Description
A light, wholesome cake made with almond flour, Greek yogurt, and a medley of sweet berries. Perfect for breakfast or dessert.
Ingredients
5 eggs, separated, room temp
¾ cup raw sugar (divided)
2–3 Tbsp mashed berries (strawberries, raspberries, or blackberries)
1 Tbsp Greek yogurt (optional)
1½ cups blanched almond flour
1 tsp baking powder
1 tsp white vinegar
1 tsp vanilla extract
¼ tsp kosher salt
For the Frosting:
1 cup Greek yogurt (2% or 5%)
1 Tbsp unsalted butter or coconut oil, softened
½ cup powdered sugar or sugar-free alternative
2 Tbsp strawberry preserves or natural food coloring
Sliced berries for topping
Instructions
Preheat oven to 350°F. Grease and line an 8-inch springform pan.
Beat yolks, ⅓ cup sugar, and mashed berries until smooth.
Mix almond flour and baking powder; combine with yolk mixture.
Whip egg whites to stiff peaks. Gradually add remaining sugar.
Add vinegar, vanilla, and salt; beat to combine.
Gently fold yolk mixture into whites. Pour into pan.
Bake 20 minutes, rotate, then 8–12 minutes more (toothpick should come out clean).
Cool on rack before removing from pan.
For frosting, beat yogurt and butter, then add sugar and preserves. Chill before using.
Spread frosting over cooled cake and top with sliced berries and powdered sugar.
Notes
Use plant-based yogurt and butter for dairy-free.
Try different berries or stone fruit.
Store in the fridge, covered, for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 253
- Sugar: 14.6g
- Sodium: 98.2mg
- Fat: 13.7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2.6g
- Protein: 11.1g
- Cholesterol: 118mg
Keywords: Sour cream, Brown rice flour, xanthan gum, frozen mixed berries, potato