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Berry Sheet Cake

This berry sheet cake is soft, lightly sweet, and made easy in one sheet pan. Just whip together the batter, dot it with fresh berries, then pop it in the oven. It’s the perfect summer treat – especially with a scoop of vanilla ice cream.

Slice of berry sheet cake on a white plate with fork and dollop of cream.

This is the perfect dessert recipe for any occasion, but it’s especially great for the summer holidays of Memorial Day, 4th of July, and Labor Day. It’s easy to cut into individual portions and transport to a party, barbeque or beach gathering.

And if you’re eating it at home, top it with a dollop of coconut whipped cream, a sprinkle of powdered sugar, or a scoop of ice cream. It’s couldn’t be easier!

What Is A Sheet Cake?

Unlike my other paleo cake recipes, I’m keeping it short and sweet this time (literally). This berry cake is baked in a rectangular 1/4 sheet pan (jelly roll pan), rather than a round cake pan, which means it’s much thinner than normal. But it makes it easy to slice into squares for a small sweet treat.

A single serving of berry sheet cake on a plate, next to the pan of cake.

Ingredients You’ll Need – Plus A Few Tips

The Dry Ingredients

This cake uses my usual flour triumvirate of almond flour, tapioca flour and coconut flour (as well as baking soda and salt). But the ratios are slightly different to my other cake recipes.

That’s because this sheet cake is much thinner and the berries release quite a bit of moisture. So I slightly increased the amount of coconut flour to absorb some of that moisture, and reduced the liquid ingredients a little. You may notice this batter is thicker than my other cake recipes. That’s how it should be.

The Wet Ingredients

As for the rest of this recipe, you’ll need the below pantry staples.

  • Eggs – you just need two eggs here.
  • Almond Milk – feel free to use any non-dairy milk such as oat milk or cashew milk.
  • Maple Syrup – for a touch of sweetness. But I’ve reduced the amount here to make sure the cake isn’t too wet.
  • Coconut Oil – gives this the perfect amount of moisture.
  • Apple Cider Vinegar – to gives it the fluff it needs.
  • Vanilla Extract – adds that natural sweet depth of flavor.

The Toppings

To top this off, I’m using 3 cups of fresh berries. You can use a mix of blueberries, strawberries, and raspberries – or whichever combination you like. Just make sure they are completely dry so that you’re not adding extra moisture.

Making the berry sheet cake in a jelly roll pan. And a photo of it cooked out of the oven.

Baking This Sheet Cake Is Easy

To get started, grease a 9×13-inch sheet pan (a 1/4 sheet jelly roll pan) with oil, ghee, or butter. Then preheat your oven to 350 degrees Fahrenheit and follow along to the steps below.

  1. Mix together the dry ingredients in a large bowl.
  2. Mix together the wet ingredients in another bowl. Then whisk together both dry and wet ingredients until a batter is formed. Note that the the batter will be much thicker than normal.
  3. Pour the batter into the sheet pan and smooth out the top with a spatula.
  4. Sprinkle on the berries and bake for 35-40 minutes, or until it’s golden brown.

Two servings of berry sheet cake on plates, with cream.

A Few Notes To Perfect This Recipe

  • Better to slightly over-bake than under-bake. You want to make sure the middle section of the cake also has a golden color, not just the edges. This will ensure that the entire cake is cooked through. If it’s under-baked, your cake will become way too moist as it cools.
  • Use fresh berries, not frozen. Frozen berries hold too much moisture, which will make your cake soggy.

Sheet pan of berry cake with a few servings removed and on plates.

Make Ahead And Storage Tips

Lucky for you, this berry sheet cake can easily be made ahead of time. Once it’s fully cooled, you can store it at room temperature with a kitchen towel over it, or store it in the fridge and serve the next day.

For leftovers, just store the cake in a sealed container for up to 5 days in the fridge.

Single serving of berry sheet cake topped with cream and powdered sugar.

More Cake Recipes

Whether you’ve got a birthday coming up or just want a sweet treat, these cakes won’t disappoint.

A slice of berry sheet cake on a white plate with fork and dollop of cream.
5 from 18 votes

Berry Sheet Cake (gluten-free, dairy-free)

Prep Time: 10 mins
Cook Time: 40 mins
Servings: 12 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
This berry sheet cake is soft, lightly sweet, and made easy in one sheet pan. Just whip together the batter, dot it with fresh berries, then pop it in the oven. It's the perfect summer treat!

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 2/3 cup tapioca flour
  • 1/3 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs, room temperature
  • 1/4 cup almond milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Berries

  • 12-14 ounces fresh berries (approx 3 cups), make sure they're completely dry (if recently washed)

Instructions

  • Preheat your oven to 350 degrees fahrenheit and grease a 9x13-inch sheet pan (a 1/4 sheet jelly roll pan).
  • Add all of the dry ingredients to a mixing bowl and stir together.
  • Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
  • Pour the batter into the greased pan and use a spatula to flatten the top.
  • Add the berries to the top of the cake and transfer it to the oven. Cook for 35-40 minutes, or until golden across the top (not just the edges).
  • Once it's cooled, slice and serve!

Lisa's Tips

  • This is the 1/4 sheet pan that I used in the recipe.
  • If you use as many berries as I show in the photos above, you'll likely need the full bake time. If you reduce the amount of berries, you can likely reduce the bake time as there will be less moisture in the cake.
  • You could also serve this slightly warm, if you want melty ice cream on top!

Nutrition

Calories: 244kcal, Carbohydrates: 24g, Protein: 5g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 214mg, Potassium: 56mg, Fiber: 4g, Sugar: 11g, Vitamin A: 53IU, Vitamin C: 1mg, Calcium: 66mg, Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: berry cake recipe, berry sheet cake, Gluten Free Cake, sheet cake recipe
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67 comments on “Berry Sheet Cake”

  1. My family loves this fruity sheet cake. So light and scrumptious. So simple to make also. It has been a repeat dessert and snack for us this month. 
    I used only 1/3 cup maple syrup and increase almond milk by 2 Tbsp (1/4 cup + 2 Tbsp) to keep same proportion of wet ingredients.
    The combined natural sweetness of the almond flour, maple syrup and fresh berries was just right for my taste. 
    Thank you Lisa for a wonderful recipe.

    • Hi Kim- I’m so happy to hear this recipe turned out to be a success and hit just the right amount of sweetness for you!

  2. Hello Lisa,
    I would like to make this recipe. Have you tried substituting arrow root flour for the tapioca flour?
    Thank you,
    Susy

    • Hi Susy- I haven’t tried using arrowroot flour for this, but I believe it should be okay as my general rule of thumb for a tapioca flour replacement is arrowroot flour :)

  3. This was fantastic! I subbed the almond milk for cow’s milk and used slightly less maple syrup. I’d love to see more Downshiftology sheet cake recipes using the 1/4 sheet pan. Perhaps you can do a pumpkin sheet cake recipe during autumn.

    • Happy to hear this cake was a success! I’ll have to keep in mind for a pumpkin sheet cake for the holidays :)

  4. I made for my birthday party and was finish in 10 min. This cake is perfect for all tastes. I made it today again to finish with my berries. I love all the receipts from Lisa. Tks so much.

  5. This is so good! I did use whipped topping too. My family and friends raved about how good this is!

  6. Great recipe, thank you Lisa!

  7. LISA!!  Help.  I’m making this cake for a neighbor RIGHT NOW.  I have all the ingredients but am now in a panic. . . is the coconut oil LIQUID?  Or is the hard one from Trader Joes the correct one?
    ~ signed, inexperience and sorry if its a dumb question ;)

  8. On July 4th, I made this cake exactly according to your recipe, and we absolutely loved it.
    I could have used cow’s milk but I did use almond milk since I have a bottle in my fridge for my protein shakes. 
    I will definitely make it again!!
    Thanks.

  9. This was incredible! Another delicious Downshiftology recipe. Super flavorful and the berries balanced out the sweetness. I didn’t have a sheet pan that’s would hold this so I just used my glass 9×13 and it did great. I dusted this with powdered sugar, definitely a keeper.

    • Hi Felishia- So happy to hear you enjoyed this berry sheet cake! Good to know this worked out in a glass dish!

  10. Brilliant cake recipe especially for kids. They’ll love to have it.

  11. My kids wanted breakfast-for-dinner. They LOVE pancakes, but I hate making them (SO time consuming! 😂) Then I remembered this recipe! It’s cake-n-bacon for dinner! Not the most healthy, but definitely not the worst, either! As all of your recipes, this was clear, easy to follow, with perfect results!! My only challenge was not having a jelly roll pan. I used a Pyrex, 9×13 pan. It worked perfectly!! Thanks for another amazing recipe!!

    • Hi Melissa- Glad this recipe came in handy for your kids :) And yes, you don’t need a jelly roll pan specifically for this. Any small baking tray works!

  12. I made this exact recipe for July 4th and it was delicious! We will make it again soon.
    Many thanks!

  13. I made this cake over the holiday weekend and was pretty pleased. I did sub plain greek yogurt for the milk because I didn’t have any and I also use a glass casserole instead of a metal sheet pan. I adjusted the heat to 325 and cooked it for slightly less time due to the glass pan, but it turned out very nice. We used fresh cherries, blueberries and strawberries. It reminds me a bit of shortcake, but better and is nice served with more greek yogurt.

  14. I used Bob’s Red Mill gluten free baking mix (similar flour ratio) for this cake. When I read the instructions and it said, “ pour batter into pan” I was like…what the heck? My batter was like wallpaper paste, it was so thick. I added more hemp milk to thin it out, but the end result was a very hard and dry cake. I was sooooo disappointed. I can’t figure out what I did wrong. I was so looking forward to serving this at my 4th of July party. Next time, I will do a test run in advance to make sure it’s good before I serve it to a crowd.

    • Hi Ann – by swapping out those flours you didn’t make my well-tested recipe. Gluten-free flours are highly nuanced and even a tablespoon difference can significantly alter results. Additionally, Bob’s Red Mill’s baking mix (I’m assuming you used their Paleo Mix, as it’s most similar) contains arrowroot flour and a higher percentage of coconut flour, which would certainly result in the thicker consistency you experienced. Baking is an exact science, and gluten-free/paleo baking is even more so. As you can see from the many positive comments below, those who made my recipe as written were rewarded with a beautiful and delicious cake. Of course, you’re welcome to try a substitution, but I can’t guarantee the results if you do.

  15. This looks yummy and would like to bake it for my kids, but I have no fresh berries. Would it turn out bad if I top it up with banana slices? 

  16. HEY!! This looks soo delicious! I’m just wondering can I replace eggs with flaxeggs or applesauce ? For a vegan version 

    • Hi Seeta- I haven’t tried this recipe using egg replacers yet, but if you try it do let me know how it goes!

  17. Hello,
    Made an attempt at the cake. Baking level (have made chocolate chip cookies before).Used cassava flour in lieu of tapioca, was distracted and added a bit too much salt, Used coldish coconut oil and only had blue berries. Turned your creation into something all my own that had more resemblance to a blueberry cookie bar. Never the less, the 6 and 3 year old son loved it! Thanks for the motivation guess I’ll stick to the pico de gallo recipe for now :)

    • Hi Nick- Even though you had to make adjustments on the cake, I’m glad it still turned out delicious for your kids! :)

  18. Hi, 

    Can I use another flour than tapioca’s? Why tapioca’s flour, how is it? more fluffy or something like that?

    thanks!

    • Hi Carolina – Tapioca flour is part of my flour blend that I find works to help make it fluffy and perfect. But, you can also try using arrowroot flour or a gluten-free flour blend.

  19. Lisa, Is the cream you serve with the berry sheet cake whipped cream or creamer fraiche?

  20. can you reduce the syrup in half and sub with stevia? Do I need to increase the milk by 1/4 cup?

  21. Hi Lisa! I just made this and had 4 slices already! I am obsessed. I’ve made gluten version of this kind of cake before,I  grew up eating gluten version of sheet cakes, but this one is the best I’ve had. It is so light, not overly sweet, just enough. I love that you use almond, coconut and tapioca flour. And it tastes way better than gluten versions. 

    • Hi Svetlana- Wow, I’m so glad this is the best gluten-free sheet cake you’ve had so far! And yes, I always make sure to use the right measurements, especially when it comes to the flours :)

  22. Hi Lisa,
    Thanks – this looks so festive and I am going to try it this weekend. Regarding the link for the pan – it is aluminum? I actually thought the pan looked like white ceramic or stoneware, and was surprised to see it was aluminum. I have been doing my best to stay away from cooking with aluminum pans and foil – it is really a challenge!

    • Hi Mary – Yes the tray is aluminum! You can also use a smaller ceramic baking dish if you have one :)

  23. My husband likes cakes, muffins with Berries except strawberryies which I can’t eat anymore because of alergy problems. I do not like the baked taste of berries. However, I tried the recipe yesterday and We couldn’t stop eating :) We really enjoyed it. By the way I didn’t have Tapioca Flour and went out to buy some but some grocery stores are out of gluten free baking essentials. 
    Thanks very much Lisa. 
    Now it is time to try Garlic recipe. :) 

    • So glad to hear you enjoyed this berry cake, even though you don’t like baked berries! And good to know – you can also use a gluten-free flour blend or arrowroot flour :)

  24. Hi,
    Can I substitute maple syrup with erythritol?
    Thank you!

  25. Thank you, Lisa. My daughter just turned 2 today, her most favorite food is berries and I was looking for a tasty and easy cake to make for her birthday. This popped up in my feed before I even started searching. This is beyond perfect.

    Your recipes are always delicious  and beautiful, so I know I don’t have to demo it before her party. Thank you for all your consistently great content. Have a wonderful day. 

    • Hi Brittany- I cannot wait for you and your daughter to try this cake! Do let me know how everyones loves this one :)

  26. I can’t wait to try this recipe, however, I do not have access to tapioca flour or coconut flour, with which flour can I replace them ? (I have corn flour, rice flour, SchÄr universal mix flour, millet flour and oat flour).
    Thank you Lisa !

    • Hi Ishy – Unfortunately, I’ve not tested this recipe with those other flours so I don’t know the correct ratios or how they’d turn out. But you’re welcome to try!

  27. Perfect way to use ripe summer berries. Absolutely delicious!

  28. I have never made a sheet cake and do not know why. Your recipe sounds so tempting and inviting that I cannot wait to give it a try!

  29. Can I use 8x 8 square pan and mini muffin pan for this recipe?

  30. Wow, this cake looks so perfect for berry season! I love the mix of flours in this recipe :)

  31. I love all the berries in this. So pretty and perfect for the upcoming JUly 4th holiday weekend and the fact that it is gluten free, even better!

    • This will definitely be the perfect July 4th treat for everyone!

    • Hi Lisa !
      I love your blog, it’s written so well and the pictures and videos are amazing :)
      In Israel, berries are not that easy to come by and they’re expensive too. Can i use a different fruit ? Nectarines, plums, apples ?
      If so, how do you suggest that I slice it ?
      Many thanks and happy 4th of July:)
      Sharon

      • Hi Sharon – yes, absolutely! I’d recommend any kind of stone fruit. Just slice them into thin wedges and place them on top. Enjoy!

  32. We would love the flavors in this cake. Having a gluten free recipe for a cake is so valuable for sweet celebrations.