Description
A light, wholesome cake made with almond flour, Greek yogurt, and a medley of sweet berries. Perfect for breakfast or dessert.
Ingredients
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5 eggs, separated, room temp
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¾ cup raw sugar (divided)
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2–3 Tbsp mashed berries (strawberries, raspberries, or blackberries)
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1 Tbsp Greek yogurt (optional)
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1½ cups blanched almond flour
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1 tsp baking powder
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1 tsp white vinegar
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1 tsp vanilla extract
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¼ tsp kosher salt
For the Frosting:
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1 cup Greek yogurt (2% or 5%)
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1 Tbsp unsalted butter or coconut oil, softened
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½ cup powdered sugar or sugar-free alternative
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2 Tbsp strawberry preserves or natural food coloring
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Sliced berries for topping
Instructions
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Preheat oven to 350°F. Grease and line an 8-inch springform pan.
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Beat yolks, ⅓ cup sugar, and mashed berries until smooth.
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Mix almond flour and baking powder; combine with yolk mixture.
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Whip egg whites to stiff peaks. Gradually add remaining sugar.
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Add vinegar, vanilla, and salt; beat to combine.
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Gently fold yolk mixture into whites. Pour into pan.
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Bake 20 minutes, rotate, then 8–12 minutes more (toothpick should come out clean).
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Cool on rack before removing from pan.
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For frosting, beat yogurt and butter, then add sugar and preserves. Chill before using.
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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