This simple and delicious Berry Snack Cake is the perfect back-to-school paleo and gluten-free treat! Both kids and adults love this snack cake because you can eat it without utensils and no one will suspect that it’s free of grains and refined sugar!
This berry snack cake has a tender crumb dotted with tangy berries and just the right amount of sweetness from maple or coconut sugar! Also, it passed the test with my picky gluten-eating in-laws, so you know this snacking cake is a winner!
It’s Paleo, Gluten-Free, and Grain-Free!
I don’t make paleo desserts often, but when I do, I make sure they are worth all of the testing. This berry snack cake tastes amazing and the only flours used are almond flour and cassava flour. As I’ve told you in the past, I’m not a paleo baking expert, so I’m not sure if you can use an egg substitute or use another flour in place of the two used in this recipe. Please let me know in the comments section below if you success with any ingredient substitutions!
Can you Make This Keto?
Maybe? I suspect you can use a keto granulated sugar (like Swerve) in place of the maple or coconut sugar, but I haven’t tried it myself. If you do try it, please let folks know in the comments below how it turns out!
Can You Use Other Fruit?
Definitely! You can substitute the berries with almost any other sliced up fruit. Peaches, nectarines, plums, mango, or canned pineapple work great! If you’re using a hard fruit, like an apple, slice it thin so it can cook in the time the batter sets up. Frozen fruit will also work but it will take longer to bake and the finished cake will be wetter.
More Grab-and-Go Paleo Dessert Ideas!
If you’re looking for more portable paleo dessert recipes, here are some of my favorites:
- Cherry Chocolate Granola
- Easy Cinnamon Rolls in A Muffin Pan
- Liar Balls
- PB&J Energy Balls
- Pumpkin Muffins
- The World’s Easiest Cookies
Let’s Make a Paleo and Gluten Free Berry Snack Cake!
Serves 9
Ingredients:
- Avocado oil spray or ghee
- 1 cup (112 grams) finely ground almond flour
- ¾ cup (96 grams) cassava flour (I use Otto’s cassava flour)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon ground cardamom
- ⅔ cup (96 grams) maple sugar or coconut sugar
- ½ cup (112 grams) ghee or coconut oil, softened
- 2 large eggs
- ⅓ cup full-fat coconut milk
- 2 teaspoons grated lime zest
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 1½ cups (213 grams) blackberries, blueberries, strawberries, and/or raspberries
- 1 tablespoon keto confectioners sugar (optional)
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Heat oven to 350°F with the rack in the middle. Lightly grease the sides and bottom of an 8-inch square metal baking pan with avocado oil or ghee. Make a sling out of parchment paper to line the bottom and hang over the sides.
In medium bowl, whisk together flours, cinnamon, baking soda, salt, and cardamom. Set aside.
Plop the softened ghee and maple sugar in the bowl of a stand mixer (or in a large bowl if you are using a hand mixer).
Use the paddle attachment to blend the mixture on medium-high speed for 3 to 5 minutes or until lighter in color and fluffy.
Scrape down the sides of the bowl and add the eggs, coconut milk, lime zest and juice, and vanilla.
Beat the mixture on medium speed for 30 seconds or until combined. Next, add half the flour mixture and beat on low speed until combined.
Slowly add the rest of the flour and mix until incorporated.
Scrape down the sides of the bowl and mix in any dry flour with a spatula. Pour in the berries…
…and carefully fold them in the thick batter.
Transfer the batter to the parchment-lined baking pan and smooth the top.
Pop the pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes.
Cool the cake in the pan on a cooling rack. Cut the cake into nine squares…
…and top with keto confectioner’s sugar if desired.
Store leftover cake in a sealed container or wrapped in plastic wrap in the fridge for up to 4 days or in the freezer for up to 4 months.
But something tells me you won’t have very many leftovers!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Berry Snack Cake (Paleo, Gluten Free)
Ingredients
- Avocado oil spray or ghee
- 1 cup finely ground almond flour
- ¾ cup cassava flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon ground cardamom
- ⅔ cup maple sugar or coconut sugar
- ½ cup ghee softened (or coconut oil, softened)
- 2 large eggs
- ⅓ cup full-fat coconut milk
- 2 teaspoons grated lime zest
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 1½ cups mixed berries
- 1 tablespoon keto confectioners sugar optional
Instructions
-
Heat oven to 350°F with the rack in the middle. Lightly grease the sides and bottom of an 8-inch square metal baking pan with avocado oil or ghee. Make a sling out of parchment paper to line the bottom and hang over the sides.
-
In medium bowl, whisk together flours, cinnamon, baking soda, salt, and cardamom. Set aside.
-
Plop the softened ghee and maple sugar in the bowl of a stand mixer (or in a large bowl if you are using a hand mixer). Use the paddle attachment to blend the mixture on medium-high speed for 3 to 5 minutes or until lighter in color and fluffy.
-
Scrape down the sides of the bowl and add the eggs, coconut milk, lime zest and juice, and vanilla. Beat the mixture on medium speed for 30 seconds or until combined.
-
Next, add half the flour mixture and beat on low speed until combined. Slowly add the rest of the flour and mix until incorporated. Scrape down the sides of the bowl and mix in any dry flour with a spatula.
-
Carefully fold the berries into the batter.
-
Transfer the batter to the parchment-lined baking pan and smooth the top.
-
Pop the pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes.
-
Cool the cake in the pan on a cooling rack. Cut the cake into nine squares and serve as is or top with keto confectioners sugar.
Notes
Nutrition
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