Description
This luscious Almond Cake with Berries is a light, gluten-free dessert featuring a moist almond flour base, fluffy egg whites, and a hint of vanilla. Topped with fresh mixed berries and optional sugar-free dark chocolate, it’s a delightful treat perfect for any occasion.
Ingredients
Scale
Egg Mixture
- 3 large egg yolks at room temperature
- 6 egg whites at room temperature
- 2/3 cup natural sweetener + 2 tbsp for folding and meringue
- 1 tsp pure vanilla extract
- A pinch fine sea salt
Dry Ingredients
- 2 cups almond flour or almond meal
Toppings
- 1 cup mixed berries
- Sugar-free dark chocolate, melted for topping (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9-inch baking pan with nonstick spray and sprinkle 2 tablespoons of gluten-free all-purpose flour or almond meal flour. Line the bottom with parchment paper cut to fit exactly.
- Whisk Egg Yolks: In a large bowl, whisk together the egg yolks and 2/3 cup natural sweetener until pale and creamy, about 1 minute. Add vanilla extract and mix well.
- Beat Egg Whites: Using an electric mixer with a whisk attachment, beat egg whites at medium speed for 1 minute. Gradually add remaining 2 tablespoons sweetener and continue beating until the whites are glossy, firm, and hold stiff peaks.
- Fold Egg Whites into Yolks: Gently fold half of the beaten egg whites into the egg yolk mixture to lighten it.
- Incorporate Almond Flour and Egg Whites: Add half of the almond flour into the batter and fold gently. Then add the remaining egg whites followed by the rest of the almond flour. Fold carefully until the batter is smooth and homogeneous, taking care not to deflate the egg whites.
- Pour and Bake: Pour the batter into the prepared pan and smooth the surface. Bake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean and the cake is golden brown.
- Cool and Remove: Allow the cake to cool on a wire rack for 5 minutes. Run a butter knife around the edges, invert the cake onto a wire rack, and carefully peel off the parchment paper. Let the cake cool completely right side up.
- Add Toppings: Optionally, spread melted sugar-free dark chocolate over the top of the cooled cake and decorate with fresh mixed berries before serving.
Notes
- Adapted from Skinny Taste.
- Be gentle when folding in the egg whites to prevent deflation.
- Ensure the bowl used for egg whites is clean and free of grease or yolks for optimum whipping.
- You can substitute almond extract for vanilla extract if desired.
- To store: Wrap tightly and refrigerate for up to 5 days.
- To freeze: After cooling, omit berries, wrap tightly and freeze for up to 3 months.
