This simple and delicious Berry Snack Cake is the perfect back-to-school paleo and gluten-free treat! Both kids and adults love this snack cake because you can eat it without utensils and no one will suspect that it’s free of grains and refined sugar!
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The best berry snack cake!
This berry snack cake has a tender crumb dotted with tangy berries and just the right amount of sweetness from maple or coconut sugar! Also, it passed the test with my picky gluten-eating in-laws, so you know this snacking cake is a winner!
It’s Paleo, Gluten-Free, and Grain-Free!
I don’t make paleo desserts often, but when I do, I make sure they are worth all of the testing. This berry snack cake tastes amazing and the only flours used are almond flour and cassava flour. As I’ve told you in the past, I’m not a paleo baking expert, so I’m not sure if you can use an egg substitute or use another flour in place of the two used in this recipe. Please let me know in the comments section below if you have success with any ingredient substitutions!
Can you make a low carb snack cake?
Yes! I recently tested this cake out with allulose and it turned out great! Because allulose is not as sweet as maple sugar, you need to increase the amount of sweetener to 1 cup. Also, because allulose browns quickly, you should keep an eye on it during the last 10 minutes and lightly place a piece of foil on top so it doesn’t get too dark before the center is fully cooked.
You can probably use mostly almond flour to decrease the carbs as well. However, I’m not sure of the exact proportions so if you do try it, please let folks know in the comments below how it turns out!
Can you use other fruit?
Definitely! You can substitute the berries with almost any other sliced up fruit. Peaches, nectarines, plums, mango, or canned pineapple work great! If you’re using a hard fruit, like an apple, slice it thin so it can cook in the time the batter sets up. Frozen fruit will also work but it will take longer to bake and the finished cake will be wetter.
Ingredients
- Avocado oil spray or ghee
- Finely ground almond flour
- Cassava flour (I use Otto’s cassava flour)
- Ground cinnamon
- Baking soda
- Diamond Crystal kosher salt
- Ground cardamom
- Ghee or coconut oil, softened
- Maple sugar or coconut sugar or granulated allulose (for low carb)
- Large eggs
- Full-fat coconut milk
- Grated lime zest
- Lime juice
- Vanilla extract
- Blackberries, blueberries, strawberries, and/or raspberries
- keto confectioners sugar (optional)
How to make a gluten-free berry snack cake
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.
In medium bowl, whisk together flours, cinnamon, baking soda, salt, and cardamom. Set aside.
Plop the softened ghee and maple sugar in the bowl of a stand mixer (or in a large bowl if you are using a hand mixer).
Use the paddle attachment to blend the mixture on medium-high speed for 3 to 5 minutes or until lighter in color and fluffy.
Scrape down the sides of the bowl and add the eggs, coconut milk, lime zest and juice, and vanilla.
Beat the mixture on medium speed for 30 seconds or until combined. Next, add half the flour mixture and beat on low speed until combined.
Slowly add the rest of the flour and mix until incorporated.
Scrape down the sides of the bowl and mix in any dry flour with a spatula. Pour in the berries…
…and carefully fold them in the thick batter.
Transfer the batter to the parchment-lined baking pan and smooth the top.
Pop the pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes.
Cool the cake in the pan on a cooling rack. Cut the cake into nine squares…
…and top with keto confectioner’s sugar if desired.
How to store leftovers
Store leftover cake in a sealed airtight container or wrapped in plastic wrap in the fridge for up to 4 days or in the freezer for up to 4 months.
But something tells me you won’t have very many leftovers!
More grab-and-go paleo dessert ideas!
If you’re looking for more portable paleo dessert recipes, here are some of my favorites:
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Berry Snack Cake (Paleo, Gluten Free)
Ingredients
- Avocado oil spray or ghee
- 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 optional
Instructions
- 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.
- In medium bowl, whisk together flours, cinnamon, baking soda, salt, and cardamom. Set aside.
- Plop the softened ghee and maple sugar in the bowl of a stand mixer (or in a large bowl if you are using a hand mixer). Use the paddle attachment to blend the mixture on medium-high speed for 3 to 5 minutes or until lighter in color and fluffy.
- Scrape down the sides of the bowl and add the eggs, coconut milk, lime zest and juice, and vanilla. Beat the mixture on medium speed for 30 seconds or until combined.
- Next, add half the flour mixture and beat on low speed until combined. Slowly add the rest of the flour and mix until incorporated. Scrape down the sides of the bowl and mix in any dry flour with a spatula.
- Carefully fold the berries into the batter.
- Transfer the batter to the parchment-lined baking pan and smooth the top.
- Pop the pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes. (If you’re using allulose, you may need to cover the cake lightly with foil during the last 10 minutes to prevent it from browning too much.)
- Cool the cake in the pan on a cooling rack. Cut the cake into nine squares and serve as is or top with keto confectioners sugar.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I meant to write this under the apple cake. Sorry.
This cake is a true crowd pleaser! I’ve made it for dessert for several dinner parties, as it is not too filling, yet uniquely flavored. Everyone loves it and there are usually NO leftovers! Boooo. 😜
Delicious- I made it three times in one month.
Is it ok to use frozen mixed berries?
Could Allulose be substituted with Splenda?
I’m not sure because I haven’t tried it!