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.
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.
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.
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.
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.
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.
- Mix together the dry ingredients in a large bowl.
- 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.
- Pour the batter into the sheet pan and smooth out the top with a spatula.
- Sprinkle on the berries and bake for 35-40 minutes, or until it’s golden brown.
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.
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.
More Cake Recipes
Whether you’ve got a birthday coming up or just want a sweet treat, these cakes won’t disappoint.
- Paleo Lemon Blueberry Cake
- Amazing Paleo Chocolate Cake
- Gluten-Free Carrot Cake With Cream Cheese Frosting
- Flourless Chocolate Cake
- Chocolate Mug Cake
And you can’t go wrong with this fruity berry crisp either!
Berry Sheet Cake (gluten-free, dairy-free)
- 2 cups almond flour
- 2/3 cup tapioca flour
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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
- 12-14 ounces fresh berries (approx 3 cups), make sure they're completely dry (if recently washed)
- 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!
- 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!