Simple Berry Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yields 8-12 slices


For the toppings

  • 1/4 cup blueberries
  • 1/3 cup blackberries
  • 1/3 cup raspberries
  • 3 tablespoon maple syrup
  • zest of 1 lemon
  • juice of 1/2 lemon


  1. Preheat oven to 350 degrees F. Grease a 9 inch round cake pan then cut out a piece of parchment paper to fit the bottom of the pan and place in the bottom and grease the parchment paper as well.
  2. In a large bowl, add almond flourtapioca flourcoconut flour, baking soda, cinnamon, and salt. Whisk until combine. In a medium bowl, whisk together eggs, ghee, almond milk, maple syrup, and vanilla extract. Whisk until well combined. Add liquid mixture to the dry mixture and mix until combine.* Pour batter into greased cake pan.
  3. Place in oven to bake for 35-4- minutes, or until a toothpick comes out clean. 
  4. Let cake rest for 10 minutes outside the oven then place a plate or a cake stand over it, flip then tap the bottom of the cake pan to make sure it comes out. Remove the parchment paper.
  5. In a bowl, mix together the berries, maple syrup, lemon juice and zest.
  6. Top the cake with the berries and extra maple syrup from the bowl, then cut into slices before serving!


Recipe Notes

*Since different tapioca flours and coconut flours sometimes react differently, you may need to add a little more almond milk. If the batter seems to thick and does not pour, add a bit more almond milk.

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