Berry Almond Cake with Coconut Whipped Cream

It’s installment number two from Mother’s Day brunch! If you missed number one, it was Carrot Cake Petit Fours… to die for carrot-y deliciousness. Today’s recipe is a perfect compliment. With sweet berries, dense and moist almond cake, and the light, slightly surprising flavor of coconut whipped cream, this Berry Almond Cake with Coconut Whipped Cream is sure to bring your Memorial Day cookout or summer afternoon sweets craving to the next level.


Berries are one of my favorite summer snacks. They’re absolutely delicious on their own, but are even better paired with this cake. The sweet nuttiness of the almond cake combined with the juicy and tangy berries… there’s nothing better.


As you guys know, I love to experiment with new flavors and textures all the time! I’ve been especially drawn to coconut recently, and decided to try out making coconut whipped cream for this cake in place of the regular stuff. And I don’t think I’m ever going back! The slight coconut flavor amps up the whole cake, is a bright white color (brighter than if it was made with heavy cream), and is really easy to pipe and hold its shape. Plus, it’s a little healthier, and great if you’re looking for a non-dairy substitute, or are just interested in trying new things!


The almond cake in this recipe was sort of an accident… I was looking for a good gluten-free vanilla cake recipe (my mom is gf for the time being), and I kept finding recipes that used almond flour! So I refined my search to almond cakes, and I’m so glad I did. The almond flavor of this cake is so much more interesting than boring vanilla, especially when the juice from the berries seeps into the cake a bit. Plus, it’s dairy-free, the only fat is coconut oil, and and it uses no refined sugar! It’s moist, dense, and oh-so delicious. Yay for almonds!


Enjoy this recipe, everyone, and have a lovely, sunshine-filled Memorial Day weekend!



Berry Almond Cake with Coconut Whipped Cream 

Prep time: 20 minutes (plus placing the coconut milk in the fridge overnight)

Cook time: 30 minutes

Yield: One two-layer (6-inch layers) lightly frosted cake


For the cake

  • 2 1/2 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs, separated
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 cup strawberries, sliced
  • 3/4 cup blueberries
  • 3/4 cup raspberries
  • 3/4 cup blackberries
  • 1/4 cup miniature chocolate chips  (optional)

For the coconut whipped cream

  • 14 ounce can of full-fat coconut milk or cream
  • 1/4 cup powdered sugar

To bake

Adapted from Making Thyme for Health

  1. Preheat your oven to 350*F and grease two 6-inch round cake pans.
  2. In a medium mixing bowl, sift together the almond flour, salt, and baking soda.
  3. Separately, in a large bowl, beat your egg yolks on high for a minute. Pour in the melted coconut oil, honey, maple syrup, and vinegar, and bet until well combined.
  4. In the bowl of a stand mixer, beat the egg whites on high speed for about five minutes, or until stiff peaks form. Gently fold the whites into the bowl with the yolks, being careful not to knock out too much air from the whites.
  5. For your last step, gently fold the flour mixture into the eggs until combined with no streaks. Divide the batter evenly between your prepared pans and bake for 20-25 minutes, or until a toothpick comes out clean and the cakes are a light golden brown. Allow the cakes to cool in their pans for 20 minutes, and then fully cool before assembling.

To frost

Recipe from Lick My Spoon

  1. The night before making this whipped cream, place your can of coconut milk in the fridge to solidify the cream.
  2. The next day, flip the can over and open it. Because the cream rises, the coconut water will be at the bottom. Flipping the can allows you to pour the coconut water out first, and save it for something else! Empty the solidified cream into the bowl of a stand mixer, and beat on medium for a minute. Add in the powdered sugar, then beat on high speed for another few minutes, or until soft peaks form.
  3. To assemble the cake, I used a piping bag fitted with a star tip to frost a layer of coconut cream on top of one cake layer, then covered it very generously with about half of the assortment of berries. I popped the next cake layer on top, and made decorative coconut cream swirls, plus the additional berries, and sprinkled some miniature chocolate chips in the center! Have fun and be creative!

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