Berry Sheet Cake (gluten-free, dairy-free)
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!
Servings: 12 servings
- 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!
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