Craving a delicious cake but looking for cake recipes without butter? This Almond Flour and Berry Cake is your perfect solution. You’ll love this light, moist, and flavorful cake, packed with fresh berries, making it ideal for any occasion.
Key Ingredients & Substitutions:
- Almond Flour: Use blanched almond flour for best results. No direct substitute if you want a gluten-free cake.
- Eggs: Crucial for structure.
- Berries: Fresh or frozen mixed berries work well.
- Sweetener: Granulated sugar or a sugar substitute.
- Oil: Neutral-flavored oil like canola or vegetable oil.
Ingredients:
Main:
- 2 cups almond flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup neutral oil (like canola or vegetable)
- 1 teaspoon vanilla extract
- 1 cup mixed berries (fresh or frozen)
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Tools Needed: 8-inch round cake pan, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
First, preheat your oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan, or line it with parchment paper. This prevents sticking and ensures easy removal of your delightful cake recipes without butter.
2. Combine Dry Ingredients
In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt. Make sure there are no lumps for a smooth batter. This step sets the foundation for your delicious almond flour cake.
3. Mix Wet Ingredients
In a separate bowl, whisk the eggs, oil, and vanilla extract until well combined. This liquid mixture will bring moisture and richness to your cake. You’re almost ready to bring together these cake recipes without butter.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make your cake tough. Gently fold in the mixed berries last, distributing them evenly.
5. Bake Your Cake
Pour the batter into your prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. This indicates your almond flour and berry cake is perfectly cooked.
6. Cool and Serve
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, dust with powdered sugar if desired. Enjoy your homemade cake recipes without butter!
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy flavor.
- Nutty Twist: Fold in 1/4 cup of chopped almonds or pecans for extra crunch.
- Different Fruits: Substitute blueberries, raspberries, or sliced peaches for mixed berries.
- Spiced Cake: Add 1/2 teaspoon of cinnamon or cardamom for a warm, aromatic touch.
Storage Instructions:
Store leftover Almond Flour and Berry Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices for up to 2 months, thawing them at room temperature.
Frequently Asked Questions (FAQ):
Can you make this cake without almond flour?
No, this recipe specifically uses almond flour for its texture and to fit the gluten-free nature of many cake recipes without butter.
Can you use frozen berries?
Yes, you can use frozen berries directly from the freezer. There’s no need to thaw them first.
Is this cake gluten-free?
Yes, because it uses almond flour, this is one of the naturally gluten-free cake recipes without butter.
How do you know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean, your cake is ready.
Can you make this cake ahead of time?
Absolutely! This cake tastes great the next day, making it perfect for preparing in advance.
Can you use a different type of oil?
You can use any neutral-flavored oil like sunflower oil or melted coconut oil (if you don’t mind a slight coconut flavor).