Description
A delicious Paleo and Gluten Free Berry Snack Cake made with almond and cassava flours, infused with warm spices and fresh berries, perfect for a healthy treat or snack.
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
Add-ins
- 1½ cups mixed berries
Topping (Optional)
- 1 tablespoon keto confectioners sugar
Other
- Avocado oil spray or ghee for greasing the pan
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 and 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: Place 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 lighter in color and fluffy.
- Add Wet Ingredients: Scrape down the sides of the bowl, then add eggs, coconut milk, lime zest, lime juice, and vanilla extract. Beat on medium speed for 30 seconds until combined.
- Combine Dry and Wet: Add half of the dry flour mixture to the wet mixture and beat on low speed until combined. Slowly add the remaining flour and continue mixing until incorporated. Scrape down the sides of the bowl and fold in any remaining dry flour with a spatula.
- Fold in Berries: Carefully fold the mixed berries into the batter to evenly distribute them.
- Transfer to Pan: Pour the batter into the prepared parchment-lined baking pan and smooth the top evenly.
- Bake: Place the pan in the oven and bake for 35 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If using allulose, cover the cake lightly with foil during the last 10 minutes to avoid excessive browning.
- Cool and Serve: Cool the cake in the pan on a cooling rack for about 2 hours. Cut into nine squares and serve as is or topped with optional keto confectioners sugar.
Notes
- Store leftover cake in a sealed container or wrapped in plastic wrap in the fridge for up to 4 days.
- To keep longer, freeze the cake for up to 4 months and thaw before serving.
- If using allulose to reduce carbs, cover the cake with foil toward the end of baking to prevent over-browning.
- Ghee can be substituted with coconut oil if preferred.
- Feel free to use any mixed berries, fresh or frozen (if frozen, do not thaw to prevent the batter from becoming too wet).
Nutrition
- Serving Size: 1 piece (1/9 of cake)
- Calories: 230 kcal
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
