I always scrape down the bowl again and fold any stubborn dry bits with a spatula to avoid overmixing—in baking, less is more when it comes to mixing!

Step 6: Gently Fold in the Berries

Now for the fun part: carefully fold in your mixed berries. Be gentle here so the berries don’t break down too much and turn your batter purple (unless you like that marbled look!). I love how the berries burst in the oven, leaving juicy pockets of sweetness.

Step 7: Bake to Perfection

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for about 30 to 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. If you’re using allulose as your sweetener, I recommend tenting the cake with foil for the last 10 minutes to prevent over-browning. Let the cake cool completely in the pan before slicing into nine squares. You can serve it as-is or dust with keto confectioners sugar for a pretty finishing touch.

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Pro Tips for Making Berry Snack Cake (Paleo, Gluten-Free) Recipe

Room Temperature Ingredients: Let the ghee and eggs come to room temperature before mixing to ensure a smooth batter that rises evenly.
Don’t Overmix: Once you add the flours, mix just until combined to keep the cake tender instead of tough.
Berry Fold Technique: Fold the berries in gently with a spatula rather than stirring vigorously to prevent too much color bleeding.
Baking Time Awareness: Ovens vary—start checking around 25 minutes and watch closely so it doesn’t dry out or burn.

How to Serve Berry Snack Cake (Paleo, Gluten-Free) Recipe

Berry Snack Cake Paleo Gluten-Free Easy Dessert Healthy Treats - A close-up of a piece of cake held by a woman's hand, showing two layers: a thick, golden-brown, soft porous cake on top and bottom, with a middle section containing embedded dark purple and red berries, juicy and slightly textured, adding color contrast inside the light-baked cake. The background is blurred with a white marbled texture beneath, creating a clean and simple setting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep it simple—just a light dusting of keto-friendly confectioners sugar or a few fresh berries on top adds a pretty touch and a little extra sweetness. Sometimes, I dollop a spoonful of coconut whipped cream or a drizzle of almond butter for a richer snack.

Side Dishes

This snack cake pairs wonderfully with a hot cup of herbal tea or coffee for a cozy afternoon break. If you want to make it a light breakfast, pairing a slice with a side of Greek yogurt or a handful of nuts rounds it out nicely.

Creative Ways to Present

For parties or special occasions, I like to cut the cake into bite-sized squares and skewer them with a fresh berry and mint leaf for elegant finger food. Another idea is layering cubes of this cake with fresh whipped coconut cream and berries in a trifle dish—instant wow-factor and super easy!

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly wrapped in plastic or in an airtight container in the fridge, where it stays fresh for up to four days. It’s great for quick breakfasts or snacks straight from the fridge or warmed up.

Freezing

If I want to stretch this treat to last longer, I slice it, wrap individual squares tightly in plastic wrap and foil, then freeze them separately. They last perfectly for up to four months. Just pop one out overnight in the fridge to thaw.

Reheating

To reheat, I find that warming a piece gently in the microwave for 15–20 seconds or in a low 300°F oven wrapped in foil brings it back to fresh-baked warmth without drying it out.

FAQs

Can I use other flours instead of almond and cassava in this Berry Snack Cake (Paleo, Gluten-Free) Recipe?

This particular combo achieves the best texture and flavor balance, but if you’re in a pinch, you might try 100% cassava flour or a mix of other nut flours. Keep in mind these swaps can change moisture and rise, so adjust liquid slightly if needed.
Can I make this Berry Snack Cake (Paleo, Gluten-Free) Recipe vegan?

The recipe relies on eggs and ghee for structure and moisture, so making it fully vegan would require experimentation with egg replacements like flax eggs and a dairy-free butter, but the texture might differ. I’d recommend trying egg substitutes in small batches first.
What type of berries work best for the Berry Snack Cake (Paleo, Gluten-Free) Recipe?

I love mixed berries—for me, a combo of blueberries, raspberries, and blackberries creates the best flavor contrast. Fresh is ideal, but frozen works awesome if folded in gently. Avoid overly watery berries to prevent soggy batter.
How do I prevent the cake from drying out?

Don’t overbake! Check doneness around 25-30 minutes with a toothpick. Also, ensure not to overmix the batter to keep it tender. Cooling in the pan with the parchment sling helps keep moisture locked in.
Can I double this recipe?

Absolutely! Just double the ingredients and bake in a larger pan or two pans. Keep an eye on baking time since it might vary with size. I recommend checking with a toothpick after 30 minutes and adjusting as needed.

Final Thoughts

This Berry Snack Cake (Paleo, Gluten-Free) Recipe holds a special place in my kitchen because it blends simplicity with so much flavor and texture. It feels like a little celebration every time you bite into one of those berry-studded squares. Honestly, it’s versatile enough to fit almost any occasion or craving, and it’s kind to your body and ingredients too. Give it a try—you’ll find yourself reaching for it again and again, just like I do!