Simple Berry Cake



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!


*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.

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!