Berry Sheet Cake (gluten-free, dairy-free)
User Reviews
5
Berry Sheet Cake (gluten-free, dairy-free)
Description
The Berry Sheet Cake combines three types of gluten-free flours—almond, tapioca, and coconut—to create a tender and moist base. Sweetened naturally with maple syrup and flavored with vanilla and a splash of apple cider vinegar, the batter is a balanced blend of wet and dry ingredients. After mixing, the batter is poured into a greased sheet pan, then topped evenly with fresh, well-dried berries to prevent excess moisture during baking.
Baking at 350°F for 35-40 minutes results in a golden crust and a soft interior. The berries on top provide juiciness and a fresh fruity contrast to the cake’s rich texture. The cake can be enjoyed warm, perfect for melting accompaniments like ice cream, or cooled and sliced for a firmer texture.
Adjusting the berry quantity affects baking time due to moisture content. Using drier berries helps maintain the cake's structure. This recipe accommodates dietary restrictions while offering a flavorful and visually appealing dessert option for gatherings or everyday treats.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 2/3 cup tapioca flour
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 egg room temperature, large
- 1/4 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Berries
- 12-14 ounces berries make sure they're completely dry (if recently washed, fresh, approx 3 cups
Instructions
- Preheat your oven to 350 degrees fahrenheit and grease a 9x13-inch sheet pan (a 1/4 sheet jelly roll pan).
- Add all of the dry ingredients to a mixing bowl and stir together.
- Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
- Pour the batter into the greased pan and use a spatula to flatten the top.
- Add the berries to the top of the cake and transfer it to the oven. Cook for 35-40 minutes, or until golden across the top (not just the edges).
- Once it's cooled, slice and serve!
Notes
- Use completely dry berries to avoid excess moisture in the cake.
- If reducing berries, consider shortening bake time slightly as less moisture is present.
- The cake can be served slightly warm for a softer texture and pairs well with ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 214mg | 9% |
| Potassium | 56mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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