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.

And you can’t go wrong with this fruity berry crisp either!

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

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

4.94 from 31 votes
Prep Time: 10 mins
Cook Time: 40 mins
Servings: 12 servings
Author: Lisa Bryan
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!


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


  • 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!

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!


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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114 comments on “Berry Sheet Cake”

  1. Deliscious cake! I doubled the wet ingredients and made it more like a proper cake and because the batter was not only dry, it was more like a crumble. Came out fantastic! I may try it the way it’s written next time. And there will be a next time!4 stars

  2. Hey Lisa! I’m looking forward to trying out this sheet cake for a gathering over the 4th of July weekend 8) Any recommendations for baking this in a glass dish rather than a metal sheet pan? My pan is 9×13.

    Love your meal prep videos (been using them consistently for months now, they have *changed my life!*) and now starting to take on your desserts. I’ve made your chocolate zucchini bread and your vegan chocolate chip cookies, both huge hits with my gf and non-gf friends. Thank you for everything!

    • Hi Lindsey – I don’t think you should run into any issues baking the cake in a glass dish. And so happy you’re enjoying my meal prep videos and other recipes as well! :) Happy 4th of July!

  3. Pretty good tasting and very pretty. I think the organic berries I use might be juicier than the ones in the recipe, because after cooking, the middle of cake was too moist while edges were too dry.  Not sure how to fix that? 

    Also I added a tiny bit lemon flavoring because why not? :) I think it went well!4 stars

  4. Very yummy!5 stars

  5. What can we use as a substitute for tapioca flour and apple cider vinegar?